Name: Korean-Style Pot Roast
Prep time: 15 min
Cook time: PT-490528H27M45S
Total time: 8 h 15 min
Cuisine: Korean
Ingredients: 3–4 pounds beef chuck roast; 1 tablespoon vegetable oil; 1/2 cup low-sodium soy sauce; 1/4 cup brown sugar; 1 tablespoon sesame oil; 1 tablespoon rice vinegar; 1 tablespoon gochujang (Korean chili paste); 4 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 cup beef broth; 1 large onion, sliced; 3 carrots, peeled and chopped; 2 cups baby potatoes, halved; 3 green onions, chopped; 1 tablespoon sesame seeds (optional, for garnish)

Tender, slow-cooked beef chuck roast meets bold, savory Korean flavors in this comforting and hearty one-pot meal. This Korean-Style Pot Roast is packed with umami from soy sauce, a touch of heat from gochujang, and just enough sweetness to balance it all out. With melt-in-your-mouth meat, rich broth, and tender vegetables, it’s a dish I love serving for both cozy weeknight dinners and casual gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3–4 pounds beef chuck roast

1 tablespoon vegetable oil

1/2 cup low-sodium soy sauce

1 tablespoon sesame oil

1/4 cup brown sugar

1 tablespoon rice vinegar

1 tablespoon gochujang (Korean chili paste)

4 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 cup beef broth

3 carrots, peeled and chopped

1 large onion, sliced

2 cups baby potatoes, halved

3 green onions, chopped

1 tablespoon sesame seeds (optional, for garnish)

Directions

I start by heating the vegetable oil in a large skillet over medium-high heat. Once hot, I sear the chuck roast on all sides until nicely browned, about 3–4 minutes per side. Then I transfer it to the slow cooker.

In a bowl, I whisk together the soy sauce, brown sugar, sesame oil, rice vinegar, gochujang, garlic, ginger, and beef broth.

I pour this flavorful mixture over the beef in the slow cooker, then add the onion, carrots, and baby potatoes.

I cover and cook it on low for 8–9 hours or on high for 4–5 hours, until the beef is incredibly tender and easy to shred.

Once it’s cooked, I remove the beef, shred it with two forks, and stir it back into the sauce and vegetables.

I serve it hot, topped with green onions and sesame seeds if I want that final touch.

Servings and timing

This recipe makes 6 hearty servings.

Prep time: 15 minutes

Cook time: 8 hours (low) or 4–5 hours (high)

Total time: 8 hours 15 minutes

Calories: Approximately 385 kcal per serving

Variations

I sometimes swap the beef chuck for brisket or short ribs for a richer texture.

To make it spicier, I add extra gochujang or a pinch of Korean red pepper flakes (gochugaru).

For a low-carb version, I skip the potatoes and add more carrots or daikon radish.

If I want it gluten-free, I just make sure to use tamari or gluten-free soy sauce.

Sometimes I toss in shiitake mushrooms for an earthy depth that goes beautifully with the other flavors.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, I simply warm it on the stovetop over medium heat, adding a splash of broth if the sauce has thickened too much.
This pot roast also freezes well—I portion it out into freezer-safe containers and label them. When I’m ready to eat, I thaw it overnight in the fridge and reheat as usual.

FAQs

What cut of beef works best for this recipe?

I always use chuck roast because it becomes wonderfully tender when slow-cooked. Brisket or short ribs would also work well.

Can I make this in the oven instead of a slow cooker?

Yes, I can. I just use a Dutch oven and cook it at 325°F (163°C) for about 3.5 to 4 hours, covered, until the meat is fork-tender.

Is gochujang very spicy?

Gochujang adds a mild to moderate heat with a deep umami flavor. I adjust the quantity depending on how spicy I want the dish.

Can I prepare this the night before?

Definitely. I often prep all the ingredients the night before, store them in the fridge, and start the slow cooker the next morning.

What can I serve with this Korean pot roast?

I like to serve it over steamed rice or with a side of kimchi for extra flavor. It also pairs well with sautéed greens or even noodles.

Conclusion

This Korean-Style Pot Roast brings together the best of comforting slow-cooked beef and bold Asian flavors. It’s easy to make, full of rich, layered taste, and perfect for feeding a hungry crowd or enjoying as leftovers throughout the week. Whether I’m new to Korean ingredients or a longtime fan, this recipe always hits the spot.

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