Korean Style Pot Roast Recipe | Slow-Braised Beef with Soy, Garlic & Gochujang

Where Comfort Meets Korean Flavor

There’s something universally comforting about a pot roast—tender beef, rich sauce, and hearty vegetables slow-cooked to perfection. But when you infuse that classic comfort with the bold, savory-sweet heat of Korean flavors, you get something truly unforgettable. Korean Style Pot Roast is where East meets West in the most delicious way. Inspired by recipes from The Modern Proper, Sally Meals, and Good Tasting Meals, this dish marries the soul-warming essence of traditional pot roast with the umami-packed complexity of Korean cuisine.

Whether you’re planning a cozy dinner at home, prepping meals for the week, or hosting a weekend gathering, this dish delivers on all fronts. The slow-braised beef soaks up a vibrant sauce made with gochujang, soy sauce, garlic, and sesame oil, creating a melt-in-your-mouth experience with every bite. It’s comfort food with a kick—familiar yet exciting, and always satisfying.

What Makes It “Korean Style”

What sets this pot roast apart is its unmistakably Korean flavor profile. At the heart of the dish is gochujang, a fermented Korean chili paste that brings a deep, smoky heat and subtle sweetness. Combined with soy sauce, sesame oil, garlic, and ginger, it creates a sauce that’s bold, layered, and utterly crave-worthy.

The beef chuck roast, a cut known for its marbling and tenderness when slow-cooked, becomes a canvas for these dynamic flavors. As it braises, the meat absorbs the sauce, transforming into a rich, savory centerpiece that’s both hearty and nuanced.

Traditionally served with steamed rice, kimchi, or simple vegetables, this dish offers a balanced meal that’s as nourishing as it is flavorful. The Korean influence doesn’t just spice things up—it elevates the entire experience.

Bold Tip: Don’t skimp on the gochujang. It’s the soul of the dish. Substituting with generic chili paste just won’t deliver the same depth or authenticity.

Ingredient List Main Ingredients:

• 3–4 lbs beef chuck roast
• 1/3 cup soy sauce
• 2–3 tablespoons gochujang (Korean chili paste)
• 1 tablespoon sesame oil
• 4–5 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons brown sugar or honey
• 1 large onion, sliced
• 2–3 carrots, cut into large chunks (optional)
• 2–3 potatoes, quartered (optional)
• 1 cup beef broth or water

Optional Add-Ins:

• 1 tablespoon rice vinegar (for brightness)
• 2–3 scallions, chopped (for garnish)
• 1 cup mushrooms (shiitake or cremini work well)
• 1/2 Korean pear or apple, grated (for natural sweetness)

This ingredient list balances savory, sweet, and spicy elements to create a deeply flavorful dish. The optional add-ins allow for customization based on your taste or what’s in your pantry.

Bold Tip: When adding vegetables like carrots or potatoes, cut them into large chunks. This helps them maintain their shape and texture during the long cooking process, ensuring they don’t turn to mush.

Step-by-Step Cooking Instructions

Dutch Oven Method (Inspired by The Modern Proper):

1. Preheat your oven to 325°F (163°C).
2. Season the beef with salt and pepper. In a large Dutch oven, heat sesame oil over medium-high heat. Sear the beef on all sides until browned, about 3–4 minutes per side. Remove and set aside.
3. Sauté aromatics: In the same pot, add sliced onions and cook until softened. Stir in garlic and ginger, cooking for another minute until fragrant.
4. Build the sauce: Add gochujang, soy sauce, brown sugar (or honey), and beef broth. Stir to combine and scrape up any browned bits from the bottom of the pot.
5. Return the beef to the pot. Nestle in carrots and potatoes if using.
6. Cover and braise in the oven for about 3 hours, or until the beef is fork-tender.
7. Shred or slice the beef and serve with the sauce over steamed rice. Garnish with scallions and sesame seeds if desired.

Slow Cooker Method (Inspired by Sally Meals):

1. Place the beef and optional vegetables in the slow cooker.
2. Mix the sauce: In a bowl, whisk together gochujang, soy sauce, sesame oil, garlic, ginger, brown sugar, and broth. Pour over the beef.
3. Cook on low for 8 hours or on high for 4–5 hours, until the beef is tender and easily shredded.
4. Finish with flair: Garnish with chopped scallions and sesame seeds before serving.

Bold Tip: If using the Dutch oven method, don’t skip deglazing the pot with broth after searing the beef. This step lifts all the flavorful bits stuck to the bottom, enriching your sauce with deep, savory notes.