Description
A tender and savory pot roast infused with Korean flavors like soy sauce, garlic, ginger, and gochujang, ready in under 3 hours without all-day slow cooking.
Ingredients
Scale
- 3–4 pounds chuck roast
- ½ cup low-sodium soy sauce
- 3 tablespoons brown sugar
- 2 tablespoons gochujang (Korean chili paste)
- 6 cloves garlic, minced (about 3 tablespoons)
- 2 tablespoons fresh ginger, minced (about 30 g)
- 2 tablespoons rice wine vinegar
- 1 tablespoon sesame oil
- 2 cups low-sodium beef broth
- 3–4 stalks green onions, sliced
- 3 medium carrots, cut into chunks (about 300 g)
- 3 medium potatoes, quartered (Yukon gold or russet, about 400 g)
Instructions
- Prep your ingredients by peeling and chopping carrots and potatoes into large chunks. Mince garlic and ginger finely. Slice green onions and set aside for garnish. Measure out soy sauce, brown sugar, gochujang, and rice wine vinegar.
- Heat 1 tablespoon sesame oil in a large Dutch oven over medium-high heat until shimmering. Pat the chuck roast dry and brown on all sides, about 3-4 minutes per side. Remove and set aside.
- Lower heat to medium. Add another teaspoon sesame oil if needed. Sauté minced garlic and ginger until fragrant, about 1-2 minutes. Add gochujang and stir for 30 seconds to bloom flavors.
- Pour in soy sauce, brown sugar, rice wine vinegar, and beef broth. Stir well, scraping browned bits from the pot. Return the roast to the pot and nestle it into the sauce. Add carrots and potatoes around the roast.
- Bring liquid to a gentle simmer, cover with a tight-fitting lid, and lower heat to maintain a very gentle simmer. Cook for 2 to 2.5 hours, turning the roast once halfway through if possible, until meat is fork-tender but still holds shape.
- Remove roast and vegetables to a serving platter. If sauce is too thin, simmer uncovered for a few minutes to thicken. Adjust seasoning if needed. Pour sauce over roast and veggies, and garnish with sliced green onions.
- Serve with steamed rice, mashed potatoes, or your preferred sides and enjoy.
Notes
Brown the meat well for flavor and moisture retention. Use fresh garlic and ginger for vibrant sauce. Keep simmering low and slow to avoid tough meat or burnt sauce. Save leftover sauce for rice bowls or stir-fry. The dish tastes better the next day as flavors meld. For a slow cooker version, brown meat and sauté aromatics first, then cook on low for 6-8 hours.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 450
- Sodium: 650
- Fat: 22
- Saturated Fat: 8
- Carbohydrates: 18
- Fiber: 3
- Protein: 38
Keywords: Korean pot roast, Korean style beef, pot roast recipe, gochujang pot roast, savory pot roast, easy pot roast, Korean flavors, comfort food