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Bye bye basic post roasts! Sunday dinners just got a whole lot better. This Gochujang pot roast comfort food meets bold Korean flavor – it’s fusion comfort food! If you love bold, flavorful dinners, this gochugang pot roast is about too be you new favorite dinner.
This Korean-style pot roast is slow-cooked in dutch oven until it falls apart like butter. The roasting broth is packed with tangy, spicy and rich savory flavors from a blend of gochujang, soy sauce, garlic, beef broth and fruity red wine. The end result is an unbelievably tender roast that melts-in-your mouth.
Serve over rice or mashed potatoes with a side of kimchi or topped with green onions. Its perfect for cold nights or a casual dinner with friends.
Why You’ll Love This Gochujang Pot Roast
- Packed with flavor! Gochujang has a very layered flavor profile – a blend of savory, tangy, spicy, slightly sweet. It pairs impeccably well with this roast and still tastes comforting with a punch of flavor.
- Make fusion comfort food at home. There’s nothing more comforting than roast of a cold night. So skip getting out in the cold and make a delicious Korean-style meal at home!
- It’s a super simple. You can never go wrong with a one pot dinner! The beef is braised in the same pot that the roast cooks in. Which means minimal clean up and easy cooking!
Recipe Tips
- Chuck roast
- Olive oil
- Carrots
- Onion
- Garlic
- Ginger
- Gochujang paste
- Red wine
- Tomato paste
- Brown sugar
- Soy sauce
- Beef stock
- Bay leaves
How to Make Gojuchang Pot Roast
Step 1: Braise roast in dutch oven.
Braising is super easy to do, you just have to watch the meat carefully so it doesn’t burn. Start by heating oil in a dutch oven over medium high heat. You want the pot to be hot before you put the meat in.
Place the roast in in the pan and braise each side until it is golden brown. You don’t want to cook the meat through, you just want to caramelize and darken the outside edges. Remove the meat from the pot once done braising.
Step 2: Cook veggies in pot until softened.
Using the same braising pot, add in your carrots, onions and garlic to cook until softened. They will absorb some of the delicious flavor from the braised meat while cooking in the pan.
Step 3: Add in wine, gochujang and tomato paste.
This is where we start to add in the flavor! Pour wine into the pot with the roasted veggies and use a wooden spoon to scrape around th bottom of the pan to remove any bits that have stuck to the surface. The acidity of the wine will help to remove any bits.
Add in gochujang paste and tomato paste. These pastes are concentrated, meaning it does’t take much to add a lot of flavor and color to this dish.
Step 4: Simmer meat with veggies in broth.
Add the meat back to the dutch oven and pour in the rest of the liquid – beef broth and soy sauce. Let the meat simmer for a couple minutes in this mixture before adding it to the oven to bake.
Step 5: Roast in oven for about 2 hours.
Cover the pot and roast meat in the dutch oven for 1.5-2 hours. The meat should be super tender and pull apart like butter.
Tips for making Gochujang Pot Roast
- Use a fruity red wine for the broth. Choose a red wine that will enhance the flavor of the meat and complement the bold flavors of the gochujang. We recommend a Zinfandel or Pinot Noir. The fruity flavors of the wine will blend deliciously with the spicy, savory flavors of the dish.
- Braising is the secret to a good pot roast! Braising is an important step to do when cooking tougher cuts of meat, like roast. It will help to tenderize the meat and develop a nice flavor.
- Check the internal temperature with meat thermometer. The safest way to know your pot roast is don is to check the internal temperature with a meat thermometer. Insert the meat thermometer into a thick part of the meat. Aim for a temperature of 200ºF.
- Let the roast rest for 10-20 minutes before slicing. Giving the roast some time to rest will secure the juices and the flavor.
How to know when your roast is done…
Using a meat thermometer, check the internal temperature of the roast. You want to aim for an internal temperature of 200ºF.
How to Serve Gochujang Pot Roast
Remove meat from pot and plate on a serving platter. Spoon out veggies and drizzle liquid over the top to give the meat flavor and moisture. Serve with:
- Rice
- Mashed Potatoes
- Steamed broccoli
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Gochujang Pot Roast
Description
Make this Korean-inspired Gochujang Pot Roast in your Dutch oven for a spicy, savory, and fall-apart-tender dinner. A cozy fusion twist on a classic pot roast that’s perfect for cold nights or dinner parties.
Ingredients
- 1 chuck roast or 1 lb beef tips
- 2 tbsp olive oil
- 2 carrots chopped
- 1 onion, sliced
- 5 cloves garlic
- 2 inch piece of ginger, grated
- 2 tbsp gochujang paste
- 1/3 cup red wine
- 2 tbsp tomato paste
- 1/4 cup brown sugar or maple syrup
- 1/2 cup soy sauce
- 2 cups beef stock
- 3 bay leaves
Instructions
- Slice pot roast into 3 even chunks. Generously sprinkle the surface of the roast with salt. Oil a dutch oven and heat over medium-high heat. Place the roast chunks into the oiled duck oven to braise. Braise each side until golden brown on the edges.
- Once done braising meat, remove meat and set aside for now.
- To the same pot, add onions, carrots, garlic and sauté until just soft.
- Add tomato paste, gochujang sauce and red wine and stir any bits that have stuck to the pan. Sauté for a couple additional minutes to allow the wine to cook down a bit.
- Add in soy sauce, beef stock to the pan and stir. Add beef back to the pan and let it simmer for a couple minutes.
- Add a couple bay leaves to the pot and cover.
- Roast in oven on 350ºF for 1.5-2 hours, until the meat can be easily pulled apart with a fork.
- Let roast cool for 5-10 minutes before plating and serving.
