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–+ servings
Delicious Korean Style Pot Roast served with vegetables and garnish

Korean-style Braised Chuck Roast

A delicious pot roast featuring savory Korean flavors, this dish is slow-braised to tender perfection and perfect for family gatherings or cozy dinners.
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Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Asian, Korean
Calories: 680
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 3–4 lbs chuck roast, well marbled for best results (fat equals flavor and tenderness)
  • 3 pieces carrots, peeled and cut into chunks
  • 1 large onion, sliced
  • 5 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced (or 1 teaspoon ground ginger in a pinch)
  • 1/4 cup soy sauce (low sodium works well)
  • 2 tablespoons gochujang Korean chili paste (see notes for substitutions)
  • 2 tablespoons brown sugar
  • 2 tablespoons rice vinegar (apple cider vinegar can substitute if needed)
  • 1 tablespoon sesame oil
  • 1 cup beef broth (or use watered-down beef stock concentrate)
  • 2 tablespoons green onions, chopped for garnish
  • 2 tablespoons chopped cilantro, optional for garnish

Method
 

Preparation
  1. Pat the chuck roast dry and season all over with salt and pepper.
  2. Heat a Dutch oven over medium-high with 2 tablespoons of neutral oil.
  3. Sear the roast on all sides until a deep brown crust forms, about 3 to 4 minutes per side. Transfer the roast to a plate.
  4. Lower heat to medium. Add the sliced onion to the pot and sauté for 2 minutes until starting to soften.
  5. Add garlic and ginger and cook 1 to 2 more minutes until fragrant.
  6. Stir in gochujang, soy sauce, brown sugar, and rice vinegar. Mix until the paste dissolves into the aromatics.
  7. Pour in beef broth and deglaze the pot by scraping any browned bits from the bottom.
  8. Return the roast to the pot and nestle the carrot chunks around the meat.
Braising
  1. Cover the Dutch oven and transfer to a 325°F oven.
  2. Braise for 3 to 3.5 hours or until the meat is fork tender and shreds easily.
Serving
  1. Remove the pot from the oven and skim excess fat from the surface.
  2. Drizzle sesame oil over the roast and sprinkle with chopped green onions and cilantro.
  3. Slice or shred the roast as preferred. Serve hot over rice, mashed potatoes, or wrapped in flatbreads.

Nutrition

Serving: 1Calories: 680kcalCarbohydrates: 34gProtein: 50gFat: 30gSaturated Fat: 10gSodium: 1000mgFiber: 2gSugar: 6g

Notes

For a milder heat, adjust the amount of gochujang. This recipe is adaptable for slow cooking and can be made gluten-free with tamari.

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