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A close-up of a Korean Style Pot Roast, featuring tender beef, potatoes, and carrots in a rich sauce, garnished with green onions and sesame seeds.

Korean Style Pot Roast

A tender beef pot roast braised in a sweet and savory Korean-inspired sauce. The meat becomes very tender and absorbs the flavors of the sauce as it cooks slowly.
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: American, Korean
Calories: 580
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pot Roast
  • 3 lb beef chuck roast
  • 2 tbsp vegetable oil
  • 1 large onion chopped
  • 4 carrots peeled and cut into 2-inch pieces
  • 1.5 lb potatoes peeled and quartered
For the Sauce
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar packed
  • 2 tbsp gochujang Korean chili paste
  • 1 tbsp sesame oil
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 Asian pear peeled and grated
  • 1 cup beef broth
For Garnish
  • 2 tbsp chopped green onions
  • 1 tsp toasted sesame seeds

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Mixing Bowl

Method
 

  1. Pat the beef roast dry with paper towels and season all sides with salt and pepper.
  2. In a large Dutch oven, heat the vegetable oil over medium-high heat. Sear the beef on all sides until well browned. Remove the beef from the pot and set it aside.
  3. In a medium bowl, whisk together the soy sauce, brown sugar, gochujang, sesame oil, minced garlic, grated ginger, and grated pear to create the sauce.
  4. Add the chopped onion to the pot and cook for 3-4 minutes until it begins to soften. Pour in the sauce and the beef broth, and bring the mixture to a simmer.
  5. Return the seared beef to the pot. Reduce the heat to low, cover the pot, and let it simmer for 2.5 hours.
  6. Add the carrots and potatoes to the pot, arranging them around the beef. Cover and continue to cook for another 60-90 minutes, or until the beef is fork-tender and the vegetables are cooked through.
  7. Carefully remove the roast and vegetables to a serving platter. Let the roast rest for a few minutes before slicing or shredding.
  8. Serve the pot roast with the vegetables, spooning the sauce from the pot over everything. Garnish with chopped green onions and toasted sesame seeds.

Nutrition

Calories: 580kcalCarbohydrates: 35gProtein: 48gFat: 29gSaturated Fat: 11gCholesterol: 155mgSodium: 1250mgPotassium: 900mgFiber: 5gSugar: 18gVitamin A: 6500IUVitamin C: 25mgCalcium: 90mgIron: 6mg

Notes

For a thicker sauce, remove the roast and vegetables from the pot. Bring the remaining liquid to a boil and let it reduce for 5-10 minutes until it reaches your desired consistency.

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