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Korean-Inspired Spicy Pot Roast

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A bold and comforting Korean-Inspired Spicy Pot Roast featuring tender beef chuck slow-cooked in a rich, savory sauce with garlic, ginger, and gochujang. This hearty dish delivers deep flavor with a perfect balance of spice, sweetness, and umami.

Ingredients

  • 3 pounds beef chuck roast
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1/4 cup gochujang (Korean chili paste)
  • 1/4 cup soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon rice vinegar
  • 1 cup beef broth
  • 1 small onion, sliced
  • 2 carrots, chopped
  • 1 teaspoon sesame oil
  • 2 green onions, sliced (for garnish)

Instructions

  1. Preheat the oven to 325°F (160°C).
  2. Pat the beef chuck roast dry and season evenly with salt and black pepper.
  3. Heat vegetable oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned, then remove and set aside.
  4. In the same pot, sauté garlic and ginger for about 30 seconds until fragrant.
  5. Stir in gochujang, soy sauce, brown sugar, rice vinegar, and beef broth. Mix well to form the sauce.
  6. Return the seared roast to the pot. Add sliced onion and chopped carrots around the meat.
  7. Bring to a gentle simmer, cover, and transfer to the oven.
  8. Bake for 2 1/2 to 3 hours, or until the beef is fork-tender.
  9. Drizzle sesame oil over the roast and spoon sauce over the top.
  10. Garnish with sliced green onions and serve hot.

Notes

  • Add potatoes or daikon radish for a heartier meal.
  • For extra heat, increase the gochujang or add red pepper flakes.
  • Grated apple or pear adds natural sweetness and depth.
  • Store leftovers in the refrigerator for up to 4 days.
  • Freeze portions for up to 3 months and thaw overnight before reheating.

Nutrition

Find it online: https://cookedbymaya.com/korean-inspired-spicy-pot-roast/