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January 29, 2024

Korean Style Pot Roast

We’re adding ginger, gochujang paste, and soy sauce for the most flavorful slow cooked pot roast. Serve it with fluffy white rice, steamed broccoli, and Korean style wings for a tasty meal.

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korean style pot roast in a bowl served with white rice and kimchi and topped with cilantro
Photography by Gayle McLeod

More great Asian inspired recipes

Korean Style Pot Roast Recipe

We’re in peak cozy season, and that means we’re making tender, succulent Korean style pot roast in our Dutch over for dinner. This chuck roast is seasoned with fresh ginger, soy sauce, and gochujang–a spicy umami chili paste used in Korean cuisine. Chuck roast is a slow-cooking dinner time hero, perfect for hearty meals like Pot Roast or our Braised Beef with Mushrooms.

Chuck Roast, salt, oil, onion, garlic, ginger, brown sugar, tamari, beef stock and gochujang paste in prep bowls

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Ingredients For Easy Korean Style Pot Roast

  • Chuck roast, cut into 3-inch pieces

  • Kosher salt, vegetable oil

  • Sweet onion, garlic cloves, grated fresh ginger

  • Gochujang paste, brown sugar, low-sodium soy sauce or tamari, beef stock

chuck roast cut in to 2 inch pieces salted on a baking sheet
salted chunks of chuck roast being cooked in a pot
salted chunks of chuck roast being cooked in a pot
onions, garlic and ginger being cooked in a pot

How to Make Korean Pot Roast

  1. Generously season the meat all over with salt.

  2. Heat oil in a large Dutch oven and brown the meat. This step isn’t mandatory, but adds a lot of flavor.

  3. In the same pot, cook onions, ginger, and garlic until soft.

  4. Stir in the gochujang paste, brown sugar and soy sauce.

  5. Pour the beef stock into the Dutch oven and bring to a simmer.

  6. Cover the pot with a lid, transfer to the oven, and cook for 2 hours.

  7. Serve the pot roast family-style with rice, cilantro, and kimchi.

onions, garlic, ginger, beef stock, gochujang paste, brown sugar and soy sauce cooking in a pot
browned chuck roast in a pot with onions, garlic, ginger, beef stock, gochujang paste, brown sugar & soy sauce
chuck roast cooked in a pot with onions, garlic, ginger, beef stock, gochujang paste, brown sugar & soy sauce
Korean style pot roast in a bowl served with white rice and kimchi and topped with cilantro

How to Store Leftovers + Tips

  • Is pot roast better in oven or crockpot? We don’t want to come between you and your crockpot! Each cooking method has its benefits. We prefer the oven, because it cuts the cooking time and the temperature is easier to control.

  • What is the best cut of meat for pot roast? Chuck roast has a good balance of muscle and fat and results in a very tender and juicy roast.

  • Leftovers are best eaten within 3-4 days. Pot roast can be stored, in an air-tight container for three months in the freezer.

  • We love using leftovers to make tacos.

chuck roast being cooked in a pot with onions, garlic, ginger, beef stock, gochujang paste, brown sugar & soy sauce
korean style pot roast in a bowl served with white rice and kimchi and topped with cilantro

More Great Beef Recipes From The Modern Proper

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Korean Style Pot Roast

  • Serves: 6
  • Prep Time:  15 min
  • Cook Time:  2 hrs 30 min
  • Calories: 760

Video

Ingredients

  • 1 (4 to 5-pound) chuck roast, cut into 3-inch pieces
  • 1 tablespoon kosher salt
  • 1 tablespoon vegetable oil
  • 1 sweet onion, thinly sliced
  • 6 garlic cloves, finely chopped
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons gochujang paste
  • ¼ cup brown sugar
  • ½ cup low-sodium soy sauce or tamari
  • 2 cups beef stock
  • Cooked rice, for serving
  • Fresh cilantro, for serving
  • Kimchi, for serving

Method

  1. Preheat the oven to 350°F with a rack in the lower third of the oven.

  2. Pat the beef dry and season all over with the salt. Heat the oil in a large Dutch oven over medium-high heat. Once the oil is glistening, working in batches, add the beef and cook until browned all over, about 10 minutes. Transfer to a plate.

  3. Reduce the heat to medium, add the onions to the Dutch oven and cook, stirring occasionally, until slightly softened, about 4 minutes. Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute more. If the aromatics begin to brown too quickly, add ¼ cup of the beef stock and scrape up the browned bits. Stir in the gochujang paste, brown sugar and soy sauce until combined.

