Korean Style Pot Roast Recipe – A Savory Twist on a Comfort Classic
Tender, slow-braised beef infused with Korean flavors like soy sauce, gochujang, garlic, and sesame oil. A bold, comforting twist on traditional pot roast.
Ingredients
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3–4 lb beef chuck roast
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1 large onion, sliced
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3 carrots, peeled and cut into chunks
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4 cloves garlic, minced
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1 tbsp fresh ginger, grated
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1/2 cup soy sauce
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2 tbsp gochujang
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2 tbsp brown sugar or grated pear
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1 tbsp sesame oil
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2 cups beef broth or water
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1 cup daikon radish, peeled and chopped (optional)
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1 tbsp cooking oil (for searing)
Instructions
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Optional: Marinate beef overnight with soy sauce, gochujang, sugar, garlic, and ginger.
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Sear beef in oil until browned on all sides. Remove and set aside.
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Sauté onions and carrots until softened. Add garlic and ginger.
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Deglaze with a splash of broth. Stir in soy sauce, gochujang, sugar, sesame oil, and remaining broth.
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Return beef to pot. Bring to a simmer.
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Cover and braise in a 325°F oven for 3–3½ hours until tender.
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Add daikon during the last 45 minutes.
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Rest meat before slicing. Skim fat and reduce sauce if desired.
Notes
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Can be made in a slow cooker or pressure cooker.
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Serve with rice and kimchi.
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Substitute daikon with potatoes or omit.