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    Korean Style Pot Roast

    September 29, 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 Classic Pot Roast, Mississippi Pot Roast, Braised Beef with Mushrooms, and our Red Curry Beef.

    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

    Updated on September 29, 2024

    • Serves:  6
    • Prep Time:  15 min
    • Cook Time:  2 hrs 30 min
    • Calories:  760
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    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
    • Calories 760
    • Protein 103 g
    • Carbohydrates 15 g
    • Total Fat 31 g
    • Dietary Fiber 1 g
    • Cholesterol 302 mg
    • sodium 1758 mg
    • Total Sugars 10 g

    Korean Style Pot Roast

    Questions & Reviews

    Join the discussion below.

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    • Katie

      If my chuck roast is only 2.5 lbs, how long would you recommend cooking it for in the instant pot?

      General rule of thum is about 20 minutes per pound so probably between 40-50. Hope you enjoy!

    • Miriam

      Would this work with a brisket? If so, what temp and how long should I cook it for?

      It would certainly work with a brisket. We have not tested it for temp/time with a brisket, however, if you do the slow cooker method 7 hours on HIGH should be good.

    • 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!

    • Alex

      This was pretty good! I added more brown sugar at the end because I found it quite salty. But overall my guests really enjoyed it :)

      Thanks Alex, glad you enjoyed it!

    • T.Jacoby

      SO delish- my 3 picky kids cleared their bowls, onions included!! Kimchi was fab with the rich meat/juices, perfect contrast. Did total 3/4 c. all aminos in place of soy- a bit extra gochujang- total 3 c. stock...you could seriously throw the leftover juice on ANYTHING. (French dip, stir fry, you name it) Thanks for the 'forever' recipe👏

      Score! So glad you all loved it, thank you T!

    • Dajah

      My god, this recipe is amazing! I’m not the best cook in the world, but this came out better than I could have ever imagined. The meat was so flavorful and tender. Will be making this recipe again in the future 😁

      Thanks Dajah, glad you enjoyed it!

    • Troy

      This was so so delicious, but looking at the recipe I thought the sodium content was definitely over-the-top. Instead of 1/2 cup low sodium soy sauce I used 1/4 cup low sodium soy sauce + 1/4 cup water. I Cooked In Dutch oven exactly as instructed and it came out perfect. Don't skip the rice , kim chi, cilantro accompaniment!

      Thanks Troy, so glad you loved it!

    • Karla

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

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