Korean Style Pot Roast Recipe
This Korean Style Pot Roast combines tender, slow-cooked chuck roast with a flavorful Korean-inspired sauce made from soy, gochujang, garlic, ginger, and Korean pear. Cooked low and slow with hearty vegetables like carrots, potatoes, and onions, this comforting dish offers a perfect balance of sweet, savory, and spicy notes. Garnished with green onions and toasted sesame seeds, it’s an ideal family meal with rich flavors and melt-in-your-mouth texture.
- Prep Time: 20 minutes
- Cook Time: 4 to 8 hours (depending on cooking method)
- Total Time: 4 hours 20 minutes to 8 hours 20 minutes
- Yield: 6-8 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Korean
Ingredients
Scale
For the Beef:
- 3–4 lbs Chuck roast (ideal for slow cooking due to its marbling)
- Salt and black pepper (for seasoning before searing)
For the Sauce:
- ½ cup soy sauce
- 2 tbsp gochujang (Korean chili paste)
- 3 tbsp sesame oil
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 tbsp honey or brown sugar
- ½ cup Korean pear or apple, grated
- 1 tbsp rice vinegar
Vegetables:
- 3 carrots, peeled and cut into chunks
- 2 potatoes, peeled and quartered
- 1 onion, sliced
- Optional: 1 Korean radish, sliced
Garnish:
- Sliced green onions
- Sesame seeds
Instructions
- Prepare the Beef: Pat the chuck roast dry with paper towels and season generously with salt and black pepper on all sides to enhance flavor. Heat a large skillet over medium-high heat and add a bit of sesame oil. Once hot, sear the beef on all sides until nicely browned. This step locks in the juices and adds depth of flavor to the roast.
- Make the Sauce: In a medium bowl, combine the soy sauce, gochujang, remaining sesame oil, minced garlic, grated ginger, honey (or brown sugar), and grated Korean pear or apple. Stir well until the mixture is smooth and all the ingredients are fully incorporated.
- Assemble and Cook: Place the seared chuck roast into a slow cooker, Dutch oven, or a heavy-bottomed pot. Pour the prepared sauce evenly over the beef, ensuring it’s fully coated. Arrange the sliced onions, carrot chunks, potato quarters, and Korean radish slices around the beef. For a slow cooker, cover and cook on low for 8 hours or on high for 4-5 hours until the meat is tender and falls apart easily. For stovetop cooking, cover and simmer on low heat for 3-4 hours, checking occasionally to ensure the liquid does not evaporate completely and adding a splash of water if needed.
- Serve: Transfer the pot roast to a serving platter and arrange the cooked vegetables around it. Spoon some of the rich sauce over the beef and vegetables to enhance the flavors. Garnish generously with sliced green onions and toasted sesame seeds before serving for a fresh and nutty finish.
Notes
- Using a Korean pear adds natural sweetness and tenderizes the meat, but you can substitute with a grated apple if unavailable.
- For a spicier roast, increase the gochujang quantity to suit your taste.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- The recipe works well with either a slow cooker for convenience or stovetop for more control over cooking.
- Be sure to sear the beef well to develop rich flavor and texture before slow cooking.
Keywords: Korean pot roast, slow cooker pot roast, Korean beef recipe, gochujang pot roast, Korean comfort food, chuck roast, slow cooked beef
Find it online: https://bitesizedbenny.com/korean-style-pot-roast-recipe/
