Description
This Korean Style Pot Roast features tender, fall-apart beef simmered in a rich, savory-sweet gochujang sauce with garlic, ginger, soy sauce, and brown sugar. Serve over fluffy rice with fresh cilantro and kimchi for a comforting Korean-inspired dinner. Includes Dutch oven, slow cooker, and Instant Pot cooking methods.
Ingredients
For the Pot Roast
1 (4–5-pound) chuck roast, cut into 3-inch pieces
1 tablespoon kosher salt
1 tablespoon vegetable oil
1 sweet onion, thinly sliced
6 garlic cloves, finely chopped
1 tablespoon fresh ginger, grated
2 tablespoons gochujang paste
¼ cup brown sugar
½ cup low-sodium soy sauce or tamari
2 cups beef stock
For Serving
Cooked white rice
Fresh cilantro, chopped
Kimchi
Instructions
Dutch Oven Method
Preheat oven to 350°F (175°C), with a rack positioned in the lower third.
Pat beef dry and season evenly with kosher salt.
Heat vegetable oil in a large Dutch oven over medium-high heat. Brown beef in batches on all sides, about 10 minutes per batch. Transfer to a plate.
Reduce heat to medium. Add sliced onions and cook for 4 minutes until softened.
Add garlic and ginger. Cook for 1 minute until fragrant. If needed, add ¼ cup beef stock to loosen browned bits.
Stir in gochujang paste, brown sugar, and soy sauce until well combined.
Return beef and collected juices to the Dutch oven. Pour in the remaining beef stock.
Bring to a simmer and cook uncovered for approximately 5 minutes.
Cover and transfer to the oven. Braise for approximately 2 hours or until the beef is fork-tender.
Serve over white rice, garnished with fresh cilantro and kimchi.
Slow Cooker Method
Season and brown beef in a Dutch oven, then transfer to the slow cooker.
Sauté onions for 4 minutes, then add garlic and ginger for another minute.
Transfer the onion mixture to the slow cooker.
Add gochujang, brown sugar, soy sauce, and beef stock. Stir gently.
Cover and cook on HIGH for 6 hours or LOW for 8–9 hours, until fork-tender.
Serve with rice, cilantro, and kimchi.
Instant Pot Method
Select Sauté mode. Add oil and brown seasoned beef in batches, approximately 10–20 minutes total.
Remove beef. Add onions and cook for 4 minutes.
Stir in garlic and ginger, cooking for another minute.
Add gochujang, brown sugar, soy sauce, and beef stock. Scrape the bottom thoroughly.
Return beef to the Instant Pot.
Secure lid and set valve to Sealing.
Pressure cook on HIGH for 60 minutes.
Allow natural pressure release for 15 minutes, then carefully release remaining pressure.
Serve with cooked rice, cilantro, and kimchi.
Notes
Best Beef Cut: Chuck roast is ideal because it becomes exceptionally tender during slow cooking.
Spice Level: Use 1 tablespoon gochujang for milder heat or 3 tablespoons for a spicier dish.
Browning: Sear beef in batches to build rich flavor.
Gluten-Free Option: Use gluten-free tamari, beef stock, and certified gluten-free gochujang.
Storage: Refrigerate leftovers in an airtight container for 3–4 days.
Freezing: Freeze cooked beef with sauce for up to 3 months for best quality.
Reheating: Warm gently on the stovetop with a splash of beef stock until heated through.
Serving Tip: Garnish with cilantro and serve alongside kimchi for a bright, tangy contrast.
Cooking Time: Larger pieces of beef may require additional cooking time to become fork-tender.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Dinner, Main Course
- Method: Braising, Dutch Oven, Slow Cooker, Pressure Cooker
- Cuisine: Korean-Inspired, Asian-Inspired
Nutrition
- Serving Size: 1/8 of recipe (beef and sauce)
- Calories: 610 kcal
- Sugar: 9 g
- Sodium: 1550 mg
- Fat: 38 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 1.5 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 51 g
- Cholesterol: 180 mg