This Korean Style Pot Roast comes together in about 4 hours (yes, you read that right, but it’s mostly hands-off time!) and is made all in one pot for easy weeknight dinner that your family will love! Switch up the vegetables and spices to suit your taste or use it as a ‘clean out the fridge’ meal to get rid of leftovers and odds and ends! Seriously, it’s the perfect dish to bring everyone together at the dinner table so, let’s dig in!
The Flavorful Ingredients You’ll Need
For this Korean Style Pot Roast, you’ll need a few simple, yet incredible ingredients that create layers of flavor trust me, you’ll want to make a note of these!
Ingredients Breakdown
- 3–4 lbs chuck roast: This cut is perfect as it’s tender and flavorful, making it ideal for braising.
- 3 carrots, peeled and cut into chunks: Adds a nice sweetness!
- 1 large onion, sliced: The base for those incredible flavors.
- 5 garlic cloves, minced: Because garlic makes everything better!
- 1 tablespoon fresh ginger, minced: A little zing for that authentic Korean kick.
- 1/4 cup soy sauce: This savory goodness is a must.
- 2 tablespoons gochujang (Korean chili paste): It adds depth and a hint of sweetness.
- 2 tablespoons brown sugar: Balances out the savory and spicy with a lovely caramel note.
- 2 tablespoons rice vinegar: Brightens everything with a tangy flavor.
- 1 tablespoon sesame oil: The finishing touch, it’s nutty and fragrant.
- 1 cup beef broth: Keeps everything moist and adds richness.
- 2 green onions, chopped (for garnish): Because we all love a pop of fresh flavor!
- 2 tablespoons chopped cilantro (optional): Adds a nice herbaceous note, but you can skip if you’re not a fan.
Let’s Get Cooking!
Step-by-Step Instructions
Alright, my friend, it’s time to roll up those sleeves and get cooking. Don’t worry, this recipe is super straightforward!
Dry and Season the Roast: Pat the chuck roast dry with paper towels. Now, season it generously with a couple pinches of salt and pepper on both sides, this adds flavor right from the start!
Sear the Roast: In a large Dutch oven, heat a drizzle of oil over medium-high heat. Once it’s nice and hot, add the roast and sear it on all sides until beautifully browned (about 4-5 minutes per side). Remove it from the pot and set it aside for a bit trust me, you want those flavors locked in!
Sauté Your Aromatics: In the same pot (don’t wash it! We want those yummy bits), toss in the sliced onion, minced garlic, and minced ginger. Sauté for about 3–4 minutes, stirring frequently, until the onions are translucent and everything smells incredible!
Add the Flavor Punch: Stir in the gochujang, soy sauce, brown sugar, and rice vinegar. Mix everything well and get those flavors intertwined.
Deglaze the Pot: Now, pour in the beef broth, scraping the yummy bits off the bottom with a wooden spoon, this is where all the magic happens!
Nestle the Roast: Carefully return your beautifully seared roast to the pot and place those chunky carrots around it.
Braise to Perfection: Cover the Dutch oven and place it in a preheated oven at 325°F (make sure to get it right, no one likes overcooked meat!). Braise for approximately 3 to 3.5 hours or until the roast is fork-tender. Time to let the oven do its work and fill your home with the most amazing aroma!
Finishing Touch: After braising, skim any excess fat off the top. Drizzle that luscious sesame oil over the roast for an extra flavor boost and garnish with chopped green onions and cilantro if you’re using it.
Slice or Shred: At this point, your roast is practically begging to be served! Slice it up or shred it with forks, whichever you prefer.
Serve and Enjoy: Serve it hot over rice, creamy mashed potatoes, or even in wraps. Trust me, either way, you’re in for a treat!
Why I Adore This Recipe
This Korean Style Pot Roast is undeniably my go-to recipe for when I want to impress my family, yet it requires a minimal effort! Seriously, it’s my kind of comfort food; every bite is loaded with flavor! It feels like a warm hug on a plate, perfect for those chilly nights or when I’m in need of something cozy. And the best part is, you can use whatever you’ve got on hand! Have extra veggies lying around? Toss ’em in! So versatile!
If you loved this Korean Style Pot Roast, be sure to check out my Guinness Beef Pie, my Sticky Chicken Rice Bowls, or my Gordon Ramsay Pork Chop Recipe for more deliciously comforting meals!
Why This Recipe Works
Quick & Easy
This dish comes together with minimal prep time and mostly hands-off cooking, making it ideal for busy weeknights.
One Pot Cooking
With everything cooked in just one pot, you give yourself the gift of less cleanup thank you, thank you!
Budget-Friendly
Using everyday, affordable ingredients, this recipe keeps your budget in check while still delivering tons of flavor.
Crowd-Pleaser
You better believe this meal is what your family will request time and time again. I mean, who could resist a savory, melt-in-your-mouth pot roast?
Customizable
The beauty of this recipe is that it allows you to be flexible. Swap out veggies based on what’s in your fridge, maybe some potatoes or mushrooms?
How to Serve This Korean Style Pot Roast
Serving Suggestions
Try serving this Korean Style Pot Roast over a steaming bowl of jasmine rice or fluffy mashed potatoes, my personal favorite! Drizzle a little extra soy sauce or sesame oil on top for flavor, and don’t forget those green onions for a fresh crunch.
Storage
Leftovers? Yes, please! Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
Reheating Instructions
When you’re ready to enjoy your delicious leftovers, simply reheat in the microwave or warm it gently on the stovetop, just be sure to add a splash of broth if it needs some extra moisture.
Freezer-Friendly?
Absolutely! You can freeze this pot roast for up to 3 months. To reheat, thaw in the refrigerator overnight, and warm gently before serving.
Food is really about bringing people together, right? This Korean Style Pot Roast not only nourishes your belly but also warms your heart. You’re going to want to keep this recipe handy, you’ll be making it on repeat!
Enjoy the cozy moments and all the flavors, friend happy cooking! For more Recipes Follow Us in our Pinterest.
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Korean Style Pot Roast
- Total Time: 225 minutes
- Yield: 6 servings 1x
- Diet: Omnivore
Description
A delicious Korean Style Pot Roast that’s quick and easy, perfect for weeknight dinners and customizable with your favorite vegetables.
Ingredients
- 3–4 lbs chuck roast
- 3 carrots, peeled and cut into chunks
- 1 large onion, sliced
- 5 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1/4 cup soy sauce
- 2 tablespoons gochujang (Korean chili paste)
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 cup beef broth
- 2 green onions, chopped (for garnish)
- 2 tablespoons chopped cilantro (optional)
Instructions
- Pat the chuck roast dry with paper towels and season it with salt and pepper.
- In a large Dutch oven, heat oil over medium-high heat and sear the roast on all sides until browned, about 4-5 minutes per side. Remove from pot.
- In the same pot, sauté sliced onion, minced garlic, and minced ginger for 3-4 minutes until onions are translucent.
- Stir in gochujang, soy sauce, brown sugar, and rice vinegar. Mix well.
- Pour in the beef broth and deglaze the pot, scraping up any bits stuck to the bottom.
- Return the seared roast to the pot and add the carrot chunks around it.
- Cover and braise in a preheated oven at 325°F for about 3 to 3.5 hours, until fork-tender.
- After braising, skim excess fat and drizzle sesame oil over the roast. Garnish with green onions and cilantro if desired.
- Slice or shred the roast and serve hot over rice or mashed potatoes.
Notes
You can customize the vegetables based on what you have on hand, making it a great ‘clean out the fridge’ meal.
- Prep Time: 15 minutes
- Cook Time: 210 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
