Korean Style Pot Roast (Print)

Meltingly tender beef chuck roast slow-simmered in Korean-inspired sauce with soy, garlic, ginger, and vegetables.

# Ingredient List:

→ Beef

01 - 1 (3–3.5 lb) beef chuck roast, trimmed
02 - 1 tsp kosher salt
03 - ½ tsp black pepper

→ Sauce

04 - ½ cup low-sodium soy sauce
05 - ½ cup beef broth
06 - ¼ cup brown sugar
07 - 2 tbsp rice vinegar
08 - 2 tbsp gochujang (Korean chili paste)
09 - 2 tbsp sesame oil
10 - 1 tbsp honey
11 - 2 tbsp fresh ginger, finely grated
12 - 6 cloves garlic, minced

→ Vegetables

13 - 1 large yellow onion, sliced
14 - 3 medium carrots, peeled and cut into chunks
15 - 2 cups daikon radish, peeled and cut into chunks
16 - 3 scallions, cut into 2-inch pieces

→ Garnish

17 - 1 tbsp toasted sesame seeds
18 - 2 scallions, thinly sliced

# How-To Steps:

01 - Preheat oven to 325°F.
02 - Pat the beef roast dry with paper towels. Season all sides with salt and pepper.
03 - Heat a large Dutch oven over medium-high heat. Add 1 tbsp oil and sear the roast on all sides until deep golden brown, about 3–4 minutes per side. Remove the roast and set aside.
04 - Add the onion to the pot and sauté for 2–3 minutes until slightly softened.
05 - In a bowl, whisk together soy sauce, beef broth, brown sugar, rice vinegar, gochujang, sesame oil, honey, ginger, and garlic.
06 - Return the roast to the pot. Scatter carrots, daikon, and scallions around the meat.
07 - Pour the sauce mixture over the roast and vegetables.
08 - Bring to a simmer, then cover and transfer to the preheated oven.
09 - Roast for 3 hours, or until the beef is very tender and easily shreds with a fork.
10 - Remove the roast and vegetables to a platter. Skim excess fat from the sauce and reduce on the stove if desired for a thicker consistency.
11 - Slice or shred the beef. Spoon sauce and vegetables over the top.
12 - Garnish with sesame seeds and sliced scallions before serving.

# Expert Suggestions:

01 -
  • The beef becomes impossibly tender, practically falling apart under the slightest pressure from your fork
  • That savory-sweet Korean sauce creates the most incredible flavor profile that tastes like it simmered all day even though prep is quick
  • Leftovers, if you somehow have any, taste even better the next night when the flavors have had more time to mingle
02 -
  • Don't rush the searing step, that brown crust is where deep flavor develops and skipping it will show in the final taste
  • Let the roast rest for at least 10 minutes before slicing, otherwise all those delicious juices will run out onto your cutting board instead of staying in the meat
  • The sauce might look thin when it first comes out of the oven, but a few minutes on the stove will transform it into something velvety and rich
03 -
  • If your gochujang seems too thick to whisk smoothly, warm it slightly in the microwave first or add a teaspoon of water
  • Don't crowd the pot when searing, work in batches if necessary so the meat actually browns instead of steaming
  • For a thicker sauce without reducing, whisk together a tablespoon of cornstarch with water and stir it in during the last 15 minutes of cooking

Go Back