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Korean Style Pot Roast

Tender, flavorful, and beautifully spiced — this Korean Style Pot Roast is where slow-cooked comfort meets the bold, vibrant edge of Korean cuisine.
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Ingredients Method

Ingredients
  

  • 4 to 5 lbs beef chuck roast cut into 3-inch pieces
  • 1 tbsp kosher salt
  • 1 tbsp vegetable oil
  • 1 sweet onion sliced
  • 6 garlic cloves minced
  • 1 tbsp fresh ginger grated
  • 2 tbsp gochujang Korean chili paste
  • ¼ cup brown sugar
  • ½ cup soy sauce or coconut aminos
  • 2 cups beef broth
  • Cooked rice for serving
  • Fresh cilantro for garnish
  • Kimchi for serving

Method
 

Preheat Oven:
  1. Begin by preheating your oven to 350°F (175°C). This ensures the oven is ready to cook the pot roast evenly.
Brown the Beef:
  1. Season the beef pieces with kosher salt.
  2. Heat the vegetable oil in a large Dutch oven over medium-high heat.
  3. Add the beef pieces in batches, browning all sides for about 10 minutes. This step is crucial for developing a deep, flavorful crust.
  4. Once browned, remove the beef from the pot and set aside.
Cook Aromatics:
  1. In the same pot, reduce the heat to medium.
  2. Add the sliced onions and cook until softened, about 4 minutes.
  3. Stir in the minced garlic and grated ginger, cooking until fragrant, approximately 1 minute. If the mixture begins to brown, add a splash of beef broth to deglaze the pot.
Mix Sauces:
  1. Stir in the gochujang, brown sugar, and
  2. soy sauce until well combined.
  3. Return the browned beef and any accumulated juices to the pot.
  4. Add the remaining beef broth to the pot and bring the mixture to a simmer.
Bake:
  1. Cover the Dutch oven and transfer it to the preheated oven.
  2. Cook for 2 hours or until the beef is tender and easily shredded.
Serve:
  1. Once cooked, shred the beef if desired.
  2. Serve the pot roast with cooked rice, garnish with fresh cilantro, and offer kimchi on the side.