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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

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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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 people
Course: Dinner
Cuisine: Korean
Calories: 520
Ingredients Equipment Method Notes

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

Equipment

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

Method
 

  1. Heat oil in a heavy pot and sear the beef until a dark brown crust forms on all sides.
  2. Whisk the soy sauce, sugar, oils, and spices in a bowl to create the savory braising liquid.
  3. Add vegetables and the liquid to the pot, ensuring the meat is partially submerged for even cooking.
  4. Cover and braise at 325°F for three hours until the meat is tender and pulls apart easily.
  5. 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.