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- 3-4 lbs chuck roast - 1/4 cup soy sauce - 1/4 cup gochujang - 2 tablespoons sesame oil - 2 tablespoons brown sugar The chuck roast is the star of this dish. It’s tender and full of flavor. Soy sauce adds depth, while gochujang brings heat. Sesame oil gives a nutty note, and brown sugar balances everything with sweetness. - 1 tablespoon minced ginger - 4 cloves garlic, finely minced - 1 large onion, thinly sliced - 2 carrots, chopped into bite-sized pieces - 2 cups beef broth Ginger and garlic add warmth and spice. The onion brings sweetness as it cooks. Carrots add color and texture, while beef broth provides a rich base for the sauce. - 1 tablespoon cornstarch for thickening - Sliced green onions and sesame seeds for garnishing Cornstarch helps thicken the sauce if you want it richer. Green onions and sesame seeds are great for garnishing. They add a fresh look and a bit of crunch. {{ingredient_image_2}} - Preheat the oven: Start by preheating your oven to 350°F (175°C). This heat helps slow-roast the beef well. - Combine marinade ingredients: In a large bowl, mix soy sauce, gochujang, sesame oil, brown sugar, minced ginger, and garlic. Whisk until smooth. - Rub marinade on the roast: Generously rub the marinade all over the chuck roast. Make sure it coats every side. - Let it marinate: Allow the roast to marinate at room temperature for at least 30 minutes. For more flavor, marinate overnight in the fridge. - Sear the roast: Heat sesame oil in a large Dutch oven over medium-high heat. Sear the roast for 3-4 minutes on each side. This browning seals in juices. - Sauté the vegetables: Remove the roast and set it aside. In the same pot, add sliced onions. Sauté for about 3 minutes until they soften. - Combine and roast in the oven: Add chopped carrots and beef broth to the pot. Return the roast to the pot, nestling it among the veggies. Cover the pot and place it in the oven. Roast for 3-4 hours until fork-tender. - Thicken the sauce if desired: If you like a thicker sauce, mix cornstarch with cold water to make a slurry. Heat the pot juices and stir in the slurry until it thickens. - Slice and serve: After resting the roast for 15 minutes, slice it against the grain into thick pieces. Serve with the rich sauce drizzled on top. Enjoy! For the best taste, marinate the roast for at least 30 minutes. If you can, let it sit overnight in the refrigerator. This lets the flavors seep deep into the meat. If you are in a rush, room temperature marinating works too but will not be as rich. Searing is a crucial step. It locks in juices and adds a deep flavor. Heat a Dutch oven over medium-high heat. Use sesame oil to coat the bottom. Sear each side of the roast for about 3-4 minutes. This creates a nice crust that enhances the dish. Korean pot roast pairs well with rice or hearty noodles. Serve the roast over a bed of fluffy rice for a comforting meal. Add a sprinkle of sliced green onions and sesame seeds on top. This not only boosts flavor but also makes the dish look beautiful. Pro Tips Marination Matters: Allow the chuck roast to marinate overnight for the best flavor infusion. The longer it sits, the more the flavors will penetrate the meat. Perfect Searing: Ensure your Dutch oven is adequately heated before adding the roast. A good sear locks in juices and enhances the overall flavor profile. Check for Tenderness: Use a fork to test the roast's tenderness towards the end of the cooking time. It should easily shred apart when done, indicating it's perfectly cooked. Enhance the Sauce: For an extra layer of flavor, consider adding a splash of rice vinegar or a touch of honey to the sauce after thickening for balance. {{image_4}} You can easily change the heat and sweetness of your Korean pot roast. If you like it spicy, add more gochujang. This Korean chili paste brings a nice kick. Start with one extra tablespoon and taste. If you want it sweeter, add more brown sugar. Adjust it by one or two tablespoons to your liking. Balancing these flavors makes the dish your own. You can cook this pot roast in different ways. A slow cooker works great for a hands-off meal. Just follow the same steps for marinating and searing. Then, place everything in the slow cooker. Set it on low for 8 hours or high for 4 hours. An Instant Pot is another option. After searing the meat, add the vegetables and broth. Lock the lid and cook on high pressure for about 60 minutes. Both methods still give you a tender, flavorful roast. Feel free to swap ingredients to fit your diet. For a gluten-free option, use tamari instead of soy sauce. You can also replace the chuck roast with brisket or pork shoulder. If you have veggie lovers, add mushrooms or bell peppers. They add great flavor and color. Adjust the cooking time as needed. This allows you to enjoy this dish no matter your dietary needs. To keep your Korean pot roast fresh, cool it quickly. You can let it sit at room temperature for about 30 minutes. After that, transfer it to the fridge. Use airtight containers to store the leftovers. This helps keep the flavors strong. If you have a lot, divide it into smaller portions. This makes it easy to reheat later. When it's time to enjoy your leftovers, the best way to reheat is in the oven. Preheat your oven to 300°F (150°C). Place the pot roast in a baking dish and cover it with foil. This keeps the meat moist. Heat for about 20-30 minutes. You can also reheat in the microwave. Use a microwave-safe dish and cover it. Heat in intervals of 1 minute, stirring in between. This helps maintain flavor and texture. You can freeze your Korean pot roast for later use. Let the roast cool completely before freezing. Wrap it tightly in plastic wrap and then in foil. This helps prevent freezer burn. Label it with the date. To thaw, place it in the fridge overnight. You can also use the microwave for quicker thawing. Just be careful not to cook it while thawing. Can I use a different cut of meat? Yes, you can choose other cuts. Brisket or round can work well too. Just remember, tougher cuts give better flavor after slow cooking. They also become tender and juicy. How do I know when the roast is done? The roast is done when it is fork-tender. You should be able to shred it easily with a fork. It usually takes about 3-4 hours in the oven at 350°F. Use a meat thermometer if you're unsure; it should reach 195°F to 205°F for best results. What if I don’t have gochujang? If you don’t have gochujang, you can use a mix of miso and chili paste. This gives a similar heat and depth. Another option is to mix red pepper flakes with a bit of honey. It won't be exactly the same, but it will still add great flavor. What if I have a smaller or larger roast? If your roast is smaller, reduce cooking time by about 30 minutes. For larger roasts, increase cooking time by about 30 minutes to an hour. Always check tenderness to know when it's ready. Cooking times can differ based on your oven and meat size. In this article, we covered the key ingredients for Korean pot roast, like chuck roast and gochujang. I shared step-by-step instructions, including marinating and searing techniques. We discussed tips for flavor, serving suggestions, and variations to suit your taste. Korean pot roast is flexible and fun to make. With practice, you can adjust it to your liking. Enjoy the cooking journey and make it your own!