  4. Return the meat to the Dutch oven along with any collected juices. Add the remaining beef stock and bring to a simmer. Cook until the liquid is slightly reduced, about 5 minutes. Cover the pot and transfer it to the oven. Cook for 2 hours, or until the meat is very tender and shreds easily with a fork.

  5. Serve the pot roast family-style with rice, cilantro, and kimchi alongside.


To cook in slow cooker:

  1. Pat the beef dry and season all over with the salt. Heat the oil in a large Dutch oven over medium-high heat. Once the oil is glistening, working in batches, add the meat and cook until browned all over, about 10 minutes. Transfer the meat to a slow cooker.

  2. Add the onions to the Dutch oven and cook, stirring occasionally, until slightly softened, about 4 minutes. Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute more. If the aromatics begin to brown too quickly, add ¼ cup of the beef stock and scrape up the browned bits.

  3. Transfer the onion mixture to the slow-cooker and stir in the gochuchang, brown sugar, soy sauce, and the remaining beef stock. Cover and cook on HIGH for 6 hours or on LOW for 8 to 9 hours, or until the beef is very tender and shreds easily with a fork.

  4. Serve the pot roast family-style with rice, cilantro, and kimchi alongside.


To cook in Instant Pot:

  1. Pat the beef dry and season all over with the salt. Select the Sauté mode and add the oil. Once the oil is glistening, add the meat and cook until browned all over, 10 to 20 minutes. Transfer to a plate.

  2. Add the onions to the Instant Pot and cook, stirring occasionally, until slightly softened, about 4 minutes. Add the garlic and cook until fragrant, about 1 minute more. Stir in the gochujang, brown sugar, soy sauce, and beef stock. Return the meat to the pot along with any collected juices.

  3. Lock the lid in place, close the vent valve, select the Pressure Cook mode and cook for 1 hour. Allow the pressure to release naturally for 15 minutes, then quick release if needed.

  4. Serve the pot roast family-style with rice, cilantro, and kimchi alongside.

Nutrition Info

  • Per Serving
  • Amount
  • Calories760
  • Protein103 g
  • Carbohydrates15 g
  • Total Fat31 g
  • Dietary Fiber1 g
  • Cholesterol302 mg
  • sodium1758 mg
  • Total Sugars10 g

Korean Style Pot Roast

Questions & Reviews

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  • Christian S

    Hi- could you start writing the recipes so singles or couples can use them without a ton of food left over or complicated math? These 8 serving recipes are hard to adjust!!
    Also it wants to print 15 pages! Put the basic instructions on 2-3, or better yet, 1 !! Format needs overhaul

    We currently don't have that option as a feature on our website to scale the recipes down. Typically any pot roast feeds a lot of people. You can always cut the recipe in half and freeze the leftovers for the next week. I tested the printing and it printed on 2 pages only. Most of our recipes print on 1 page. Thanks

  • James

    The instant pot method calls for adding carrots/potatoes in for an additional 10 min cook time. If we don't add those, do we adjust meat cook time to 1:10 or just stick with the original 1 hour?

    Yes, that would work!

  • Eva

    I've made this recipe twice now. It's very good. I would say that this takes at least 3.5 hours to cook. The meat is tender after at least that long. Also, it cooks down. I usually serve 4 adults with this with enough for leftovers for maybe a day. It goes quick. I add more gochujang and more liquid. Very good.

    Thanks Eva, we are so happy you loved it!

  • Meg

    Outstanding recipe! There's only the 2 of us - kids moved out - but I still love to cook. We will have this later in the week again, but that's OK because it's soooo good! I'll freeze the rest. THANK YOU for providing not only oven directions, but slow cooker and Instant Pot directions, also! Who does that! How helpful! Love TMP and their recipes!

    Thanks Meg, we are so glad you love it!

  • Grace

    BIG YEP. We made this for a few friends and it a a huge hit - one friend is still texting me about it days later. Amazing as leftovers too! The kimchi on the side is a must.

    Thanks Grace, so happy you loved it!

  • Erin

    This was extremely tasty and very easy to make-- I did the oven method and followed recipe to a tee. Leftovers were extremely salty though, I'd cut back significantly on the kosher salt next time. Will make again though, it's absolutely delicious!

    Thanks Erin, so happy you loved it!

  • Lindsey

    My husband cooked this in the Instant Pot and it came out amazing! This is such a great take on pot roast and presents a great opportunity to incorporate vegetables that might not “go” with a more traditional recipe. We roasted broccoli in the oven to serve with this and it complemented it perfectly.

    Thanks Lindsey, we are so happy you loved it!