Korean Style Pot RoastPressure Cooker Recipe You Gotta Try
Korean Style Pot Roast made spicy and savory in a pressure cooker for a quick flavorful meal.
Equipment
- 1 Pressure cooker for cooking the roast
Ingredients
Main ingredients
- 1 cup low-sodium beef broth you want that depth but not too salty
- ¾ cup low-sodium soy sauce brings in that savory punch
- 3 tablespoons garlic chili sauce for that spicy kick that wakes you up
- 3 tablespoons gochujang fermented chili paste, flavor hero
- 1 tablespoon sesame oil adds nuttiness you’ll love
- 1 tablespoon rice wine vinegar brightens the whole deal
- ¼ cup light brown sugar firmly packed, balance that heat and sour
- 3 to 3 ½ pounds boneless beef chuck roast the star that gets tender and juicy
Instructions
Instructions
- First, heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. This step's gonna get your roast browned right, which means extra flavor.
- Then season your beef chuck roast well with salt and pepper. You want it coated, no skimping here. Place it in the hot skillet and sear on all sides, about 4 to 5 minutes each. Browning is key.
- While that’s happening, get your slow cooker ready with the sauce. Mix together beef broth, soy sauce, garlic chili sauce, gochujang, sesame oil, rice wine vinegar, and brown sugar. That sauce is the soul.
- Pop that seared roast into your slow cooker with the sauce mix. Cover it up good and cook on low for 8 hours or till the meat falls apart tender.
- When it’s done, pull the roast out and shred it with two forks. This is the good part. Toss the shredded beef back into the sauce, stir it up real good so every bite's coated.
- Serve it hot over rice or stuff it into sandwiches. You’re gonna love how all those flavors meld with the tender beef, no joke.
Notes
Serve with steamed rice or favorite bread.