Description
This Korean Style Pot Roast recipe features a tender, flavorful chuck roast slow-cooked with a savory and slightly spicy sauce made from soy sauce, gochujang, sesame oil, garlic, ginger, and sweetened with honey and grated Korean pear. Paired with hearty vegetables like carrots, potatoes, onion, and optional Korean radish, this dish delivers a comforting meal with rich Korean flavors, perfect for family dinners or special occasions.
Ingredients
Scale
Beef:
- 3–4 lbs Chuck roast, ideal for slow cooking due to its marbling
- Salt and black pepper, for seasoning before searing
Sauce:
- ½ cup soy sauce
- 2 tbsp gochujang (Korean chili paste)
- 3 tbsp sesame oil
- 3 cloves garlic, minced
- 1-inch piece of 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
Instructions
- Season and Sear the Beef: Pat the chuck roast dry and season generously with salt and black pepper on all sides. Heat a large skillet or pan over medium-high heat. Add a small amount of oil and sear the beef for 3-4 minutes per side until a deep brown crust forms. This step locks in flavors and juices.
- Prepare the Sauce: In a bowl, combine soy sauce, gochujang, sesame oil, minced garlic, grated ginger, honey or brown sugar, grated Korean pear or apple, and rice vinegar. Mix well to create a harmonious sauce that’s sweet, savory, and spicy.
- Slow Cook the Roast: Place the seared chuck roast into a slow cooker or a heavy pot suitable for slow cooking. Pour the prepared sauce over the meat ensuring it’s evenly coated. Add the peeled and chunked carrots, quartered potatoes, sliced onion, and optional Korean radish around the meat.
- Cook Until Tender: Cover and cook on low heat for 6-8 hours, or on high for 3-4 hours, until the beef is fork-tender and the vegetables are cooked through absorbing the flavorful sauce.
- Serve and Garnish: Once cooked, transfer the pot roast and vegetables to a serving platter. Spoon some of the braising liquid over the top. Garnish with sliced green onions and a sprinkle of sesame seeds for a fresh and nutty finish.
Notes
- Be sure to sear the beef well for rich flavor development.
- If Korean pear is unavailable, a sweet apple or Asian pear can be substituted.
- Adjust gochujang quantity to suit your preferred spice level.
- The dish can be made in an oven-safe pot by braising at 325°F for 3-4 hours instead of using a slow cooker.
- Leftovers taste great reheated and the flavors deepen after a day.
Keywords: Korean pot roast, slow cooked beef, gochujang pot roast, Korean beef recipe, slow cooker recipes