Why You’ll Love Korean Style Pot Roast Recipe

This pot roast combines familiar comfort food with bold Korean‑inspired flavors. The slow cooking makes the beef incredibly tender, and the sauce delivers a rich umami punch with just the right balance of sweet, salty, and spicy notes. It’s ideal for weeknight dinners or a cozy weekend meal that feels special with minimal effort.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Beef:
• Chuck roast (3–4 lbs), ideal for slow cooking due to its marbling
• Salt and black pepper for seasoning

For the Sauce:
• ½ cup soy sauce
• 2 tbsp gochujang (Korean chili paste)
• 3 tbsp sesame oil
• 3 cloves garlic, minced
• 1‑inch ginger, grated
• 2 tbsp honey or brown sugar
• ½ cup Korean pear or apple, grated
• 1 tbsp rice vinegar

Vegetables:
• 3 carrots, peeled and cut into chunks
• 2 potatoes, peeled and quartered
• 1 onion, sliced
• Optional: 1 Korean radish, sliced

Garnish:
• Sliced green onions
• Sesame seeds

Directions

Prepare the Beef: Pat the chuck roast dry and season all over with salt and pepper. In a large skillet, heat a bit of sesame oil over medium‑high heat and sear the beef until browned on all sides to lock in flavor.
Make the Sauce: In a bowl, whisk together soy sauce, gochujang, sesame oil, garlic, ginger, honey (or brown sugar), grated pear (or apple), and rice vinegar until smooth.
Assemble and Cook: Place the seared beef in a slow cooker, Dutch oven, or heavy pot. Pour the sauce over the meat, coating it well. Arrange the onions, carrots, potatoes, and radish (if using) around the roast.
• Slow Cooker: Cook on low for about 8 hours or on high for 4–5 hours.
• Stovetop: Simmer on low heat, covered, for about 3–4 hours, checking occasionally to ensure it doesn’t dry out.
Serve: Transfer the roast to a platter and arrange the vegetables around it. Spoon the sauce over the top and garnish with sliced green onions and sesame seeds.

Servings and timing

• Servings: About 6 servings
• Prep time: ~15 minutes
• Cook time: ~4 hours (slow cooker)
• Total time: ~4 hrs 15 mins

Variations

• Spicy Kick: Add Korean red pepper flakes or double the gochujang for more heat.
• Low-Carb: Skip the potatoes and carrots and serve with cauliflower rice.
• Gluten-Free: Use tamari or coconut aminos in place of soy sauce.
• Sweet Touch: Use brown sugar instead of honey for a richer sweetness.
• Vegetable Swap: Try sweet potatoes, parsnips, or mushrooms for a different flavor profile.
• Gravy Option: Thicken the sauce after cooking with a cornstarch slurry for a richer consistency.
• Oven-Baked: Roast covered in a 325°F oven for 3–4 hours instead of slow cooking.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat gently on the stove or in the microwave, adding a splash of water or broth if the sauce has thickened.
• Leftover Ideas: Use the shredded beef for tacos, rice bowls, or sandwiches.

FAQs

What cut of beef is best for this pot roast?

Chuck roast is recommended because its marbling ensures tender, juicy results after slow cooking, but you can also use brisket or round roast.

Can I make this recipe spicier?

Yes, increasing the gochujang or adding a bit of Korean red pepper flakes will boost the heat level.

Is Korean pear necessary in the sauce?

It adds sweetness and depth, but you can substitute a grated apple if Korean pear isn’t available.

Can I use a pressure cooker or Instant Pot?

Yes, you can sear the beef with the sauté function, add the sauce and vegetables, and pressure cook for about 60 minutes with a natural release.

What should I serve with this pot roast?

Steamed rice is a classic pairing, but mashed potatoes or a simple green salad also work well.

How long can leftovers be frozen?

Leftovers can be frozen in an airtight container for up to 3 months. Thaw in the refrigerator before reheating.

Can I skip searing the beef?

Searing adds flavor but isn’t required. If you’re short on time, you can skip that step and still get a good result.

Should I cook the vegetables with the roast?

Yes, adding them with the meat allows the juices to infuse the vegetables, but you can add them later if you prefer firmer veggies.

What if I don’t have gochujang?

You can try a mix of mild chili paste and a touch of sweetener, though the flavor won’t be quite the same.

Can I make this ahead of time?

Yes, this dish often tastes even better the next day after the flavors have melded. Store in the fridge and reheat before serving.

Conclusion

This Korean Style Pot Roast brings a delicious fusion of comforting slow‑cooked beef and vibrant Korean flavors to your table. With simple prep and long, gentle cooking, it delivers tender meat and rich sauce that’s perfect for family dinners or special occasions. Whether served with rice or mashed potatoes, this recipe is sure to become a favorite.