Description
This Korean Style Pot Roast is a savory and tender slow-cooked beef dish infused with a rich, spicy-sweet sauce made from gochujang, soy sauce, and sesame oil. The chuck roast is seared and then braised with hearty vegetables like carrots, potatoes, onion, and optional Korean radish, delivering comforting flavors inspired by traditional Korean cuisine. Garnished with fresh green onions and toasted sesame seeds, this recipe is perfect for a flavorful family meal.
Ingredients
Scale
For the Beef:
- 3–4 lbs chuck roast, trimmed
- Salt and black pepper, to season
For the Sauce:
- ½ cup soy sauce
- 2 tbsp gochujang (Korean chili paste)
- 3 tbsp sesame oil
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 tbsp honey or brown sugar
- ½ cup Korean pear or apple, grated
- 1 tbsp rice vinegar
Vegetables:
- 3 carrots, peeled and cut into chunks
- 2 potatoes, peeled and quartered
- 1 onion, sliced
- Optional: 1 Korean radish, sliced
Garnish:
- Sliced green onions
- Sesame seeds
Instructions
- Prep the Beef: Season the chuck roast generously on all sides with salt and black pepper to enhance flavor before searing.
- Sear the Roast: Heat a large skillet or heavy-bottomed pan over medium-high heat. Add a small amount of oil and sear the roast on all sides until browned to develop deep flavor, about 4-5 minutes per side.
- Make the Sauce: In a bowl, whisk together soy sauce, gochujang, sesame oil, minced garlic, grated ginger, honey or brown sugar, grated Korean pear or apple, and rice vinegar until well combined and smooth.
- Prepare the Vegetables: Peel and chop the carrots and potatoes into large chunks, slice the onion, and if using, slice the Korean radish.
- Combine and Slow Cook: Place the seared roast into a slow cooker or Dutch oven. Add the chopped vegetables around the meat, then pour the sauce evenly over the top. Cover with a lid.
- Cook Low and Slow: Cook on low heat for 6-8 hours (or high 3-4 hours) until the beef is fall-apart tender and vegetables are soft. This slow cooking process allows the flavors to meld beautifully.
- Finish and Serve: Remove the roast and vegetables from the cooker, slice or shred the beef as preferred. Spoon sauce over the meat and vegetables. Garnish with sliced green onions and a sprinkle of sesame seeds before serving.
Notes
- Substitute Korean pear with a crisp apple like Fuji or Gala if unavailable.
- Adjust gochujang quantity to control spice level — use less for milder heat.
- Use a Dutch oven for stovetop or oven cooking if a slow cooker isn’t available, braising at 300°F (150°C) covered for 3-4 hours.
- Leftovers taste great refrigerated and can be reheated gently on stovetop or microwave.
- Serve with steamed rice or noodles to complement the rich sauce.
Keywords: Korean pot roast, slow cooker pot roast, gochujang beef, Korean beef recipe, chuck roast recipe, Korean comfort food