Are you on the hunt for a Sunday centrepiece that ventures beyond the ordinary? A dish that will fill your kitchen with an exquisite aroma and have your family gathering around the table in anticipation? If so, we have the perfect recipe for you. It’s time to elevate the classic roast with our truly memorable Hearty Korean Style Pot Roast Recipe. This creation marries the comforting, fork-tender texture of a traditional pot roast with the dynamic and layered flavours of Korean cuisine—a delightful blend of savoury soy, aromatic ginger, subtle sweetness, and a gentle, warming heat.

We understand that a pot roast is more than just dinner; it embodies a sense of warmth, cosiness, and shared moments. By infusing this beloved tradition with vibrant Asian notes, we have crafted something truly special. This recipe has been designed for simplicity, using the slow-cooking process to transform a humble cut of beef into a culinary masterpiece. It’s the kind of comfort food Asian households have cherished for generations, now made accessible for your own home. Let’s begin!

Why You’ll Adore This Recipe

• Melt-in-the-Mouth Tender Beef: Our slow-braising technique ensures the beef breaks down until it is so succulent you can easily shred it with a fork. It’s simply divine.
• A Rich and Balanced Sauce: The braising liquid is a masterful blend of savoury, sweet, and spicy notes. The fusion of soy, ginger, garlic, and a hint of gochujang creates a profound, umami-packed sauce that you’ll want to enjoy with every bite.
• A Genuine One-Pot Meal: We cook the beef alongside hearty root vegetables in the very same pot, which not only deepens the flavour but also means minimal washing up. It’s a complete and satisfying dish.
• Suits Any Occasion: Whether you are planning an intimate family meal, hosting friends, or simply preparing meals for the week ahead, this versatile Asian pot roast is always an excellent choice.
• Wonderfully Uncomplicated: Despite its impressive and sophisticated flavour, this recipe is remarkably easy to follow. After a little preparation and searing, you can let your oven or slow cooker take care of the rest.

Ingredients

• 1.5kg beef chuck roast or brisket, in one piece
• 2 tablespoons vegetable oil
• 1 large onion, roughly chopped
• 8 cloves garlic, minced
• 1-inch piece of ginger, peeled and grated
• 120ml low-sodium soy sauce
• 60ml mirin (sweet Japanese rice wine)
• 2 tablespoons brown sugar
• 1-2 tablespoons gochujang (Korean chilli paste), adjust to your spice preference
• 1 tablespoon sesame oil
• 1 litre beef broth or stock
• 4 large carrots, peeled and cut into large chunks
• 1 medium daikon radish, peeled and cut into large chunks (optional but recommended)
• 500g potatoes, peeled and quartered
• 2 spring onions, finely sliced, for garnish
• 1 tablespoon toasted sesame seeds, for garnish

Mastering Your Korean Style Pot Roast: A Step-by-Step Guide

We have organised the entire cooking process into clear, easy-to-follow steps. Adhering to this guide will guarantee your pot roast turns out tender, flavourful, and utterly flawless every time.

Step 1: Preparing the Braising Liquid

The foundation of this dish’s incredible taste is the braising liquid. In a medium-sized bowl, we will whisk together the core elements that create our marinade and sauce. Combine the low-sodium soy sauce, mirin, brown sugar, gochujang, and sesame oil. Continue whisking until the sugar and chilli paste have completely dissolved. This mixture is the base for our fantastic Soy ginger pot roast. Set it aside for now.

Step 2: Searing the Beef for Maximum Flavour

We believe searing the beef is an essential first step that should never be missed. This process develops a rich, brown crust on the meat, which adds incredible depth and complexity to the finished dish.

1. Pat the beef chuck roast thoroughly dry using paper towels. Season it liberally on all sides with salt and freshly ground black pepper.
2. In a large Dutch oven or another heavy-based pot, heat the vegetable oil over a medium-high heat.
3. Gently place the beef into the hot oil and sear each side for 4–5 minutes, until a beautiful, deep brown crust has developed all over. Be patient with this step!
4. Once the beef is seared, transfer it from the pot to a plate and set it aside.

Step 3: Building the Aromatic Base

Next, we will use the delicious browned bits left in the pot from the beef to construct our aromatic base.

1. Lower the heat to medium. Add the chopped onion to the pot and cook for 5–7 minutes, stirring occasionally, until softened and lightly caramelised.
2. Stir in the minced garlic and grated ginger. Cook for one more minute until they become highly fragrant, making sure to stir continuously to avoid burning.
3. Pour in approximately 60ml of the beef broth to deglaze. Use a wooden spoon to gently scrape any flavourful browned bits from the bottom of the pot.

Step 4: The Slow Braise to Perfection

Now it’s time for the slow, gentle cooking process that makes the beef so tender and succulent.

