Name: Korean Style Pot Roast Recipe
Prep time: 15 min
Cook time: 3 h 15 min
Total time: 3 h 30 min
Cuisine: Korean
Ingredients: 3–4 lbs beef chuck roast; Salt and black pepper, to taste; 2 tbsp oil (for searing); 1 onion, sliced; 4 cloves garlic, minced; 1 tbsp fresh ginger, grated; 1–2 carrots, cut into chunks; 2 cups beef broth; ½ cup low-sodium soy sauce; ¼ cup brown sugar or honey; 2 tbsp rice vinegar; 2 tbsp sesame oil; 1 tbsp gochujang (optional, for heat); 1 tsp ground black pepper; For serving: steamed rice or mashed potatoes; Garnish: green onions, sesame seeds, fresh cilantro

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Korean-style pot roast takes everything I love about classic comfort food and gives it a bold, savory, and slightly sweet twist. The beef is braised low and slow in a rich soy-based sauce infused with garlic, ginger, sesame oil, and a touch of heat. It’s fall-apart tender, full of deep flavor, and perfect served over rice, mashed potatoes, or even wrapped in lettuce leaves.

Korean Style Pot Roast Recipe

Why You’ll Love This Recipe

I love this recipe because it combines the heartiness of traditional pot roast with the bold flavors of Korean cuisine. It’s a one-pot meal that’s incredibly satisfying, and the leftovers only get better. The sweet-savory glaze that develops while the beef cooks is absolutely addictive, and it turns basic cuts of meat into something really special. It’s also a great make-ahead dish for meal prepping or hosting.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the pot roast:
3–4 lbs beef chuck roast
Salt and black pepper to taste
2 tbsp oil (for searing)
1 onion, sliced
4 cloves garlic, minced
1 tbsp grated fresh ginger
1–2 carrots, cut into large chunks
2 cups beef broth
½ cup low-sodium soy sauce
¼ cup brown sugar or honey
2 tbsp rice vinegar
2 tbsp sesame oil
1 tbsp gochujang (Korean chili paste) – optional for heat
1 tsp ground black pepper

For serving:
Steamed white rice or mashed potatoes
Green onions, sesame seeds, and fresh cilantro for garnish

Directions

I season the chuck roast generously with salt and pepper on all sides.
In a large Dutch oven or heavy pot, I heat the oil over medium-high heat. I sear the roast on all sides until browned (about 3–4 minutes per side), then remove and set aside.
In the same pot, I add the onion, garlic, and ginger. I sauté for about 2 minutes until fragrant.
I pour in the beef broth, soy sauce, brown sugar (or honey), rice vinegar, sesame oil, gochujang (if using), and black pepper. I stir everything together, then return the roast to the pot.
I add the carrots around the meat, bring the mixture to a simmer, then cover and cook on low heat for 3–3½ hours, or until the meat is fork-tender. (Alternatively, I cook it in a 325°F oven or in a slow cooker on low for 7–8 hours.)
Once done, I remove the roast and shred it into chunks. I let the sauce reduce slightly over medium heat if it needs thickening.
I return the beef to the sauce and toss it to coat. I serve it hot over rice, spooning extra sauce over the top and garnishing with green onions, sesame seeds, and cilantro.

Servings and timing

This recipe serves 6 to 8 people.
Prep time: 15 minutes
Cook time: 3–3.5 hours (or 7–8 hours in a slow cooker)
Total time: About 3 hours 30 minutes

Variations

I sometimes add shiitake mushrooms or daikon radish to the pot for extra flavor.
For a sweeter version, I increase the honey or use pear juice (like in Korean bulgogi marinades).
I’ve served this in lettuce wraps with kimchi for a low-carb option.
Leftovers are amazing in sandwiches, sliders, or tacos.

storage/reheating

I store the cooled beef and sauce in an airtight container in the fridge for up to 4 days.
To reheat, I simmer gently on the stove or microwave in short intervals, stirring in between.
This dish also freezes well—I portion it into containers and freeze for up to 2 months. I thaw overnight in the fridge before reheating.

FAQs

Can I use a different cut of beef?

Yes, I’ve used brisket or bottom round. As long as it’s a tough cut suitable for braising, it works beautifully.

Is gochujang necessary?

No, but I like the depth and subtle heat it adds. I can substitute with a mix of chili paste and a touch of sugar if I don’t have it.

Can I make this in a slow cooker?

Absolutely. I sear the meat first, then transfer everything to a slow cooker and cook on low for 7–8 hours.

How do I thicken the sauce?

If I want it thicker, I simmer the sauce uncovered after removing the meat, or I mix in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).

What’s the best way to serve this?

I love it over steamed white rice with a sprinkle of sesame seeds and green onions. It’s also great with mashed potatoes, noodles, or even in a sandwich.

Conclusion

Korean-style pot roast is a cozy, flavor-packed twist on the classic that I always look forward to making. The savory-sweet soy-based sauce, tender beef, and bold aromatics come together to create a dish that’s both comforting and exciting. Whether I’m making it for family dinner or prepping meals for the week, this recipe always earns rave reviews.