Go Back
Juicy Korean Style Pot Roast

Savory Juicy Korean Style Pot Roast for Comforting Nights

This Juicy Korean Style Pot Roast combines rich umami flavors and comforting aromas, perfect for any busy weeknight or leisurely weekend.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours
Resting Time 10 minutes
Total Time 2 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Korean
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Roast
  • 3 pounds Chuck Roast Can replace with pork shoulder or chicken thighs
  • 2 teaspoons Kosher Salt Essential for flavor
  • 2 tablespoons Vegetable Oil Can also use canola or olive oil
For the Aromatics
  • 1 medium Sweet Onion Can substitute with yellow onion or shallots
  • 4 cloves Garlic Cloves Use fresh for best results
  • 1 tablespoon Grated Fresh Ginger Ground ginger can be a substitute
For the Sauce
  • 4 tablespoons Gochujang Paste Essential for authentic flavor
  • 2 tablespoons Brown Sugar Can use honey or coconut sugar
  • 1/2 cup Low-Sodium Soy Sauce/Tamari Tamari is gluten-free option
  • 2 cups Beef Stock Vegetable stock or chicken broth can be used
For Serving
  • 1/4 cup Fresh Cilantro Optional garnish
  • 1 cup Kimchi Offers tangy contrast
  • 2 cups Jasmine Rice Low-carb option: cauliflower rice
  • 2 cups Steamed Vegetables Use any seasonal veggies

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Start by generously seasoning the chuck roast with kosher salt on all sides. Let it sit for 10 minutes at room temperature to enhance flavor.
  2. Cut the seasoned roast into 3-inch pieces for even cooking.
  3. In a large Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat and brown the meat pieces.
  4. Sauté chopped sweet onion, grated ginger, and minced garlic in the same pot until the onion is translucent.
  5. Stir in the gochujang paste, brown sugar, and low-sodium soy sauce. Cook for an additional 2 minutes.
  6. Pour in the beef stock, bring to a simmer for 3 minutes.
  7. Return the browned meat to the pot and cover. Transfer to a preheated oven at 350°F (175°C) for approximately 2 hours.
  8. After baking, let the roast rest for about 10 minutes before serving.

Notes

For best results, brown the meat well and ensure it is fully submerged in the sauce during cooking.