Korean Pot Roast
This Korean pot roast is one of those meals that feels like it took all day — but really just needs a little patience and a good chuck roast. It’s deeply savory, slightly sweet, and full of that slow-braised comfort that makes your kitchen smell incredible.
I cut my chuck roast into large, three-inch pieces before cooking. Not only does this help it cook more evenly, but it also means more surface area for browning — and more flavor in the end. A generous seasoning of salt and pepper, a good sear in olive oil, and you’re already halfway there.
The sauce is where the magic happens. Gochujang brings warmth and depth, soy sauce adds saltiness, brown sugar balances everything out, and beef broth keeps it rich without being heavy. And if you ever find yourself without gochujang (it happens — I’ve been there), a quick mix of sambal and miso paste works surprisingly well in a pinch.
As the roast slowly braises, the onions melt down, the garlic softens, and the beef becomes fork-tender. I love serving this over steamed rice with plenty of that glossy sauce spooned over the top. Leftovers are even better the next day, making this a great make-ahead dinner for busy weeks.
This is the kind of recipe you make once — and then keep coming back to.
Kitchen Tip:
A heavy-bottom Dutch oven is key for even browning and slow braising — this is the one I use and love.
Oh, and as always, here’s a link to the bowl-plates everyone loves!
Korean Pot Roast
Equipment
- 1 Dutch Oven
Ingredients
- 3 lb chuck roast cut into 6 pieces (about 3 inches each)
- salt and pepper to taste
- 2 tbsp olive oil
- 1 sweet onion roughly chopped
- 5 cloves garlic smashed
- 1/2 tsp ground ginger
- 3 tbsp gochujang
- 1/2 cup soy sauce low sodium
- 1/4 cup brown sugar
- 1 ½ cup beef broth
Instructions
- Preheat oven to 325°F.
- Pat beef dry and season generously with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear beef in batches, avoiding overcrowding, until deeply browned on all sides. Remove and set aside.
- Lower heat to medium. Add onion and cook 3–4 minutes until slightly softened.
- Add garlic and ground ginger; cook 30 seconds until fragrant.
- Stir in gochujang, soy sauce, brown sugar, and beef broth, scraping up any browned bits.
- Return beef to the pot, ensuring it’s mostly submerged.
- Cover and transfer to the oven. Braise for 3 hours.
- Beef should be fork-tender. Serve over rice with extra sauce.
Notes
- Cutting the roast: Cutting the chuck roast into large 3-inch pieces helps it brown better and cook more evenly.
- Don’t overcrowd the pan: Sear the beef in batches if needed to get a deep brown crust — that flavor carries through the whole dish.
- Gochujang substitute: If you’re in a pinch, swap the gochujang for 2 tbsp sambal + 1 tsp miso paste. It won’t be identical, but it works surprisingly well.
- Make it spicier: Add an extra tablespoon of gochujang or a pinch of gochugaru if you want more heat.
- Storage: Leftovers keep well in an airtight container in the fridge for up to 4 days and taste even better the next day.
- Serving idea: Serve over steamed rice and spoon plenty of sauce on top.