1. Place the seared beef back into the pot. Pour the prepared soy sauce mixture and the rest of the beef broth over the meat. The liquid should cover about half of the roast.
2. Bring the mixture to a low simmer. As soon as it begins to simmer, cover the pot with a well-fitting lid.
3. Move the pot into a preheated 160°C (140°C fan) oven and allow it to cook for 2 hours.
4. Following the initial 2 hours, carefully take the pot out of the oven. Add the chunks of carrot, daikon radish, and potato, arranging them around the beef in the braising liquid.
5. Place the lid back on and return the pot to the oven. Continue cooking for a further 1.5 to 2 hours, or until the beef is perfectly tender and the vegetables are cooked through.

Tips, Tricks, and Variations

If you’re looking to tailor your roast or guarantee it’s an absolute triumph, here are some of our most trusted tips.

Can I Make This a Slow Cooker Korean Beef?

Of course! This recipe is wonderfully suited to a slow cooker, transforming it into a convenient set-and-forget meal. To prepare Slow cooker Korean beef, complete steps 1-3 using a pan on your stovetop. After that, transfer the seared beef, cooked aromatics, and all liquids into your slow cooker. Cook on the low setting for 8–10 hours or on high for 4–5 hours. We recommend adding the vegetables during the final 2 hours on low, or the last 1.5 hours on high, to ensure they don’t overcook.

Choosing the Right Cut of Beef

For this recipe, we strongly suggest using a beef chuck roast or brisket. These particular cuts contain a good amount of fat and connective tissue, which melts away during the long, slow braise, yielding exceptionally moist and flavourful meat. We advise against using leaner cuts, which can become tough and dry.

Serving Suggestions

When it is time to serve, we enjoy shredding the beef slightly and presenting it on a large platter surrounded by the tender vegetables. Generously ladle the magnificent, rich gravy over everything. For a final flourish, garnish with finely sliced spring onions and toasted sesame seeds to add a fresh bite and nutty fragrance.

This Korean-inspired pot roast pairs beautifully with:

• Fluffy, steamed short-grain rice, which is perfect for soaking up every drop of the delicious sauce.
• A side of piquant kimchi to provide a traditional, tangy contrast. For more on this Korean staple, you might enjoy this guide to kimchi from BBC Good Food.
• Simply steamed green vegetables, such as pak choi or broccoli.

If you appreciate Asian-style one-pot dinners, you may also like our Sticky Chicken Rice Bowls, which is a fantastic choice for a quick weeknight meal.

FAQ

A New Family Favourite

We are thrilled for you to try this Hearty Korean Style Pot Roast. It’s a meal that elegantly combines the comforting nature of a Western classic with the exciting, savoury-sweet flavours of Korean cuisine. It demonstrates that you don’t need complex methods to produce a dish that feels both elevated and deeply nourishing. For more bold and satisfying dinner inspiration, our Black Pepper Chicken recipe is another superb option.

This is more than a simple recipe; it is an opportunity to forge new traditions around your family table. We have a feeling it will quickly become a much-requested favourite in your household. When you do make it, we would love to hear how it went! Please leave a comment below or share a photo with us on social media—we always enjoy seeing your culinary creations.

Recipe Card

Prep: 20 mins
Cook: 4 hrs 30 mins
Serves: 6-8

Ingredients

• 1.5kg beef chuck roast or brisket
• 2 tablespoons vegetable oil
• Salt and freshly ground black pepper, to taste
• 1 large onion, roughly chopped
• 8 cloves garlic, minced
• 1-inch piece of ginger, peeled and grated
• 120ml low-sodium soy sauce
• 60ml mirin
• 2 tablespoons brown sugar
• 1-2 tablespoons gochujang (Korean chilli paste)
• 1 tablespoon sesame oil
• 1 litre beef broth
• 4 large carrots, peeled and cut into large chunks
• 1 medium daikon radish, peeled and cut into large chunks
• 500g potatoes, peeled and quartered
• For Garnish: 2 spring onions, finely sliced, and 1 tablespoon toasted sesame seeds

Instructions

1. Preheat your oven to 160°C (140°C fan). In a bowl, whisk together soy sauce, mirin, brown sugar, gochujang, and sesame oil. Set aside.
2. Pat the beef dry and season generously with salt and pepper. Heat vegetable oil in a large Dutch oven over medium-high heat. Sear the beef on all sides for 4-5 minutes per side until a deep brown crust forms. Remove the beef and set aside.
3. Reduce heat to medium. Add the onion and sauté for 5-7 minutes until softened. Stir in the garlic and ginger and cook for 1 minute until fragrant. Deglaze the pot with a splash of beef broth, scraping any browned bits from the bottom.
4. Return the beef to the pot. Pour over the prepared soy sauce mixture and the remaining beef broth. Bring to a simmer, then cover with a lid.
5. Transfer the pot to the preheated oven and cook for 2 hours.
6. Carefully remove the pot from the oven. Add the carrots, daikon radish, and potatoes, arranging them around the beef. Cover and return to the oven for another 1.5 to 2 hours, until the beef is fork-tender.
7. To serve, shred the beef slightly and arrange on a platter with the vegetables. Ladle the sauce over the top and garnish with sliced spring onions and toasted sesame seeds.