If you’re craving something comforting with a bold, spicy kick, this Korean Style Pot Roast is calling your name. Imagine a juicy chuck roast slow-braised in a savory-spicy sauce made with soy sauce, gochujang, garlic chili sauce, and fresh ginger; this dish is a flavor bomb and a total dinner upgrade.
We’re talking fork-tender beef swimming in a rich, zesty broth that soaks into a bowl of hot steamed rice or fluffy mashed potatoes. It’s spicy, tangy, just a bit sweet, and perfect for cozy nights or dinner parties where you want to impress.
This dish is a twist on traditional pot roast; less of the classic American carrots-and-potatoes vibe and more of a Korean fusion experience. You’ll love how the umami-packed sauce clings to the beef, and you might just find yourself licking the plate (no judgment here!).
Let’s dive in and make this unforgettable roast!
Why You’ll Love This Korean Pot Roast
- Melt-in-your-mouth tender beef that’s cooked low and slow
- Big, bold Korean-inspired flavors from gochujang, garlic chili sauce, and soy sauce
- Perfect for meal prep – leftovers are even better the next day
- Versatile serving options – serve it with rice, noodles, or mashed potatoes
Ingredients You’ll Need
- Beef Chuck Roast – choose a well-marbled cut for the juiciest result
- Low-sodium soy sauce and broth – gives you control over saltiness
- Gochujang and garlic chili sauce – brings the heat and flavor punch
- Brown sugar & rice vinegar – balances sweet and tangy
- Fresh garlic and ginger – a must for bold Korean flavor
- Cornstarch slurry – helps thicken the sauce at the end
Tips for the Best Korean Pot Roast
- Brown the beef before braising to lock in flavor and create rich caramelization.
- Use a heavy Dutch oven for even heat distribution.
- Taste and adjust the sauce – want it spicier? Add more gochujang or chili garlic sauce.
- Make ahead friendly – tastes even better the next day as the flavors meld.
Korean Style Pot Roast
Ingredients
- 1 cup low-sodium beef broth
- 3/4 cup low-sodium soy sauce
- 3 tbsp garlic chili sauce
- 3 tbsp gochujang Korean chili paste
- 1 tbsp sesame oil
- 1 tbsp rice wine vinegar
- 1/4 cup light brown sugar firmly packed
- 2 tbsp vegetable oil
- 3 to 3.5 lb boneless beef chuck roast
- Salt and pepper to taste
- 1 cup yellow onion finely chopped
- 1 tbsp grated fresh ginger
- 4 –6 cloves garlic finely chopped
- 2 tbsp cornstarch mixed with 1/4 cup water
Instructions
- Preheat oven to 300°F (150°C)
- In a large bowl, whisk together beef broth, soy sauce, garlic chili sauce, gochujang, sesame oil, rice wine vinegar, and brown sugar. Set aside
- Pat the beef roast dry and season generously with salt and pepper
- Heat vegetable oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until browned. Remove and set aside
- Add chopped onion to the pot and cook for 3–5 minutes until softened. Stir in garlic and ginger and cook for another 1 minute
- Pour in the prepared sauce and bring to a simmer for 4–5 minutes
- Return the roast to the pot, cover with a lid, and place in the oven. Braise for about 2.5 hours, or until the meat is fall-apart tender
- Remove pot from oven. In a small bowl, whisk cornstarch with water, then stir into the sauce to thicken slightly. Shred the beef in the pot and stir to coat
- Serve warm over rice, mashed potatoes, or noodles. Garnish with sesame seeds if desired
