Korean Style Pot Roast

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This Korean Style Pot Roast is a beautiful twist on traditional comfort food, where tender chunks of beef are slow-braised in a rich, savory-soy broth with hints of garlic, ginger, and a subtle sweetness. The result is a melt-in-your-mouth dish that’s deeply flavorful and incredibly satisfying. It’s hearty, rustic, and perfect for cozy nights or impressive dinner gatherings.

What sets this recipe apart is its balance of bold Korean flavors and the soul-soothing depth of a classic pot roast. With each bite, you get the umami from soy sauce, a little warmth from gochujang, and the sweet aromatic notes from sesame and ginger. Served with potatoes and carrots, it’s everything you love about comfort food—with a delicious Korean twist.

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What Kind of Beef Should I Use for Korean Style Pot Roast?

The best cut for Korean-style pot roast is a well-marbled chuck roast. It holds up beautifully to slow cooking, becoming ultra-tender and soaking in all the savory goodness of the braising liquid. If you can’t find chuck, brisket or boneless short ribs are great substitutes.

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Ingredients for the Korean Style Pot Roast

Beef chuck roast – This is the star of the dish, bringing richness and tenderness once braised.

Soy sauce – Provides the deep umami base that defines Korean-style marinades.

Gochujang – Adds a hint of spice and fermented sweetness, essential to Korean flavor.

Garlic and ginger – These aromatics infuse warmth and complexity into the sauce.

Brown sugar or honey – Balances the salt and spice with a gentle sweetness.

Sesame oil – A finishing touch that adds depth and nutty aroma.

Beef broth – Forms the flavorful braising liquid that tenderizes the meat.

Potatoes and carrots – These veggies absorb all that delicious sauce and turn melt-in-your-mouth tender.

Green onions and sesame seeds (optional) – For garnish and a fresh finishing touch.

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How To Make the Korean Style Pot Roast

Step 1: Sear the Beef

Start by patting the chuck roast dry with paper towels and seasoning it generously with salt and pepper. In a large Dutch oven or heavy pot, heat a drizzle of oil over medium-high heat. Sear the beef on all sides until it’s deeply browned—this step builds flavor, so don’t rush it.

Step 2: Build the Flavor Base

Remove the beef temporarily. In the same pot, add minced garlic and freshly grated ginger, sautéing just until fragrant. Stir in soy sauce, gochujang, brown sugar (or honey), sesame oil, and beef broth. Scrape the bottom of the pan to lift all that flavorful fond.

Step 3: Slow Braise

Return the seared beef to the pot, nestling it into the sauce. Add chopped carrots and halved baby potatoes around the roast. Cover with a lid and reduce the heat to low, letting it simmer gently for 3 to 4 hours, or until the beef is fork-tender.

Step 4: Rest and Serve

Once the beef is tender, remove it from the pot and let it rest for 10–15 minutes before slicing or shredding. If the sauce is too thin, simmer it uncovered for a few extra minutes to reduce. Serve the roast with plenty of vegetables and spoonfuls of the rich Korean-style gravy.

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Serving and Storing Korean Style Pot Roast

This Korean Style Pot Roast is perfect served over a bed of steamed rice, creamy mashed potatoes, or even soft noodles to soak up the deeply savory sauce. Garnish with chopped green onions and toasted sesame seeds for a pop of freshness and texture.

Leftovers? Even better the next day. Store in an airtight container in the fridge for up to 4 days. The flavors continue to deepen, making it ideal for meal prep. To reheat, gently simmer on the stovetop or microwave with a splash of broth to loosen the sauce.

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Frequently Asked Questions

How spicy is this pot roast?

It has a mild kick thanks to gochujang, but it’s not overwhelmingly spicy. You can adjust the heat by adding more or less gochujang to suit your preference.

Can I make this in a slow cooker?

Absolutely. Sear the beef first for flavor, then transfer everything to the slow cooker and cook on low for 8 hours or high for 4–5 hours.

What if I don’t have gochujang?

You can substitute with a mix of sriracha and a bit of miso or soy sauce for similar heat and depth, though the flavor will vary slightly.

Can I freeze this?

Yes! Once cooled, freeze portions in airtight containers for up to 2 months. Thaw overnight in the fridge and reheat gently.

What’s the best way to make the sauce thicker?

If you’d like a thicker sauce, remove the lid in the last 30 minutes of cooking or mix in a cornstarch slurry and simmer until it thickens.

What side dishes go well with it?

Kimchi, sautéed greens, or even a light cucumber salad pair beautifully with this dish, adding freshness and balance.

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Want More Comfort Food with a Twist?

If this Korean Style Pot Roast warmed your soul, here are more savory dishes that bring bold flavors to your dinner table:

• Lemon Garlic Butter Chicken Bites with Savory Parmesan Linguine for a buttery, citrusy twist on a classic.
• Garlic Parmesan Beef Spaghetti Pasta when you’re craving comfort food with a garlicky punch.
• Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce for rich, creamy weeknight indulgence.
• Mississippi Beef and Noodles if you’re looking for tender beef with a Southern flair.
• Crockpot Cheese Tortellini and Sausage—a cheesy, meaty slow-cooked delight.

These recipes are just the beginning of what you’ll find at Life with Nina.

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📌 Save this recipe to your Pinterest dinner board so it’s easy to revisit whenever the craving strikes: Life with Nina on Pinterest

And tell me—did you serve this over rice or noodles? Did you toss in extra spice or keep it mild? Let me know in the comments below. I love hearing how you make these recipes your own!

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