Go Back
Tender Korean-style pot roast in a braising sauce with carrots, onions, and sesame garnish.

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

This Korean Style Pot Roast takes traditional comfort food to the next level with a flavorful twist. Slow-cooked beef chuck roast is braised in a rich blend of soy sauce, garlic, ginger, sesame oil, and gochujang, creating melt-in-your-mouth meat infused with sweet, spicy, and umami notes. Paired with carrots, onions, and daikon or potatoes, it’s a one-pot meal that’s perfect for cozy dinners, meal prep, or impressing guests with something unexpected. Serve over rice or noodles and garnish with scallions and sesame seeds for a complete Korean-inspired feast.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Course Main Dish
Cuisine Comfort Food, Fusion, Korean
Servings 8
Calories 450 kcal

Equipment

  • Dutch oven or slow cooker
  • Cutting board and knife
  • Measuring Cups and Spoons
  • Mixing bowl
  • Tongs or spatula

Ingredients
  

  • 3–4 lbs beef chuck roast
  • 1/3 cup soy sauce
  • 2–3 tbsp gochujang (Korean chili paste)
  • 1 tbsp sesame oil
  • 4–5 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp 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 tbsp rice vinegar
  • 2–3 scallions, chopped
  • 1 cup mushrooms

Instructions
 

Dutch Oven Method:

  • 1.Preheat oven to 325°F (163°C).
    2.Season beef with salt and pepper. Sear in sesame oil until browned on all sides. Remove.
    3.Sauté onions, garlic, and ginger in the same pot.
    4.Add gochujang, soy sauce, sugar, and broth. Stir and deglaze.
    5.Return beef to pot. Add carrots and potatoes.
    6.Cover and braise for 3 hours until fork-tender.
    7.Shred or slice beef. Serve over rice with sauce. Garnish with scallions and sesame seeds.

Slow Cooker Method:

  • 1.Place beef and vegetables in slow cooker.
    2.Mix sauce ingredients and pour over.
    3.Cook on low for 8 hours or high for 4–5 hours.
    4.Garnish with scallions and sesame seeds before serving.

Notes

  • Let roast rest 10–15 minutes before slicing to retain juices.
  • Taste sauce before cooking and adjust sweetness or saltiness.
  • Use large vegetable chunks to prevent mushiness.
  • Chuck roast is ideal for tenderness; avoid lean cuts.
  • Freeze leftovers in portions for up to 3 months. Reheat with broth to maintain moisture.
Keyword braised beef, Comfort Food, fusion recipe, gochujang, Korean beef, Pot roast, slow-cooked