Korean BBQ Beef Pot Roast

A flavorful and tender pot roast marinated in Korean spices, slow-cooked with vegetables.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours
Course Main Course
Cuisine Korean
Servings 6
Calories 400 kcal

Ingredients
  

  • 3 lbs chuck roast
  • 0.25 cup soy sauce
  • 0.25 cup gochujang (Korean chili paste)
  • 2 tablespoons sesame oil
  • 2 tablespoons brown sugar
  • 1 tablespoon minced ginger
  • 4 cloves garlic, finely minced
  • 1 large onion, thinly sliced
  • 2 carrots chopped into bite-sized pieces
  • 2 cups beef broth
  • 1 tablespoon cornstarch (optional, for thickening)
  • none sliced green onions for garnishing
  • none sesame seeds for garnishing

Instructions
 

  • Preheat the Oven: Begin by preheating your oven to 350°F (175°C) to get it ready for slow-roasting the beef.
  • Make the Marinade: In a large mixing bowl, whisk together the soy sauce, gochujang, sesame oil, brown sugar, minced ginger, and garlic until the mixture is smooth and well combined.
  • Marinate the Roast: Generously rub the marinade all over the chuck roast, ensuring it is evenly coated. Let it marinate at room temperature for at least 30 minutes, or preferably up to overnight in the refrigerator to enhance the flavors.
  • Sear the Meat: In a large Dutch oven, pour in a drizzle of sesame oil and heat it over medium-high heat. Once the oil is hot, carefully sear the roast on all sides until it achieves a deep brown color, taking about 3-4 minutes per side.
  • Sauté the Vegetables: After browning the roast, remove it from the pot and set it aside on a plate. In the same pot, add the sliced onions and sauté for about 3 minutes until they start to soften.
  • Combine Ingredients: Add the chopped carrots and beef broth to the pot, stirring thoroughly to combine. Return the seared roast back to the pot, nestling it amongst the vegetables.
  • Roast in the Oven: Cover the pot with a lid and transfer it to the preheated oven. Let it roast for approximately 3-4 hours, or until the meat is fork-tender and easily shreds.
  • Thicken the Sauce: If you prefer a thicker sauce, carefully remove the pot from the oven after roasting. Allow the roast to rest for about 15 minutes. In a small bowl, mix cornstarch with a splash of cold water to create a slurry. On the stovetop, heat the pot juices over medium heat and stir in the slurry until the sauce thickens to your desired consistency.
  • Slice and Serve: After the roast has rested, slice it against the grain into thick pieces. Serve the sliced beef drizzled with the rich, thickened sauce for maximum flavor exposure.

Notes

Serve over rice or noodles and garnish with green onions and sesame seeds.
Keyword beef, Korean BBQ, pot roast, slow-cooked