Korean Style Pot Roast

This Korean style pot roast brings together the deep comfort of slow-cooked beef with bold, savory flavors from Korean cuisine. I sear a marbled chuck roast, then slow simmer it in a sweet-and-spicy soy-based sauce infused with garlic, ginger, and gochujang. With tender vegetables and a rich glaze, this is a complete one-pot meal that feels both familiar and exciting.

Why You’ll Love This Recipe

I love this recipe because it transforms a traditional comfort food into something vibrant and flavorful. The gochujang adds just the right heat, while the grated Korean pear (or apple) gives the sauce its signature subtle sweetness. It’s simple enough for a weeknight but impressive enough to serve at a dinner party. And the leftovers? Even better the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Beef
chuck roast
salt and black pepper
sesame oil (for searing)

For the Sauce
soy sauce
gochujang (Korean chili paste)
sesame oil
garlic, minced
fresh ginger, grated
honey or brown sugar
Korean pear or apple, grated
rice vinegar

Vegetables
carrots
potatoes
onion
optional: Korean radish

Garnish
green onions, sliced
sesame seeds

Directions

1. Sear the Beef
   I start by patting the beef dry and seasoning it with salt and pepper. In a large skillet, I heat sesame oil and sear the beef on all sides until it’s browned and flavorful. This step locks in the juices and adds richness.
2. Make the Sauce
   In a mixing bowl, I combine soy sauce, gochujang, sesame oil, garlic, ginger, honey, grated pear or apple, and rice vinegar. I stir until smooth and aromatic.
3. Assemble and Cook
   I place the seared beef into a slow cooker or Dutch oven and pour the sauce over it. Then I tuck the vegetables—onions, carrots, potatoes, and optional radish—around the roast.

• Slow Cooker: I cook on low for 8 hours or high for 4–5 hours.
• Stovetop: I simmer on low heat for 3–4 hours, covered, checking occasionally to make sure there’s enough liquid.

4. Serve
   Once the beef is fork-tender, I transfer it to a platter, arrange the vegetables around it, and spoon the sauce over everything. A sprinkle of green onions and sesame seeds adds the final touch.

Servings and timing

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes

Variations

When I want to change things up, I sometimes swap the beef for pork shoulder or even brisket. If I’m cooking for a milder crowd, I reduce the gochujang or leave it out altogether and serve it on the side. For a spicier kick, I add Korean red pepper flakes or a dash of sriracha at the end. The sauce also pairs well with mushrooms or bok choy if I’m adding more veggies.

Storage/Reheating

Refrigerator: I store leftovers in an airtight container for up to 3 days.
Freezer: I freeze portions of beef and sauce for up to 3 months. I thaw overnight in the fridge before reheating.
Reheating: I reheat gently on the stovetop or in the microwave with a splash of water or broth to loosen the sauce.

FAQs

Can I use a different cut of beef?

Yes, I’ve made this with brisket and round roast. Chuck roast remains my favorite for its tenderness after slow cooking.

Can I cook this in an Instant Pot?

Absolutely. I sear the beef using the sauté function, then add the sauce and vegetables. I cook on high pressure for 60 minutes with a natural release.

What can I use instead of Korean pear?

A grated apple works really well. It adds the same sweetness and helps tenderize the beef.

How spicy is this dish?

It has a mild to medium heat. I adjust the gochujang to taste and add extra chili flakes if I want it spicier.

Can I make this ahead of time?

Yes, and I often do. The flavors get even better the next day, making it perfect for prepping ahead of a gathering.

Conclusion

Korean style pot roast is a bold and delicious twist on a classic comfort food. It’s rich, tender, and layered with sweet, savory, and spicy flavors that make each bite unforgettable. Whether I’m feeding my family or impressing guests, this dish always delivers—and the leftovers make amazing rice bowls or sandwiches the next day.

Print