Korean Style Pot Roast

5 from 3 votes

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 Time20

Cook Time2 30

Total Time2 50

Course: Main Dish

Cuisine: Korean

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

Servings: servings

Calories: 583kcal

Author: MaryAnn Dwyer

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.

Nutrition