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Korean Style Pot Roast

April 16, 2024

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

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

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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 ginger 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

Join the discussion below.

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  • Courtney

    Any chance this would work as a freezer meal? can it all be put together prior to cooking then put into crockpot or instant pot? or best to cook and then freeze it?

    We'd probably cook then freeze. Hope you enjoy Courtney! If you freeze before cooking we recommend thawing in the fridge before popping in the slow cooker.

  • Anna

    I made this recipe and was super excited and followed the directions to a T (I thought) but after two hours in the oven at 350, the roast came out with basically all of the sauce burned off and crusted into the side of my Dutch oven. Any ideas what went wrong?

    Your oven might run way hotter than the temp reads. Is it a new oven? If it's an older oven, you might want to buy an internal oven thermometer.

  • Jenny

    Can this be made in a slow cooker? If so, what adjustments would be needed? I love just throwing things in there in the morning and having a meal ready in the evening.

    Scroll down to the method. under the first set of instructions we have "to make in a slow cooker" instructions. Hope you enjoy jenny!

  • Maria

    What if you have Gochujang sauce instead of paste on hand? How would you adjust recipe?

    I would just use the same amount.

  • Christian

    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

  • Karla

    Great recipe!! I used it for bánh mìs and it was a smash!

    Thank you Karla, we are so glad you loved it!

  • Catherine

    Absolutely fantastic recipe and delicious! Everyone loved it. Great flavour and super easy to put together.

    Thanks Catherine, we are so happy you loved it!

  • Jonna

    It was a pretty good dish. Very salty though and I used half low sodium soy sauce and half liquid aminos. Next time I’ll just use liquid aminos entirely.
    I served it over white rice with sautéed broccoli and carrots.

    Thanks Jonna, glad you enjoyed it!

  • Joni

    Absolutely Beautiful!! My husband rated it very highly! Super easy to make, one pot wonder.

    Thanks Joni, so glad you both loved it!

  • Amaya

    I made this recipe but cut it i half for a household of two and it turned out so delicious!! Thank you for sharing!

    Thanks Amaya, we are so glad you loved it!