Korean Style Pot Roast Made Easy in Your Pressure Cooker
Tender chuck roast in a zesty sauce with soy sauce, gochujang, and garlic chili awaits in this delicious Korean-style pot roast recipe.
Equipment
- 1 Pressure cooker
Ingredients
Main Ingredients
- 1 cup low-sodium beef broth
- ¾ cup low-sodium soy sauce
- 3 tablespoons garlic chili sauce
- 3 tablespoons gochujang Korean spicy paste
- 1 tablespoon sesame oil
- 1 tablespoon rice wine vinegar
- ¼ cup light brown sugar firmly packed
- 2 tablespoons vegetable oil
- 3 to 3 ½ pounds boneless beef chuck roast
- 1 cup yellow onion finely chopped
- 1 tablespoon fresh ginger grated
- 4-6 cloves garlic finely chopped
- 2 tablespoons cornstarch whisked with ¼ cup water
Instructions
Instructions
- Mix the beef broth, soy sauce, garlic chili sauce, gochujang, sesame oil, rice wine vinegar, and light brown sugar in a bowl till smooth.
- Heat the vegetable oil in a skillet over medium-high. Season your chuck roast with salt and pepper, then brown it on all sides till nice and caramelized.
- Transfer the roast to your pressure cooker or slow cooker pot. Pour that sauce mixture all over it.
- Seal the pressure cooker with the sealing ring in place. Set on high pressure for about an hour, or if using slow cooker, low for 8 hours.
- Listen for the steam cues as the pressure builds—you'll know when it’s ready to quickly release.
- Use quick release carefully to let out the steam once cooking’s done. Check if your beef is tender pull ready—if it falls apart with a poke, it’s perfect.
- Take out the roast and shred it with two forks, mixing the meat back into the sauce. It gets all juicy and flavorful like that.
- To finish, whisk cornstarch and water, then stir into the sauce. Heat till thickened for that amazing coating on your beef.
Notes
You can serve this pot roast with steamed white rice or mashed potatoes topped with some of the sauce.