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Korean beef pot roast plated with mashed potatoes and roasted vegetables on a white dish.

The Best Korean Beef Pot Roast For Cozy Winter Nights

Chef Naya
Warm up your winter evenings with this tender, flavorful Korean beef pot roast. Slow-cooked to perfection with authentic Korean seasonings, it’s ideal for family dinners or a cozy night in. Packed with umami-rich flavors, this recipe pairs wonderfully with steamed rice, buttered noodles, or creamy mashed potatoes, and can be adapted for Dutch ovens, slow cookers, or pressure cookers. Perfect for make-ahead meals and freezer-friendly leftovers, it’s both comforting and versatile.
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Course Main Course
Cuisine Korean
Servings 7 PEOPLE
Calories 500 kcal

Equipment

  • 1 Dutch oven Or slow cooker / pressure cooker
  • 1 Cutting Board For prepping vegetables
  • 1 Chef’s knife Sharp, for slicing meat & veg
  • 1 Measuring Cups For liquid ingredients
  • 1 Wooden Spoon For stirring
  • 1 Tongs For turning the meat

Ingredients
  

  • 3 lbs Beef chuck roast Cut into large chunks
  • 2 tbsp Vegetable oil For searing the beef
  • 1 cup Soy sauce Can substitute with tamari for gluten-free
  • ½ cup Brown sugar Adjust sweetness to taste
  • ¼ cup Sesame oil Adds authentic Korean flavor
  • 4 cloves Garlic Minced
  • 2 tbsp Ginger Fresh.grated
  • 1 medium Onion Sliced
  • 2 cups Beef broth Or water for braising
  • 2 tbsp Gochujang Korean chili paste,optional
  • 2 medium Carrots Cut into large chunks
  • 1 medium Daikon radish Cut into chunks,optional
  • 2 tbsp Green onions For garnish
  • 1 tsp Black pepper Freshly ground
  • 1 tsp Salt Adjust to taste

Instructions
 

  • Step 1: Pat the chuck roast dry and season all sides with salt and black pepper.
    Searing beef chunks in a cast iron pot until golden brown.
  • Step 2: Heat vegetable oil in a Dutch oven and sear the beef on all sides until browned, about 3–4 minutes per side.
  • Step 3: Remove beef and sauté garlic, ginger, and sliced onions in the same pot for 2–3 minutes until fragrant.
    Garlic, ginger, and green onions cooking in a pot for Korean beef pot roast.
  • Step 4: Pour in soy sauce, brown sugar, sesame oil, and beef broth, scraping browned bits from the bottom.
  • Step 5: Return the seared beef to the pot, partially submerged in the sauce.
    Pouring soy sauce and beef broth over seared beef for braising.
  • Step 6: Add carrots and daikon radish around the beef.
  • Step 7: Cover and cook: Dutch oven 3–4 hours at 325°F, slow cooker 6–8 hours on low, or pressure cooker 1 hour on high.
    Korean beef pot roast simmering in pot with rich glossy sauce.
  • Step 8: Check that the beef pulls apart easily and adjust seasoning with salt and pepper.
  • Step 9: Slice or shred the beef and serve with steamed rice, buttered noodles, or creamy mashed potatoes, garnished with green onions and sesame seeds.

Notes

  • For the most tender beef, cook low and slow — patience makes all the difference.
  • Let the roast rest for 10–15 minutes before serving to keep it juicy.
  • You can prepare this a day ahead — the flavor deepens overnight.
  • Adjust sweetness or saltiness by tasting the sauce before finishing.
  • Leftovers make amazing sandwiches or rice bowls the next day.
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