Name: Korean Style Pot Roast Recipe
Prep time: 15 min
Cook time: PT-487196H14M51S
Total time: PT-487196H14M51S
Cuisine: Korean
Ingredients: 3–4 lbs chuck roast (well-marbled); Salt and black pepper, for seasoning; ½ cup soy sauce; 2 tbsp gochujang; 3 tbsp sesame oil; 3 cloves garlic, minced; 1 inch fresh ginger, grated; 2 tbsp honey or brown sugar; ½ cup grated Korean pear or apple; 1 tbsp rice vinegar; 3 carrots, peeled and cut into chunks; 2 potatoes, peeled and quartered; 1 onion, sliced; Optional: 1 Korean radish, sliced; Sliced green onions (for garnish); Sesame seeds (for garnish)

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Short Description

This Korean Style Pot Roast delivers tender, melt-in-your-mouth chuck roast infused with a savory, slightly spicy gochujang-soy sauce, served over perfectly cooked vegetables—comfort food with a Korean twist.

Why You’ll Love This Recipe

Rich, umami-packed sauce with a balance of sweet, spicy, and tangy notes
Hands-off cooking with slow cooker or stovetop options
All-in-one meal featuring beef and vegetables in one pot—easy cleanup

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Beef:
- 3–4 lbs chuck roast (well-marbled)
- Salt and black pepper, for seasoning
Sauce:
- ½ cup soy sauce
- 2 tbsp gochujang
- 3 tbsp sesame oil
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated
- 2 tbsp honey or brown sugar
- ½ cup grated Korean pear or apple
- 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

Directions

Prepare the Beef
- Pat the chuck roast dry; season generously with salt and black pepper.
- Heat a bit of sesame oil in a large skillet over medium-high heat.
- Sear the roast on all sides until browned—about 2–3 minutes per side. Remove and set aside.
Make the Sauce
- In a mixing bowl, combine soy sauce, gochujang, sesame oil, garlic, ginger, honey (or brown sugar), grated pear or apple, and rice vinegar.
- Stir until smooth and well blended.
Assemble and Cook
- Place the seared beef in a slow cooker, Dutch oven, or heavy pot.
- Pour the sauce over the beef, ensuring it’s fully coated.
- Nestle the onions, carrots, potatoes, and optional Korean radish around the roast.
- If using a slow cooker: Cook on low for 8 hours or on high for 4–5 hours.
- If using stovetop: Cover and simmer on low for 3–4 hours, checking occasionally to ensure moisture; add a splash of broth or water if needed.
Serve
- Transfer the beef to a platter, arranging the vegetables alongside.
- Spoon sauce over the top.
- Garnish with sliced green onions and a sprinkle of sesame seeds. Serve hot.

Servings And Timing

Yield: Serves 6–8 people
Prep Time: 15 minutes
Cook Time:
- Slow Cooker: 4–8 hours
- Stovetop: 3–4 hours
Total Time:
- Slow Cooker: Up to 8 hours 15 minutes
- Stovetop: Around 3 hours 15 minutes

Variations

Spice Adjustments: Add extra gochujang or a teaspoon of chili flakes for more heat.
Sweetness Swap: Use brown sugar instead of honey for a richer flavor.
Broth Variation: Add ½ cup beef broth or water for a saucier finish.
Herb Finish: Stir in chopped cilantro or fresh chives before serving for extra freshness.

Storage/Reheating

Refrigerator: Store leftover beef and vegetables in airtight containers for up to 3 days.
Freezer: Freeze in portions for up to 2 months (thaw overnight in the fridge).
Reheat: Warm gently in a pot on medium-low heat, adding a little broth or water to loosen the sauce.

FAQs

1. Can I Use A Different Cut Of Beef?

Yes—brisket or round roast also work, though marbling like in chuck roast gives the best tenderness and flavor.

2. Can I Skip The Korean Pear Or Apple?

You can omit it, but the grated fruit adds natural sweetness and tenderizes the meat.

3. What If I Don’t Have Gochujang?

You can substitute with a blend of chili paste and soy sauce, though the authentic depth may be slightly reduced.

4. Can I Use Fresh Pepper Instead Of Gochujang?

Yes—finely chopped fresh chilies can be added to the sauce for a spicy kick.

5. Do I Need Rice Vinegar?

It adds a subtle tang; you can skip it or use a squeeze of lemon juice instead.

6. Can I Cook This In The Oven?

Absolutely—cover a Dutch oven and bake at 300 °F (150 °C) for 3–4 hours.

7. Should I Brown The Vegetables Before Cooking?

It’s optional—searing veggies first adds flavor, but they turn out tender even without browning.

8. How Do I Thicken The Sauce?

Remove lid near the end and simmer to reduce, or stir in a slurry of cornstarch and water.

9. Is This Gluten-Free?

Use gluten-free soy sauce to make it suitable for gluten-free diets.

10. Can I Serve This With Rice Or Noodles?

Yes—serve over steamed rice or egg noodles to soak up the delicious sauce.

Conclusion

This Korean Style Pot Roast is a satisfying fusion of tender, slow-cooked beef and bold, umami-packed sauce. With simple prep and flexible cooking methods, it’s ideal for meal prep or a comforting family dinner. Garnish with green onions and sesame seeds for a beautiful, flavorful finish.

Ezabella