Korean Style Pot Roast

Introduction

Korean Style Pot Roast is the ultimate upgrade for your weeknight or Sunday dinner table, blending the classic comfort of a slow-cooked roast with the bold, savory flavors of Korean cuisine. Thanks to a soy-based marinade, aromatics like ginger and garlic, and a hint of gochujang heat, this dish stands out as a flavor-packed crowd-pleaser that’s as effortless as it is impressive.

Perfect for feeding a hungry group or ensuring delicious leftovers, this meal delivers melt-in-your-mouth beef with a crave-worthy sauce you’ll want to spoon over everything.

Why Korean Style Pot Roast is Worth Making

What sets this recipe apart is its fusion: hearty, fork-tender beef is elevated by umami-rich soy sauce, fragrant sesame oil, and a balance of sweetness and spice. Slow roasting allows every bite to soak up those dynamic flavors, creating a dish that’s complex and deeply comforting.

It’s an easy win for both family meals and special occasions, as the prep is simple but the flavors feel extraordinary.

Building That Bold Korean Marinade

The cornerstone of this pot roast is its marinade—a powerhouse built with soy sauce, garlic, ginger, brown sugar, and gochujang. To make prep a breeze (especially when mincing garlic, onions, or carrots), a Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper gets everything uniformly chopped in seconds. This ensures the flavors permeate every inch of your roast during its slow cook.

Blend the marinade ingredients until smooth for a perfectly integrated base. For that, the Ninja BL610 Professional 72 Oz Countertop Blender is a game changer, handling everything from ginger to scallions with ease.

Searing and Braising the Beef

To develop a rich crust before slow roasting, sear your seasoned beef in a sturdy, oven-safe vessel like the Lodge 10.25 Inch Cast Iron Pre-Seasoned Skillet. These pans tolerate high heat and impart a beautiful caramelization that deepens every bite.

After searing, add the marinade and aromatics, cover tightly, and let it roast low and slow—either in the oven or your Instant Pot Duo 7-in-1 Electric Pressure Cooker, 6 Quart for an express version with all the flavor.

Serving and Storing Korean Style Pot Roast

Rest the beef before slicing or shredding. For effortless shredding, a Chicken Shredder Tool Twist for Kitchen makes quick work of the tender meat.

Korean Style Pot Roast is sensational paired with fluffy rice or creamy mashed potatoes and garnished with scallions and toasted sesame seeds. To store leftovers, use Rubbermaid Brilliance Food Storage Containers, Set of 5 (3.2 Cup)—keeping the flavors locked in and easy to reheat for lunch the next day.

Nutritional Information and Serving Size

This recipe yields about 6 hearty servings. Based on the cut and your trimmings, each portion provides roughly 450–550 calories, packed with protein and layers of flavor-driven nutrients from the ginger, garlic, and vegetables. Enjoy it as a balanced centerpiece for a memorable meal.

Ingredients

Instructions

1. Preheat your oven to 325°F. Pat the roast dry with paper towels and season generously with salt and black pepper.
2. In a bowl, mix soy sauce, beef broth, brown sugar, gochujang, sesame oil, rice vinegar, garlic, and ginger. For silky-smooth marinades, blend aromatics in a Ninja BL610 Professional 72 Oz Countertop Blender.
3. Heat a Lodge 10.25 Inch Cast Iron Pre-Seasoned Skillet over medium-high and add a bit of oil. Sear the roast on all sides until well browned, 3–4 minutes per side. Transfer the meat to a large Dutch oven or oven-safe pot.
4. Add chopped onion and carrots to the skillet. Cook for 2–3 minutes, scraping up any browned bits. Pour the vegetables and marinade over the roast.
5. Cover the pot with a lid or tightly with foil and transfer to the preheated oven. Braise for 3–3.5 hours, or until beef is fall-apart tender. For a quicker method, use the Instant Pot Duo 7-in-1 Electric Pressure Cooker, 6 Quart on the “Meat/Stew” setting for about one hour.
6. Once done, transfer the roast to a cutting board. Let rest for 10 minutes, then shred or slice using a Chicken Shredder Tool Twist for Kitchen.
7. Serve beef with plenty of the pan sauce and vegetables, over rice or potatoes. Garnish with scallions and sesame seeds. Store leftovers in Rubbermaid Brilliance Food Storage Containers to keep them delicious for days.

Cook and Prep Times

Prep Time: 20 minutes
Cook Time: 3–3.5 hours (or ~1 hour Instant Pot)
Total Time: 3.5–4 hours (including rest)

Korean Style Pot Roast (Recap)

For a new spin on the cozy classic, Korean Style Pot Roast combines deep, savory-sweet flavors with a melt-in-your-mouth texture—delivering a show-stopper meal with minimal effort. It’s sure to become a hit at any table, any night of the week!