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Korean-Style Gochujang Pot Roast

A savory and slightly spicy twist on the classic pot roast that brings bold flavors to your dinner table.
Print Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Asian, Korean
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3-4 pounds chuck roast or any cut you love
  • 1 tablespoon vegetable oil for searing
  • 2 medium onions sliced
  • 4 cloves garlic minced
  • 2 cups beef broth the magic elixir
  • 1/4 cup soy sauce
  • 3 tablespoons gochujang the star of the show!
  • 2 tablespoons brown sugar
  • 1 tablespoon sesame oil
  • 4 medium carrots chopped
  • 3-4 medium potatoes quartered
  • Salt and pepper to taste
  • Green onions for garnish (optional)

Method
 

Preparation
  1. Heat the vegetable oil in a large pot over medium-high heat.
  2. Season the chuck roast with salt and pepper, then add it to the hot pot.
  3. Sear the roast for about 4-5 minutes on each side until it’s browned.
  4. Remove the meat from the pot and set it aside.
  5. Add the sliced onions to the pot and sauté for about 3 minutes until softened.
  6. Stir in the minced garlic and sauté for an additional minute.
  7. Add the beef broth, soy sauce, gochujang, brown sugar, and sesame oil to the pot and stir well.
  8. Return the seared roast to the pot, along with the chopped carrots and potatoes.
  9. Cover the pot and let it simmer on low heat for about 3-4 hours.
  10. For a slow cooker, follow the same steps and set it on low for 6-8 hours.
  11. Once the roast is tender, remove it and the vegetables from the pot.
  12. Slice the roast, drizzle sauce over it, and garnish with green onions before serving.

Notes

Adjust the amount of gochujang based on your heat preference. Leftovers can be stored in the fridge for up to 4-5 days or frozen for up to six months. Feel free to swap out the vegetables based on what you have.