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Mike's Korean Inspired "Pot Roast"

Updated: Nov 13, 2020

"Here's a recipe I've been developing over the last couple of months."



  • 3-4 lbs Chuck Roast

  • 2 tbs neutral, high smoke point oil

  • 1 onion

  • 2 carrots

  • 4-6 crushed cloves of garlic

  • 1 tbs minced ginger

  • 2 tbs soy sauce

  • 1/4 cup rice wine

  • 1/8 cup rice wine vinegar

  • 1-2 tsp sugar

  • 1 tbs sesame oil

  • 1-2 cups (enough to submerge about half the roast) beef stock

  • 4 tbs gochujang


  1. Sear beef on both sides in VERY hot oil (a few min per side so it gets good and brown).

  2. Remove beef, drain excess oil.

  3. Sauté the carrots & onion in the remaining oil for a few min.

  4. Add ginger & garlic towards the end of the sauté.

  5. Add everything else (other than the beef & stock). Stir into a sauce.

  6. Add beef and pour the stock so it goes about 1/2 to 3/4 up the side of the roast.

  7. Stir it all together again and put a lid on it (takes me about 40min to get from the start of prep to this point).

  8. Simmer low and slow for 3-3.5 hours (depending on the size of the roast). Shooting for an internal temp for just over 200/fork tender.

  9. Strain the solids out of the pot-liquid for the sauce. I did not reduce and thicken (like I would with beef bourguignon). I want the sauce loose, so rice soaks it up.

  10. Eat on rice with steamed veggies (e.g., broccoli, bok choy, etc.)

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