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Korean Pot Roast – A Flavor-Packed, Comforting Dinner

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This Korean Pot Roast blends slow-braised chuck roast with soy, garlic, sesame, and gochujang for a savory-sweet, tender dish perfect for cozy dinners or gatherings.

Ingredients

Scale

  • 3–4 lb beef chuck roast

  • 1 tbsp neutral oil (canola or vegetable)

  • 1 large onion, sliced

  • 4 garlic cloves, sliced

  • 1 tbsp fresh ginger, sliced

  • 3 tbsp soy sauce (low-sodium)

  • 1.5 tbsp gochujang

  • 1 tbsp brown sugar or grated Asian pear

  • 1 tbsp toasted sesame oil

  • 1.5 cups beef broth or water

  • 2 carrots, cut into chunks

  • 1 daikon radish, cut into chunks (or 3 small potatoes)

  • Salt and pepper, to taste

  • Garnishes: green onions, sesame seeds

Instructions

  1. Pat roast dry, season with salt and pepper.

  2. Heat oil in a Dutch oven; sear beef on all sides. Remove and set aside.

  3. In the same pot, sauté onions until golden. Add garlic and ginger; cook until fragrant.

  4. Stir in soy sauce, gochujang, brown sugar or pear, sesame oil, and broth.

  5. Add carrots and daikon. Return beef to pot.

  6. Cover and simmer on low for 3–3.5 hours (or bake at 300°F).

  7. Remove beef and veggies. Simmer sauce to reduce, if desired.

  8. Slice or shred beef, return to pot, spoon sauce over top.

  9. Garnish and serve.

Notes

For extra heat, add gochugaru. Can be made in a slow cooker or Instant Pot. Freezes well. Serve with rice, lettuce wraps, or mashed potatoes.

Find it online: https://nosweatrecipes.com/korean-pot-roast-a-flavor-packed-comforting-dinner/