Korean Style Pot Roast (Print Version)

Tender beef chuck roast slow-cooked in Korean-style savory-sweet sauce with gochujang, garlic, ginger, and vegetables.

# What You'll Need:

→ Beef

01 - 1 beef chuck roast (3–3.5 lb), trimmed of excess fat
02 - 1 tsp kosher salt
03 - ½ tsp black pepper

→ Sauce

04 - ½ cup low-sodium soy sauce
05 - ½ cup beef broth
06 - ¼ cup brown sugar, packed
07 - 2 tbsp rice vinegar
08 - 2 tbsp gochujang (Korean chili paste)
09 - 2 tbsp sesame oil
10 - 1 tbsp honey
11 - 2 tbsp fresh ginger, finely grated
12 - 6 cloves garlic, minced

→ Vegetables

13 - 1 large yellow onion, sliced into thick rounds
14 - 3 medium carrots, peeled and cut into 2-inch chunks
15 - 2 cups daikon radish, peeled and cut into 2-inch chunks
16 - 3 scallions, cut into 2-inch pieces

→ Garnish

17 - 1 tbsp toasted sesame seeds
18 - 2 scallions, thinly sliced diagonally

# How to Make It:

01 - Preheat oven to 325°F. Pat the beef roast thoroughly dry with paper towels and season generously on all sides with kosher salt and black pepper.
02 - Heat 1 tablespoon sesame oil in a large Dutch oven over medium-high heat until shimmering. Sear the roast on all sides until deep golden brown, approximately 3–4 minutes per side. Transfer the seared meat to a plate and set aside.
03 - Add the sliced onions to the same pot and sauté for 2–3 minutes until slightly softened and fragrant, scraping up any browned bits from the bottom.
04 - In a medium bowl, whisk together soy sauce, beef broth, brown sugar, rice vinegar, gochujang, remaining sesame oil, honey, grated ginger, and minced garlic until the sugar dissolves and the mixture is well combined.
05 - Return the beef to the pot. Arrange carrots, daikon radish, and scallion pieces around the meat. Pour the sauce mixture evenly over the roast and vegetables.
06 - Bring the liquid to a simmer over medium-high heat. Cover tightly with the lid and transfer to the preheated oven. Braise for 3 hours, or until the beef is fork-tender and easily shreds apart.
07 - Remove the roast and vegetables to a serving platter, tent loosely with foil to keep warm. Skim excess fat from the cooking liquid. If desired, simmer the sauce on the stove over medium heat until reduced and thickened to your preferred consistency.
08 - Slice or shred the beef against the grain. Arrange the meat on plates with vegetables and spoon the reduced sauce generously over the top. Garnish with toasted sesame seeds and thinly sliced scallions.

# Expert Advice:

01 -
  • The sauce creates this incredible sticky glaze that youll want to eat with a spoon
  • Its basically set it and forget it cooking with restaurant-quality results
  • The leftovers somehow taste even better the next day, if that's possible
02 -
  • Pat the meat absolutely dry before searing, or it will steam instead of getting that beautiful crust
  • Let the Dutch oven come to a simmer on the stove before putting it in the oven, or the timing will be off
  • The sauce might taste too salty before cooking, but the vegetables and meat will balance it out perfectly
03 -
  • Trim some of the exterior fat but leave enough to keep the meat moist during those three hours
  • If the sauce looks too thin after cooking, simmer it on the stove while the meat rests

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