Description
Transform your classic pot roast into a flavor-packed Korean-inspired masterpiece! This Korean-Style Pot Roast Magic combines tender, slow-cooked beef with the bold, umami-rich flavors of soy sauce, sesame, garlic, and ginger. The meat melts in your mouth while the savory-sweet glaze coats every bite. Served over rice or mashed potatoes, it’s a comforting dish with a global twist — perfect for Sunday dinner or meal prep.
Ingredients For Korean-Style Pot Roast Magic
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3–4 lbs (1.5–2 kg) beef chuck roast
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1 ½ cups beef broth
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½ cup low-sodium soy sauce
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¼ cup brown sugar or honey
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3 tbsp rice vinegar
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2 tbsp sesame oil
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1 tbsp gochujang (Korean chili paste) – optional for spice
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5 cloves garlic, minced
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1 tbsp grated fresh ginger
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1 onion, sliced
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3 medium carrots, cut into chunks
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2 cups baby potatoes or 1 large potato, cubed
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2 green onions, sliced (for garnish)
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1 tbsp toasted sesame seeds (for garnish)
Instructions
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Prepare the roast: Pat the beef dry with paper towels and season lightly with salt and pepper.
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Sear (optional but recommended): Heat a skillet over medium-high heat and sear the roast on all sides until browned (about 2–3 minutes per side).
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Make the sauce: In a bowl, mix together soy sauce, beef broth, brown sugar, rice vinegar, sesame oil, gochujang, garlic, and ginger.
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Slow cook:
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Place onion, carrots, and potatoes at the bottom of the slow cooker.
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Set the roast on top and pour the sauce over everything.
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Cook on Low for 8–9 hours or High for 4–5 hours, until the beef is tender and easily shredded.
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Thicken the sauce (optional): Remove the roast and veggies. Mix 1 tbsp cornstarch with 2 tbsp water, stir into the sauce, and cook for 5 minutes until slightly thickened.
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Serve: Shred the beef, drizzle with the thickened sauce, and garnish with sesame seeds and green onions. Serve over rice, mashed potatoes, or noodles.
Notes
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Gochujang adds an authentic Korean flavor — adjust the amount based on spice preference.
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If you can’t find gochujang, substitute with sriracha or a mix of chili flakes and tomato paste.
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For extra depth, add a splash of mirin or apple juice.
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This dish gets even better the next day as the flavors deepen!
Tips
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Don’t skip the sear: It locks in flavor and adds a rich color.
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Use a fattier cut: Chuck roast or brisket works best for fall-apart tenderness.
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Meal prep friendly: Freezes beautifully and reheats with no loss of flavor.
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Instant Pot option: Pressure cook for 60 minutes, natural release for 15 minutes.
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Vegetarian option: Substitute beef with jackfruit or portobello mushrooms.
Servings
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Serves 6–8 people
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Prep Time: 15 minutes
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Cook Time: 8 hours (slow cooker)
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Total Time: 8 hours 15 minutes
Nutritional Information (Per Serving)
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Calories: 410 kcal
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Protein: 36 g
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Fat: 18 g
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Carbohydrates: 24 g
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Fiber: 2 g
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Sugar: 10 g
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Sodium: 980 mg
(Values are approximate and may vary based on ingredients used.)
Benefits
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High in Protein: Excellent source of muscle-building nutrients.
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Iron-Rich: Boosts energy and supports red blood cell production.
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Immune-Boosting Ingredients: Garlic and ginger support immunity and digestion.
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Balanced Meal: Combines protein, fiber, and complex carbs.
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Comfort Food with a Healthy Twist: Less greasy than traditional pot roasts, with a light, flavorful sauce.
Q&A
Q1: Can I use another cut of beef?
A1: Yes! Brisket or bottom round roast also works, though cook times may vary slightly.
Q2: Is this recipe spicy?
A2: Only mildly spicy if you use gochujang. You can omit it for a milder flavor.
Q3: Can I make it in the oven instead?
A3: Absolutely! Bake covered at 325°F (160°C) for 3–3.5 hours until tender.
Q4: How do I store leftovers?
A4: Refrigerate for up to 4 days or freeze for up to 3 months. Reheat gently with a splash of broth.
Q5: What can I serve it with?
A5: Best with jasmine rice, mashed potatoes, or steamed veggies like bok choy or broccoli.