Description
If you love tender, flavorful pot roast with a twist, this Korean Style Pot Roast recipe will delight your taste buds. Infused with rich, savory flavors from gochujang paste, garlic, ginger, and soy sauce, this dish is a perfect fusion of comfort food and Korean-inspired cuisine. Whether you cook it in the oven, slow cooker, or Instant Pot, this recipe guarantees a melt-in-your-mouth experience. Serve it with rice, kimchi, and fresh cilantro for an unforgettable meal that’s perfect for family gatherings or a cozy dinner at home.
Ingredients
- 1 (4 to 5-pound) chuck roast, cut into 3-inch pieces
- 1 tablespoon kosher salt
- 1 tablespoon vegetable oil
- 1 sweet onion, thinly sliced
- 6 garlic cloves, finely chopped
- 1 tablespoon grated fresh ginger
- 2 tablespoons gochujang paste
- ¼ cup brown sugar
- ½ cup low-sodium soy sauce or tamari
- 2 cups beef stock
- Cooked rice, for serving
- Fresh cilantro, for serving
- Kimchi, for serving
Instructions
Preheat the Oven
Preheat the oven to 350°F (175°C) with a rack in the lower third.
Sear the Beef
Pat the beef dry and season it all over with kosher salt. Heat vegetable oil in a large Dutch oven over medium-high heat. Once the oil is hot and glistening, work in batches to sear the beef until browned on all sides, about 10 minutes. Transfer the beef to a plate.
Cook the Aromatics
Reduce the heat to medium and add the sliced onion to the Dutch oven. Stir occasionally until the onion softens, about 4 minutes. Add the minced garlic and grated ginger, cooking for another minute until fragrant. If the aromatics start to brown too quickly, deglaze the pot with ¼ cup of beef stock, scraping up any browned bits.
Add the Flavorful Sauce
Stir in the gochujang paste, brown sugar, and soy sauce until everything is well combined. Return the seared beef to the pot along with any juices that have accumulated on the plate. Add the remaining beef stock and bring the mixture to a simmer, allowing it to cook for 5 minutes.
Braise the Meat
Cover the Dutch oven with a lid and transfer it to the oven. Let the pot roast cook for about 2 hours, or until the meat is tender and shreds easily with a fork.
Serve
Serve the Korean-style pot roast family-style with a side of cooked rice, fresh cilantro, and kimchi for an authentic and delicious meal.
Slow Cooker Instructions
For slow cooker preparation, follow the same initial steps to sear the beef and cook the aromatics. Once the meat is browned and the aromatics are ready, transfer them to a slow cooker. Stir in the gochujang, brown sugar, soy sauce, and beef stock. Cover and cook on HIGH for 6 hours or LOW for 8-9 hours, until the beef is fork-tender. Serve as directed.
Instant Pot Instructions
To make this recipe in an Instant Pot, follow the same initial steps for searing the beef and cooking the aromatics. Add the gochujang, brown sugar, soy sauce, and beef stock to the pot. Return the beef and juices to the Instant Pot, then lock the lid and cook on Pressure Cook mode for 1 hour. Let the pressure release naturally for 15 minutes before quick releasing any remaining pressure.
Notes
Serving Tips
- Rice and Kimchi: Serve the pot roast over a bed of steamed rice to absorb the flavorful sauce. Add a side of kimchi for a tangy and spicy contrast to the rich roast.
- Garnish: Sprinkle fresh cilantro on top for a burst of color and freshness. You can also drizzle a little extra sesame oil or soy sauce for added flavor.
- Family-Style: For a more communal feel, serve the pot roast family-style, with rice, kimchi, and cilantro on the side. This allows everyone to enjoy the dish as they please.
Storage Tips
- Refrigerating: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Make sure to include some of the sauce to keep the meat moist.
- Freezing: If you want to save leftovers for a future meal, you can freeze the pot roast. Place the beef and sauce in a freezer-safe bag or container, and freeze for up to 3 months. To reheat, thaw overnight in the refrigerator and warm gently on the stovetop or in the microwave.
- Reheating: When reheating leftovers, add a little extra beef broth or water to the pot to prevent the meat from drying out. Warm it slowly over low heat until heated through.
