Description
This Korean Style Pot Roast is a savory, tender beef dish infused with the bold flavors of gochujang, garlic, ginger, and soy sauce. Slowly braised in a Dutch oven, the chuck roast becomes melt-in-your-mouth tender and perfectly complements the spicy, sweet, and umami-rich sauce. Served over steamed rice with fresh cilantro and kimchi, this recipe offers a heartfelt fusion of Korean flavors and classic pot roast comfort.
Ingredients
Scale
Beef
- 1 (4 to 5-pound) chuck roast, cut into 3-inch pieces
- 1 tablespoon kosher salt
- 1 tablespoon vegetable oil
Flavor Base
- 1 sweet onion, thinly sliced
- 6 garlic cloves, finely chopped
- 1 tablespoon grated fresh ginger
Sauce
- 2 tablespoons gochujang paste
- ¼ cup brown sugar
- ½ cup low-sodium soy sauce or tamari
- 2 cups beef stock
Serving
- Cooked rice, for serving
- Fresh cilantro, for serving
- Kimchi, for serving
Instructions
- Preheat Oven: Preheat your oven to 350°F and position a rack in the lower third to prepare for slow cooking the pot roast.
- Brown the Beef: Pat the chuck roast pieces dry and season them evenly with kosher salt. Heat vegetable oil in a large Dutch oven over medium-high heat. When the oil is shimmering, add the beef in batches and sear until browned on all sides, about 10 minutes. Transfer the browned beef to a plate.
- Sauté Aromatics: Reduce the heat to medium and add the sliced onions to the Dutch oven. Cook, stirring occasionally, until slightly softened, about 4 minutes. Add the chopped garlic and grated ginger, and stir well, cooking for about 1 minute until fragrant. If the mixture starts to brown too quickly, add ¼ cup of beef stock to deglaze and scrape up the browned bits for extra flavor.
- Create Sauce: Stir in the gochujang paste, brown sugar, and low-sodium soy sauce or tamari until fully combined with the aromatics.
- Simmer and Transfer: Return the browned beef along with any accumulated juices back to the Dutch oven. Pour in the remaining beef stock and bring the mixture to a gentle simmer. Allow the liquid to reduce slightly for about 5 minutes, concentrating the flavors.
- Braise in Oven: Cover the Dutch oven with its lid and transfer it to the preheated oven. Cook for 2 hours or until the beef is very tender, easily shredding with a fork.
- Serve: Serve the Korean Style Pot Roast family-style over cooked rice, garnished with fresh cilantro and accompanied by kimchi for a traditional Korean accompaniment.
Notes
- Use a heavy, oven-safe Dutch oven for best braising results.
- Adjust the amount of gochujang paste if you prefer a milder or spicier dish.
- If you don’t have low-sodium soy sauce, regular soy sauce can be used but consider reducing added salt.
- Leftovers can be refrigerated for up to 3 days and reheat well.
- This dish pairs wonderfully with steamed vegetables or a simple green salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Korean
