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Korean Style Pot Roast - Tasty

Korean Style Pot Roast

This Korean Style Pot Roast features a tender chuck roast in a zesty sauce made with soy sauce, gochujang, garlic chili sauce, and fresh ginger. It's a flavorful and satisfying meal.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Resting Time 10 minutes
Total Time 2 hours 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Korean
Ingredients Equipment Method Notes

Ingredients
  

For the Sauce
  • 1 cup low-sodium beef broth
  • 3/4 cup low-sodium soy sauce
  • 3 tbsp garlic chili sauce
  • 3 tbsp gochujang
  • 1 tbsp sesame oil
  • 1 tbsp rice wine vinegar
  • 1/4 cup light brown sugar firmly packed
For the Pot Roast
  • 2 tbsp vegetable oil
  • 3-3.5 lb boneless beef chuck roast
  • salt to taste
  • pepper to taste
  • 1 cup yellow onion finely chopped
  • 1 tbsp grated fresh ginger
  • 4-6 clove garlic finely chopped
For Thickening
  • 2 tbsp cornstarch whisked with 1/4 cup water

Equipment

  • Dutch oven
  • Measuring cup
  • Bowl

Method
 

  1. Preheat your oven to 300 degrees F (150 degrees C).
  2. In a large bowl, whisk together the beef broth, soy sauce, garlic chili sauce, gochujang, sesame oil, rice wine vinegar, and brown sugar until combined. Set aside.
  3. Pat the chuck roast dry and season generously with salt and pepper. Heat the vegetable oil in a large Dutch oven over medium-high heat. Brown the roast on all sides. Remove the roast from the Dutch oven and place it on a plate. Add the chopped onion to the Dutch oven and cook for 3-5 minutes. Add the ginger and garlic and cook for 1 minute more.
  4. Pour the prepared sauce into the Dutch oven and cook for 4-5 minutes. Return the browned roast to the Dutch oven. Cover the Dutch oven and cook in the preheated oven for about 2 1/2 hours, or until the meat is very tender and shreds easily.
  5. Before shredding the meat, whisk together the cornstarch and water in a small bowl until smooth. Stir this mixture into the sauce in the Dutch oven to thicken it slightly. Shred the meat directly in the sauce.

Notes

Serve the Korean Style Pot Roast with steamed white rice or mashed potatoes. You can also top with sesame seeds if desired.

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