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Korean-Style Pot Roast

Jayanni
Tender beef pot roast gets an exciting Asian-inspired makeover with fragrant sesame oil, rich Korean BBQ sauce, and a hint of pear. Get this easy and flavorful recipe!
Print Recipe
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Course Main Course
Cuisine Korean
Servings 5 servings

Equipment

  • Crockpot/Slow Cooker or Dutch Oven as alternative
  • Set of Tongs
  • Large Skillet Cast Iron recommended
  • Food Processor or Blender
  • Knife
  • Cutting Board
  • Set of measuring spoons
  • Set of Measuring Cups

Ingredients
  

  • 1.5 lbs Chuck Roast
  • ½ Large White Onion
  • 4 Garlic Cloves
  • 1 Ripe Pear peeled
  • 1 tsp Ginger Paste
  • ⅓ cup Beef Broth
  • Dried or Fresh Basil Leaves
  • 1 Chopped Scallion for garnish
  • Sesame Seeds for garnish
  • Salt to taste
  • 1 tsp Black Pepper
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Brown Sugar optional
  • 3 tbsp Korean BBQ Sauce
  • 1 tsp Sriracha
  • 1 tsp Sesame Oil
  • 2 tbsp Rice Wine Vinegar
  • Drizzle of Olive Oil

Instructions
 

  • Place the chuck roast on a large cutting board and slice into large chunks. To aid the sear, Pat-dry the meat on both sides.
  • Season both sides generously with coarse salt and black pepper, set aside.
  • Grease a large skillet with olive oil and bring to a high heat to sear the seasoned chuck roast on both sides.
  • Sear the chuck roast for three minutes on each side or until a golden brown crust is achieved. Set aside in your slow cooker/crockpot with the residual rendered fat (beef drippings) from the pan.
  • Wash your scallions, fresh basil leaves, and pear, set aside. Chop the peeled pear and white onion into chunks for pureeing. Additionally, separate the four garlic cloves.
  • Taste a small sample of the pear to monitor the sweetness level, this will determine if the brown sugar is needed (in case your pear is not ripe).
  • Add the rice wine vinegar, sesame oil, sriracha, Korean BBQ sauce, ginger paste, garlic cloves, pear, onion, basil, and brown sugar into a food processor or blender; puree until smooth (a few chunks is acceptable).
  • Pour the puree over the sear chuck roast into the crockpot. Sprinkle garlic and onion powder, followed by the beef broth to cover the chuck roast.
  • Cover the crock pot with a lid and set on high for 4 hours.
  • Once the Korean-style pot roast is fork tender serve with jasmine rice and vegetables.

Notes

Recipe Tips:
  • Low and slow is the best method to achieve a tender pot roast. 
  • If you do not have a crockpot, use a dutch oven and slow cook at 300 degrees for four hours. 
  • If you are using a larger serving of chuck roast, adjust the cook time accordingly,
  • Due to the sodium content in most Korean BBQ sauces, add additional salt at the end to taste.
  • Prior to searing the chuck roast, season both sides liberally with salt and black pepper. If you are unsure of how much salt to use, start with one teaspoon or ensure the entire piece of beef is evenly coated. 
  • Taste the puree mixture to adjust flavoring to your taste buds. 
  • You can reduce the pot liquor from the crockpot in a small saucer to pour over the roast and rice. If you desire a thicker consistency, add a cornstarch slurry to gain a gravy consistency. 
  • Allow the meat to rest on the counter for about 15 minutes before cooking to aid tenderness, this ensures the muscles aren’t shocked and tightened by the high heat for searing
  • Store any leftover pot roast in the fridge for up to four days using an air-tight container. 
  • It is recommended to refrigerate approximately two hours after cooking has concluded.
  • To freeze leftover pot roast, use a freezer safe zip-loc bags with a labeled date to store for up to three months. 
  • Prior to reheating frozen pot roast, it is recommended to thaw in the fridge the night before. 
  • If you are cooking the pot roast in advance, change the setting from high to warm in preparation for dinner.
  • If you choose to use the low crockpot setting, slow cook for 6-8 hours. 
Keyword Korean Style, Pot Roast