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Korean Style Pot Roast – Best Savory Recipe

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Korean Style Pot Roast is a bold and tender comfort dish made with slow-braised beef chuck roast simmered in a savory soy, garlic, and ginger sauce. This Korean-inspired twist on classic pot roast delivers deep umami flavor and melt-in-your-mouth texture.

  • Author: Catherine
  • Prep Time: 20 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 20 minutes
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Braising
  • Diet: Halal

Ingredients

Scale
  • 3–4 lb beef chuck roast
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons sesame oil
  • 1 small onion, sliced
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1/2 cup soy sauce
  • 2 tablespoons brown sugar
  • 2 cups beef broth
  • 2 carrots, cut into chunks
  • 2 medium potatoes, cubed
  • 2 green onions, sliced (for garnish)

Instructions

  1. Season the beef chuck roast with salt and black pepper on all sides.
  2. Heat sesame oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned. Remove and set aside.
  3. In the same pot, sauté sliced onion for 3–4 minutes until softened. Add garlic and ginger, cooking for 30 seconds until fragrant.
  4. Stir in soy sauce, brown sugar, and beef broth, scraping up any browned bits from the bottom of the pot.
  5. Return the seared roast to the pot and add carrots and potatoes around the beef.
  6. Cover and simmer on low heat for 2 1/2 to 3 hours, or until the beef is fork-tender. Alternatively, cook in a 325°F oven for the same amount of time.
  7. Once tender, remove the roast and let it rest for a few minutes before slicing or shredding.
  8. Spoon sauce and vegetables over the beef and garnish with sliced green onions before serving.

Notes

  • Searing the beef is essential for developing deep flavor.
  • If the sauce is too thin, simmer uncovered for 10–15 minutes to reduce.
  • Leftovers taste even better the next day as flavors deepen.
  • Store in an airtight container in the refrigerator for up to 4 days.
  • This dish can be frozen for up to 3 months; thaw and reheat gently.

Nutrition

Find it online: https://recipeshots.com/korean-style-pot-roast/