Description

If you love bold, savory meals that feel like a warm hug, this Korean Style Pot Roast is calling your name. Perfectly tender beef slow-cooked in a spicy-sweet sauce of gochujang, soy sauce, garlic, and sesame oil, it’s a delicious fusion of comfort food and Korean flavor. Ideal for cozy dinner ideas, easy recipes for gatherings, or a flavorful alternative to your usual pot roast, this dish is deeply satisfying. Whether you’re after a quick dinner idea, a meal-prep star, or something different for a weekend feast, this one checks all the boxes—rich, bold, tender, and loaded with umami.

Ingredients

3 lbs chuck roast

1 tbsp vegetable oil

1 large yellow onion, sliced

4 garlic cloves, minced

1 inch fresh ginger, grated

2 carrots, chopped

1 cup beef broth

1/4 cup soy sauce

2 tbsp gochujang

1 tbsp sesame oil

2 tbsp brown sugar

1 tbsp rice vinegar

1 tbsp mirin

1/2 tsp black pepper

1 tsp toasted sesame seeds

Fresh cilantro or green onions, for garnish

Cooked white rice or jasmine rice, for serving

Cook Mode Prevent your screen from going dark

Instructions

1. Pat chuck roast dry, season with salt and pepper. Heat oil in a Dutch oven and sear the beef on all sides until browned. Remove and set aside.

2. In the same pot, add onions, garlic, and ginger. Sauté until fragrant and translucent, about 3–4 minutes.

3. Deglaze with beef broth, scraping up browned bits. Stir in soy sauce, gochujang, sesame oil, brown sugar, vinegar, mirin, and pepper. Simmer gently.

4. Return beef to pot with chopped carrots. Spoon sauce over it and cover with lid.

5. Bake at 300°F (or slow cook on low) for 3.5 to 4 hours (or 6–8 hours in slow cooker) until beef is fall-apart tender.

6. Remove beef, shred it, then reduce sauce by simmering if needed. Return shredded beef to sauce and mix.

7. Serve over hot rice, garnish with sesame seeds and herbs.

Notes

Prepare a day ahead for richer, deeper flavor development.

Adjust the amount of gochujang depending on brand and desired heat.

If sauce is too thin, thicken it with a cornstarch slurry at the end.

Prep Time: 20 minutes
Cook Time: 4 hours
Category: Dinner
Method: Braising
Cuisine: Korean Fusion

Nutrition

Serving Size: 1/6 of recipe
Calories: 430
Sugar: 6g
Sodium: 720mg
Fat: 24g
Saturated Fat: 9g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 38g
Cholesterol: 110mg