Can I make Korean Style Pot Roast in a slow cooker?

Yes. Sear the beef and sauté the aromatics first (worth it). Then add everything to the slow cooker and cook on LOW 8–9 hours or HIGH 4–5 hours , until shreddable.

Can I substitute the chuck roast?

You can use brisket or bottom round, but chuck tends to give the most tender, juicy result. Leaner cuts can work—just don’t rush the cook time.

What if I don’t have rice vinegar?

Apple cider vinegar works in a pinch. Use a little less at first, taste, then adjust.

How do I store leftovers?

Pop leftovers into an airtight container and refrigerate for up to 4 days . The flavors deepen overnight, which feels like a gift from your past self.

Absolutely. Freeze the shredded beef with sauce for up to 3 months . Thaw in the fridge overnight and reheat gently on the stove.

Korean Style Pot Roast: 5 Irresistible Cozy Wins

Description

Korean Style Pot Roast is a cozy, sweet-and-spicy twist on classic pot roast. Chuck roast braises low and slow in a gochujang-soy sauce until it’s fork-tender, then gets finished with sesame oil and fresh herbs. Perfect over rice, mashed potatoes, or in lettuce wraps.

Ingredients

Scale

3–4 lb chuck roast
2 tsp kosher salt (or to taste)
1 tsp black pepper
1–2 tbsp oil (avocado, canola, or olive)
1 large onion, chopped
5 cloves garlic, minced
1 tbsp fresh ginger, minced (or 1 tsp ground ginger)
1/2 cup soy sauce (low-sodium preferred)
1/3 cup gochujang
3 tbsp brown sugar (packed)
2 tbsp rice vinegar
2 cups beef broth
3–4 carrots, peeled and cut into chunks
1 tsp sesame oil (for finishing)
2 green onions, sliced (garnish)
Cilantro, chopped (optional garnish)

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Instructions

Preheat oven: Set oven to 325°F.
Sear the beef: Pat chuck roast dry and season with salt and pepper. Heat oil in a Dutch oven over medium-high heat. Sear roast on all sides until deeply browned, 3–4 minutes per side. Remove to a plate.
Sauté aromatics: Reduce heat to medium. Add onion, garlic, and ginger to the pot. Cook 3–4 minutes, stirring, until fragrant and slightly softened.
Build the sauce: Stir in gochujang, soy sauce, brown sugar, and rice vinegar. Pour in beef broth and scrape up browned bits from the bottom.
Braise: Return roast to the pot. Add carrots around it. Cover with a lid and transfer to the oven. Braise 3 to 3.5 hours, until the beef shreds easily with a fork.
Finish & serve: Skim excess fat if desired. Drizzle sesame oil over the sauce. Garnish with green onions and cilantro. Serve over steamed rice, mashed potatoes, or lettuce wraps.

Notes

Spice level: Gochujang brands vary—start with a little less if you’re sensitive to heat.

No Dutch oven? Use an oven-safe pot with a tight lid or a deep roasting pan covered tightly with foil.

Sauce too thick: Add a splash of broth. Too salty: Add more broth or serve with extra rice.

Storage: Refrigerate up to 4 days. Freeze up to 3 months.

Prep Time: 20 minutes
Cook Time: 3 hours 20 minutes
Category: Dinner
Method: Braising / Oven
Cuisine: Korean-Inspired

Nutrition

Serving Size: 1/8 of recipe
Calories: 520 kcal
Sugar: 9 g
Sodium: 980 mg
Fat: 30 g
Saturated Fat: 12 g
Unsaturated Fat: 16 g
Trans Fat: 0.5 g
Carbohydrates: 18 g
Fiber: 2 g
Protein: 44 g
Cholesterol: 145 mg