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Korean Style Pot Roast

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Whenever the air gets a little crisp; Max knows I am reaching for the heavy pot to start our favorite Korean Style Pot Roast. This dish is a true family treasure because it transforms a simple chuck roast into something remarkably tender and filled with deep; savory notes. We love how the house smells of ginger and garlic as it simmers; creating a cozy atmosphere that brings everyone straight to the kitchen table.

Tender, pull-apart beef chuck roast slow-braised in a savory and sweet Korean-inspired glaze featuring soy, ginger, and garlic for a cozy family meal.
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Korean-style pot roast featuring tender braised beef short ribs in glossy soy-ginger sauce with carrots and onions, served alongside steamed white rice and garnished with fresh cilantro and sliced green onions in a white bowl
Korean-style pot roast featuring tender braised beef short ribs in glossy soy-ginger sauce with carrots and onions, served alongside steamed white rice and garnished with fresh cilantro and sliced green onions in a white bowl Save it For Later
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Why You Will Love This Korean Style Pot Roast

You will adore this recipe because it offers a unique; vibrant twist on the classic Sunday roast by using umami-rich ingredients that melt into a luscious gravy. It is an incredibly forgiving meal that works beautifully for busy families; providing a high-protein dinner that feels like a gourmet treat with very little active prep time.

How To Make Korean Style Pot Roast

This recipe is a fusion masterpiece that takes the traditional low-and-slow braising technique of a Western pot roast and infuses it with bold Korean staples like soy sauce; ginger; and sesame oil. By searing the meat first and then simmering it with aromatics and vegetables; you create a pull-apart texture and a complex sauce that perfectly bridges the gap between a hearty beef stew and a classic roast.

Korean Style Pot Roast Ingredients

  • 3 pounds beef chuck roast -
  • 2 tablespoons vegetable oil -
  • ½ cup soy sauce -
  • ¼ cup brown sugar -
  • 1 tablespoon sesame oil -
  • 4 cloves garlic; minced -
  • 1 tablespoon fresh ginger; grated -
  • 2 cups beef broth -
  • 3 large carrots; cut into thick chunks -
  • 1 large onion; diced -
  • 2 tablespoons gochujang (Korean chili paste) -
  • 1 bunch green onions; sliced -
  • Fresh cilantro for garnish -
  • 4 cups cooked white rice -
Ingredients for Korean Style Pot Roast arranged in a 4-panel flat lay on a white marble kitchen counter. Save it For Later

Step by Step Method

  • Sear the beef
    • Heat the vegetable oil in a large heavy pot and brown the chuck roast on all sides until a deep crust forms.
  • Prepare the braising liquid
    • Whisk together the soy sauce; brown sugar; sesame oil; garlic; ginger; broth; and gochujang in a bowl until smooth.
  • Combine and simmer
    • Add the carrots and onions to the pot around the beef; then pour the braising liquid over the top.
  • Bake or slow cook
    • Cover tightly and cook at 325°F for about three hours until the meat is tender and easily pulls apart with a fork.
  • Garnish and plate
    • Shred the beef slightly into large chunks; serve in deep bowls over white rice with plenty of sauce; and top with green onions and cilantro.

MAX’S REACTION

"Mom; the meat is so soft it's like a cloud; and the sauce is the best part for my rice!"

Easy Korean-style pot roast with fall-apart tender braised beef in savory soy-based sauce, served with carrots, onions, and steamed white rice, garnished with fresh cilantro and sliced green onions in a shallow bowl with a spoon Save it For Later

What Pairs Well With Korean Style Pot Roast

This rich and savory roast is traditionally served over a generous bed of fluffy white rice to soak up every drop of the ginger-infused sauce. To add some brightness; we often pair it with a side of spicy kimchi or a crisp cucumber salad to provide a refreshing contrast to the tender; braised beef.

Korean Style Pot Roast Variations

Gochujang Pot Roast

Increase the amount of Korean chili paste to three tablespoons for a bolder; spicier version that has a wonderful lingering heat.

Korean Style Pot Roast Slow Cooker

Place all ingredients in your slow cooker and cook on low for 8 hours to achieve that same melt-in-your-mouth texture while you are at work.

Korean Style Pot Roast Instant Pot

Pressure cook the seared roast and liquid for 60 minutes with a natural release for a fast weeknight version that tastes like it simmered all day.

Asian Pot Roast Slow Cooker with Radish

Add thick chunks of daikon radish to the pot; which absorbs the savory braising liquid and adds a traditional; earthy Korean flavor.

