Korean Style Pot Roast – Sweet, Savory & Fall-Apart Tender
A Korean-inspired twist on classic pot roast, this dish features tender, slow-braised beef in a bold soy-garlic-ginger sauce with hints of sesame, gochujang, and sweetness — perfect served over rice or in lettuce wraps.
Ingredients
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3–4 lb boneless chuck roast
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Salt & pepper to taste
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2 tbsp oil
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1 large onion, chopped
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6 garlic cloves, minced
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1 tbsp grated fresh ginger
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½ cup soy sauce (low sodium)
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3 tbsp brown sugar
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1 tbsp sesame oil
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1 tbsp rice vinegar or mirin
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1½ cups beef broth
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1–2 tbsp gochujang
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Optional: ½ grated pear or apple
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Optional: sliced carrots, daikon
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Garnish: scallions, sesame seeds
Instructions
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Pat roast dry and season with salt and pepper. Sear in hot oil until browned on all sides. Set aside.
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Sauté onion, garlic, and ginger until fragrant. Stir in grated pear (optional).
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Add soy sauce, brown sugar, sesame oil, vinegar, broth, and gochujang. Simmer.
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Return roast to pot. Add vegetables if using. Cover and braise at 325°F for 3–3½ hours until fork tender.
Notes
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Serve over rice or in lettuce wraps.
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Adjust heat with more or less gochujang.
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Freeze leftovers for up to 3 months.