Make Delicious Korean Pot Roast Recipe

Introduction

A Korean Pot Roast transforms the familiar comforts of a classic pot roast into a bold, umami-rich sensation bursting with the flavors of soy, sesame, ginger, and garlic. This recipe’s allure lies in its simplicity while delivering crowd-pleasing tenderness and deep, unforgettable flavor—ideal for gatherings, meal prep, or an impressive Sunday supper.

What Makes Korean Pot Roast Irresistible

The magic of this dish comes from the fusion of melt-in-your-mouth beef with a savory-sweet sauce punctuated by gochujang (Korean chili paste), carrots, and onions. Slow-cooking allows the flavors to meld together, elevating inexpensive cuts of beef into something extraordinary. The result is fork-tender meat with a sticky, flavor-packed glaze your guests will rave about.

Prepping Ingredients for Maximum Flavor

An essential step in achieving great flavor is properly prepping your vegetables and aromatics. For effortlessly diced onions and perfect carrot matchsticks, a Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper makes prep a breeze, saving time while ensuring uniform cuts for even cooking. Use a quality cutting board, such as the Bamboo Cutting Boards for Kitchen, Set of 3, to keep your work surface stable and organized.

Searing and Simmering for Perfect Texture

Begin by searing your beef to lock in flavor and juices. A heavy-bottomed pan like the Lodge 10.25 Inch Cast Iron Pre-Seasoned Skillet gives you the even, high-heat sear needed for rich caramelization. After searing, nestle your veggies and beef into your preferred slow cooker or Dutch oven, letting them gently braise until deliciously tender.

Enjoying and Serving Korean Pot Roast

Once your roast is ready, use a shredding tool like the Chicken Shredder Tool Twist for Kitchen, Elegant Black to pull the meat into perfect bite-sized morsels. Serve the pot roast on steamed rice or alongside crispy roasted potatoes, spooning plenty of the flavorful sauce over the top. Garnish with sliced scallions and toasted sesame seeds for a beautiful finish.

Korean Pot Roast Recipe

Instructions

1. Pat the beef dry and season generously with salt and pepper. Heat the Lodge 10.25 Inch Cast Iron Pre-Seasoned Skillet over medium-high heat and sear the roast on all sides until deeply golden brown, about 2–3 minutes per side. Transfer to your slow cooker or Dutch oven.
2. Add onions and carrots around the beef. Mince garlic and grate ginger—using the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper speeds up this process—then scatter both over the meat.
3. In a bowl, whisk together soy sauce, brown sugar, gochujang, sesame oil, beef broth, and rice vinegar. Pour this mixture over the contents in your pot.
4. Cover and cook on low for 8 hours—or 4–5 hours on high—until the beef is fall-apart tender. (For quicker results, use the Instant Pot Duo 7-in-1 Electric Pressure Cooker, 6 Quart, cooking on high pressure for 75 minutes with natural release.)
5. If a thicker sauce is desired, remove the beef once cooked, skim excess fat, and simmer the sauce on the stove with cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) until glossy and thickened.
6. Shred the meat with the Chicken Shredder Tool Twist for Kitchen, return it to the sauce, and toss to coat. Serve hot, topped with scallions and sesame seeds.

Cook and Prep Times

Prep Time: 20 minutes

Cook Time: 8 hours (slow cooker) or 75 minutes (pressure cooker)

Total Time: 8 hours 20 minutes (slow cooker) or 1 hour 45 minutes (pressure cooker), plus time to shred and serve

Why This Korean Pot Roast Is a Must-Try

Korean Pot Roast elevates comfort food to new heights, balancing sweet, savory, and spicy notes with luscious, melt-in-your-mouth beef. It takes classic pot roast from ordinary to unforgettable, making it perfect for both casual weeknight dinners and festive celebrations. Serve it once, and you’ll find yourself craving this standout twist on tradition again and again!