Korean-style pot roast with tender braised beef chunks in rich soy-based sauce, served with carrots, onions, white rice, and garnished with fresh cilantro, sliced green onions, and sesame seeds in a white bowl Save it For Later

Equipment

  • Large Dutch oven or heavy pot -
  • Whisk -
  • Tongs -
  • Mom Tip: If you don't have a Dutch oven; a deep heavy skillet covered tightly with a double layer of foil works just as well to trap the moisture!

Storage / Make Ahead / Serving Tips

Refrigeration Guidelines

Store leftovers in an airtight container for up to 4 days; the flavors actually deepen and improve after a night in the fridge.

Make Ahead Instructions

This is a perfect meal to prep on a Sunday; simply reheat it gently on the stove with a splash of extra broth to keep it juicy.

Freezing Tips

The shredded beef and sauce freeze beautifully for up to three months; just leave the carrots out if you plan to freeze it as they can get a bit mushy.

Top Tips for Best Korean Style Pot Roast

The absolute secret to a professional-tasting roast is the initial sear; don't rush this part because that dark brown crust is what builds the deep flavor in your sauce. I always recommend using a chuck roast because the fat content breaks down beautifully during the long cook time; ensuring the meat never gets dry. If your sauce feels a little thin at the end; you can simmer it uncovered for ten minutes on the stove to reduce and thicken it into a rich glaze. Finally; Max says the fresh cilantro and green onions are non-negotiable—they add a necessary burst of freshness that balances the heavy; savory beef.

Korean Style Pot Roast Frequently Asked Questions

How do I make this an easy Korean style pot roast?

Using a pre-made Korean BBQ sauce as part of the liquid base can save time while still providing those classic flavors.

What is the best way to serve the leftovers?

The shredded beef makes incredible tacos or sliders the next day—just add a little slaw and a drizzle of the sauce.

Can I use a different cut of meat?

While chuck roast is best; brisket or beef shanks also work well for slow-braising recipes like this one.

A Recipe That Feels Like a Celebration

We hope this savory; slow-cooked meal brings as much warmth to your home as it does to ours. If you are looking for more cozy favorites to round out your week; you simply must try our Texas Roadhouse Rice; these Creamy Garlic Sauce Baby Potatoes; or a comforting bowl of our Chicken Poblano Soup!

Share your Korean Style Pot Roast! Tag us @HannahCooking with #KoreanStylePotRoast; we’re dying to see your version and hear about your homemade kitchen stories!

⭐️ Rate this Korean Style Pot Roast recipe and let us know what twists or ingredients you used!

Looking for other recipes like Korean Style Pot Roast? Try these:

Korean-style pot roast featuring tender braised beef short ribs in glossy soy-ginger sauce with carrots and onions, served alongside steamed white rice and garnished with fresh cilantro and sliced green onions in a white bowl Save it For Later

Korean Style Pot Roast

Tender, pull-apart beef chuck roast slow-braised in a savory and sweet Korean-inspired glaze featuring soy, ginger, and garlic for a cozy family meal.
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Course: Dinner
Cuisine: Korean
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Servings: 6 people
Calories: 520kcal
Cost: $25

Equipment

  • 1 Dutch oven (For even braising)
  • 1 Whisk (For mixing sauce)
  • 1 Tongs (To flip roast)

Ingredients

  • 3 pounds beef chuck roast
  • 2 tablespoons vegetable oil - for searing
  • ½ cup soy sauce
  • ¼ cup brown sugar - packed
  • 1 tablespoon sesame oil
  • 4 cloves garlic - minced
  • 1 tablespoon fresh ginger - grated
  • 2 cups beef broth
  • 3 large carrots - thickly sliced
  • 1 large yellow onion - diced
  • 2 tablespoons gochujang - Korean chili paste

Instructions 

  • Heat oil in a heavy pot and sear the beef until a dark brown crust forms on all sides.
  • Whisk the soy sauce, sugar, oils, and spices in a bowl to create the savory braising liquid.
  • Add vegetables and the liquid to the pot, ensuring the meat is partially submerged for even cooking.
  • Cover and braise at 325°F for three hours until the meat is tender and pulls apart easily.
  • Serve large chunks of beef over white rice topped with sauce, green onions, and fresh cilantro.

Notes

Sear the beef thoroughly before braising to lock in flavor. If the sauce is too thin, reduce it on the stovetop for 10 minutes after cooking.

Nutrition

Serving: 450g | Calories: 520kcal (26%) | Carbohydrates: 22g (7%) | Protein: 42g (84%) | Fat: 28g (43%) | Saturated Fat: 11g (69%) | Sodium: 980mg (43%) | Fiber: 2g (8%) | Sugar: 12g (13%)

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