Korean Style Pot Roast

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’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.

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 then add your roast.

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.

Korean Style Pot Roast

Author: MaryAnn Dwyer

Servings: 6 servings

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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!

Prep Time 20 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 2 hours hrs 50 minutes mins

Ingredients  

• 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
• 2 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
• 4-6 cloves garlic, finely chopped
• 2 Tbsp. cornstarch, whisked with 1/4 cup water

Instructions 

• Preheat oven to 300 degrees.
• 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. In a large Dutch oven, heat the oil over medium-high heat. Brown the meat on all sides. Remove the meat from the pan to a plate. Set aside. 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.

Notes

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.

Keyword: beef, Comfort Food, garlic chili sauce, gochujang, pot roast

Cuisine: Korean

Course: Main Dish