This Korean Style Pot Roast has over-the-top flavor! Tender chuck roast swimming in a zesty sauce made with soy sauce, gochujang, garlic chili sauce and fresh ginger make for a meal that will awaken your taste buds and satisfy your spicy side!
I’m on a spicy foods kick lately folks. My Stir-Fried Gochujang Chicken from last week is sooo good and today’s Korean Style Pot Roast…even better!
Why You’ll Love this Recipe
If you are a fan of Korean food flavors this recipe is just the ticket.
This pot roast takes minutes to prepare and then it’s cooked low and slow, so that means a succulent, tender piece of beef every time.
I’ll let you folks in on how I learned how to pick the best chuck roast for this recipe.
I attended the ShopRite Grilling Getaway in Ohio with Certified Angus Beef this past April and learned all about the different cuts of beef Certified Angus Beef has to offer, what it takes to earn the label Certified Angus Beef and the dedication of the farmers who help bring the best beef to our tables.
Certified Angus Beef is known for its exceptional quality, so that’s what I like to feed my family and ShopRite carries a wide selection which is cut in house by their butchers.
When you’re looking for the best meat for your family, look for the Certified Angus Beef label. You’ll notice a generous amount of marbling and this is what Certified Angus Beef is all about. The more marbling the more robust the flavor.
Ingredients You’ll Need
- boneless beef chuck roast
- salt and pepper
- vegetable oil
- yellow onion
- ginger
- low-sodium beef broth
- low-sodium soy sauce
- garlic chili sauce
- sesame oil
- gochujang
- rice wine vinegar
- light brown sugar
- cornstarch
This recipe couldn’t be easier too. A few quick and easy steps because you place your roast in the oven to quick and then it’s roughly 2 1/2 hours of bake time until dinner.
Step-By-Step Instructions
The first step is to whisk together your beef broth, soy sauce, garlic chili sauce, sesame oil, gochujang, rice wine vinegar and light brown sugar in a large measuring cup or bowl until well combined. Set aside.
The second step is pat your roast dry and then season will salt and pepper. I like to season mine generously. Once it’s seasoned, you’ll add your oil to your large Dutch oven and in it goes.
Next up you will want to sear your roast on both sides until nicely browned. You’ll remove the roast to a plate and then add your onions and cook for 3-5 minutes before adding your ginger and garlic and continue to cook for 1 minute.
At this point you will pour in your sauce and cook for about 4-5 minutes before adding your roast back to the Dutch oven. Then you’ll cover the Dutch oven and cook for roughly 2 1/2 hours or until the meat is super tender and shreds easily.
Before I shred the meat I like to whisk two tablespoons of cornstarch with a 1/4 cup of water and stir it into the sauce to make it a smidge thicker.
Gochujang and the garlic chili sauce bring the heat, so if you like things less spicy you can adjust to your spice level. I’ve added the brown sugar to balance out heat.
This pot roast is delicious served with steamed white rice or mashed potatoes. It’s a hearty comfort food meal that has so much flavor!
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Korean Style Pot Roast
You will need a 3-3 1/2 pound chuck roast for this recipe.
As mentioned above, if you like things less spicy just use less gochujang and chili garlic sauce.
I whisk together 2 tablespoons of cornstarch with 1/4 cup water and add to the sauce when the meat is done cooking to thicken up the sauce.
I like to serve my pot roast with steamed white rice or mashed potatoes topped with some of the sauce.
More Delicious Comfort Food Recipes to Enjoy
Korean Style Pot Roast
Print Recipe Pin RecipeIngredients
- 1 cup low-sodium beef broth
- 3/4 cup low-sodium soy sauce
- 3 Tbsp. garlic chili sauce
- 3 Tbsp. gochujang
- 1 Tbsp. sesame oil
- 1 Tbsp. rice wine vinegar
- 1/4 cup light brown sugar, firmly packed
- 1 Tbsp. vegetable oil
- 3-3 1/2 lb. boneless beef chuck roast
- salt and pepper
- 1 cup yellow onion, finely chopped
- 1 Tbsp. grated fresh ginger
- 2 Tbsp. cornstarch, whisked with 1/4 cup water
Instructions
- Whisk together your beef broth, soy sauce, garlic chili sauce, gochujang, sesame oil, rice wine vinegar and light brown sugar in a large measuring cup or bowl until well combined. Set aside.
- Pat your roast dry and then season will salt and pepper. I like to season mine generously. Sear your roast on both sides until nicely browned. You'll remove the roast to a plate and then add your onions and cook for 3-5 minutes before adding your ginger and garlic and continue to cook for 1 minute.
- Pour in your sauce and cook for about 4-5 minutes before adding your roast back to the Dutch oven. Then you'll cover the Dutch oven and cook for roughly 2 1/2 hours or until the meat is super tender and shreds easily.
- Before I shred the meat I like to whisk two tablespoons of cornstarch with a 1/4 cup of water and stir it into the sauce to make it a smidge thicker. I like to serve with steamed white rice or mashed potatoes. I also sometimes top with sesame seeds.
Would brisket do as a replacement for chuck roast?
I made this recipe with a chuck roast Bill. I usually smoke my brisket, but brisket and chuck roast can be used interchangeably when they’re slow cooked. Let me know if you give it a try! You’re going to love the sauce!