Korean Pot Roast

Name: Korean Pot Roast with BBQ Marinade
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 2.5 lbs chuck roast, cut into large cubes; 3 tbsp olive oil, divided; salt, to taste; black pepper, to taste; 1 tsp garlic powder; 2 cups Korean BBQ marinade (bulgogi or galbi style); 1 cup chicken broth; 3 tbsp soy sauce; 2 tbsp rice vinegar; 1 tbsp red pepper flakes; 1 tbsp gochugaru (Korean chili powder); 2 tbsp minced garlic; 2 green onions, diced; 2 tbsp honey; 1 tbsp cornstarch; 2 tbsp cold water; cooked white rice, for serving; steamed vegetables, for serving; sesame seeds, for garnish

This Korean pot roast combines fall-apart tender chuck roast with a sweet and savory BBQ sauce infused with gochugaru heat. It's a low-effort, high-flavor braise that delivers restaurant-quality results at home.

⚡Slow Cooker

🌍Korean 🏷️Pot roast 🏷️Chuck roast 🏷️Slow cooker 🏷️Comfort food Beef

🏷️

-0:00

nomnomvelonTikTok

Total

4h 15m

Servings

4

Difficulty

Easy

Est. Cost

$34–$56

Recipe Source

View original recipe

From TikTok · by nomnomvel

-0:00

nomnomvelonTikTok

Ingredients

2.5 lbs chuck roast, cut into large cubes
3 tbsp olive oil, divided
salt, to taste
black pepper, to taste
1 tsp garlic powder
2 cups Korean BBQ marinade (bulgogi or galbi style)
1 cup chicken broth
3 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp red pepper flakes
1 tbsp gochugaru (Korean chili powder)
2 tbsp minced garlic
2 green onions, diced
2 tbsp honey
1 tbsp cornstarchoptional
2 tbsp cold wateroptional
cooked white rice, for servingoptional
steamed vegetables, for servingoptional
sesame seeds, for garnishoptional

19 Ingredients

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Instructions

1
Cut the chuck roast into large, thick cubes.
2
In a large bowl, toss the beef cubes with 1 tablespoon of olive oil, salt, pepper, and garlic powder until evenly coated.
3
Heat the remaining 2 tablespoons of olive oil in a large skillet over high heat.
4
Sear the beef cubes on all sides until a deep brown crust forms. The meat does not need to be cooked through. Once seared, remove the beef from the pan and set aside.
5
In the basin of a slow cooker, combine the Korean BBQ marinade, chicken broth, soy sauce, rice vinegar, red pepper flakes, gochugaru, minced garlic, diced green onions, and honey. Stir to combine.
6
Pour the reserved pan drippings from searing the beef into the slow cooker and stir.
7
Add the seared beef cubes to the sauce in the slow cooker, ensuring they are mostly submerged.
8
Cover and cook on high for 4-6 hours, or until the beef is fork-tender.
9
Optional: To thicken the sauce, whisk together the cornstarch and cold water in a small bowl to create a slurry. Stir it into the slow cooker during the last 30 minutes of cooking.
10
Serve the Korean pot roast and sauce over a bed of white rice with a side of steamed vegetables. Garnish with sesame seeds if desired.

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Tips & Notes

Pro tips

Sear the cubed chuck roast in hot oil before braising to develop a flavorful crust and deeper sauce.
Use a slow cooker for hands-off cooking or a Dutch oven in the oven for more even heat distribution and shorter cook time.
Reserve some unthickened braising liquid before serving; the sauce should coat the meat but not be gravy-thick.
Taste and adjust seasoning after 2 hours of cooking — soy sauce and salt levels concentrate as liquid reduces.

Substitutions

Korean BBQ marinade → homemade sauce (soy sauce, brown sugar, sesame oil, rice vinegar, garlic, gochugaru)
Chicken broth → beef broth (for deeper, richer flavor)
Red pepper flakes → gochugaru or gochujang (1 tbsp for more authentic Korean heat and umami)

Storage & make-ahead

Store cooled pot roast in an airtight container in the refrigerator up to 4 days, or freeze up to 3 months. Reheat on low stovetop heat or in a 325°F oven, adding broth if needed.