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 vegetables—comfort food with a Korean twist.
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)
Instructions
- Pat the chuck roast dry and season with salt and pepper. Sear in sesame oil over medium-high heat until browned on all sides, then set aside.
- In a bowl, combine soy sauce, gochujang, sesame oil, garlic, ginger, honey or brown sugar, grated pear or apple, and rice vinegar. Mix until smooth.
- Place the beef in a slow cooker or heavy pot. Pour the sauce over and add the vegetables around the meat.
- Cook on low for 8 hours or high for 4–5 hours in a slow cooker, or simmer on stovetop for 3–4 hours, adding broth or water if needed.
- Transfer beef and vegetables to a platter. Spoon sauce over and garnish with green onions and sesame seeds. Serve hot.
Notes
- For a saucier dish, add ½ cup beef broth or water before cooking.
- Grated Korean pear helps tenderize the meat naturally.
- Oven cooking works too—3–4 hours at 300 °F (150 °C) in a covered Dutch oven.
- Gochujang levels can be adjusted to taste.
- Prep Time: 15 minutes
- Cook Time: 8 hours (slow cooker) or 3–4 hours (stovetop/oven)
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 475
- Sugar: 9g
- Sodium: 980mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 110mg
