Korean-Inspired Pot Roast in an Instant Pot is as “beef and vegetables” as you could hope for, but with a bit of a twist. It has many of the things you crave in a pot roast: fabulously meaty meat in a rich, rich sauce, tender carrots, and mushrooms. But it also has surprises: jujubes, ginger, daikon instead of potatoes, and the mushrooms are shitake.
Ingredients
1 boneless chuck roast, about 2.5 lbs
1 Tbs olive oil
1 large yellow onion, peeled and diced into large pieces
1 small segment (2-3 inches) of ginger root, (peeled and) minced
2 cloves garlic, peeled and minced
10 oz. mirin
3/4 cup soy sauce
3.5 oz. fresh shitake mushrooms, chopped
2 small daikon, peeled and segmented into big, manly chunks
2 extremely large carrots, peeled and segmented into big, manly chunks
1/2 heaping cup jujube (Chinese red dates)
3 Tbs cornstarch
1 Tbs dark sesame oil
Toasted sesame seeds, for garnish
1 lemon, optional
Directions
- Set the Instant Pot’s SAUTÉ function to more, 30 minutes. Meanwhile, pat the roast dry with paper towels. When the pot gives you the hot indication, rub the olive oil all over the roast and place it in the pot. Brown the roast on both sides, 4 minutes per. Cut it into long, roughly 2.5-inch-width strips and brown the cut sides and their opposites, 3 minutes per side. Cut the strips into roughly 2.5-inch segments and brown the cut sides, 3 minutes. Flip any that are red-side-up, and remove the others to the cutting board. After 2 more minutes of browning, transfer the final pieces beef to the cutting board.
- (When the time runs out on the SAUTÉ, immediately re-set it, accepting its default settings.) Cook the onion, stirring frequently, until softened, 4 minutes. Add the ginger and garlic and cook for 1 minute longer. Add the mirin and thoroughly deglaze the pan. CANCEL the sauté.
- Add the soy sauce to the pot. Add the beef back into the pot, carefully nestling it into the liquid. Set the pot to MEAT/STEW, more (45 minutes), high (pressure); natural release for 10 minutes.
- Meanwhile, place the daikon and 1 cup water in a large, covered pot over high heat (setting 7 out of 9) and cook for 2.5 minutes. Add the carrot and 1/2-cup water and continue to cook until the veg is softened, but still crunchy, 5 minutes. (Set a timer!) Off heat, strain out the water; leave the veg in the pot with the lid on.
- Remove the meat from the pot. Defat the liquid (but save all the solids). Add the defatted liquid (and the solids) back into the pot. Add the jujubes, daikon, carrots, shitakes, and the beef, and set the pot to MEAT/STEW, less (5 minutes), high (pressure); natural release for 10 minutes.
- Transfer all the solids to a serving platter, leaving the liquid in the pot. Add 3 Tbs water to the cornstarch to make a slurry. Set the pot to SAUTÉ, accept its default settings, and stir the slurry into the pot. CANCEL the saute when the sauce thickens, about 2 minutes. Stir the sesame oil into the pot. (Correct seasoning with lemon juice, or garnish servings with wedges.) Pour the sauce over the solids. Garish with sesame seeds.
Notes
- I developed this recipe using a six-quart Instant Pot. If you have a different type of or different size pot, you may have to make modifications.
- While browning, you may need the assistance of a sturdy wooden spoon to help you get a good grip with tongs so that you can flip the roast.
- I like the solids all left in the final dish, but you can strain them out while defatting the sauce if you wish.
The Backstory
This pot roast is so silky and luxurious. It’s so satisfying and flavorful that I find it very hard not to eat more than I probably should. The daikon is such an unexpected pleasure. It loses its radish flavor almost completely and takes on the flavor of the sauce … maybe it tastes a bit like a parsnip. Although it looks like potato, it is incomparably lighter and much less filling.
Social Learning
If this is a bit too saucy for you, hold back on the amount that you pour over the finished dish. Any sauce that you don’t use will be fantastic mixed with rice for a quick and easy snack, or as part of another meal.
Be careful about the jujubes. Even if you think they’ve been pitted, you may find a few pits. Also, I’m not crazy about how the jujubes tastes when leftover and reheated – even though I do like them in the dish when freshly cooked.
Daikon and Carrots
If you want the daikon and carrot chunks to be the same size, you may want to start out with daikon and carrots that are the same size. I realize that it’s difficult to find carrots the size of small daikon. Asian markets commonly sell carrots this size, though – and of course you’re much more likely to find daikon there, too.
If you want to be super fancy, you can shape the carrots and daikon into balls, use a vegetable peeler to round off the ridges of the peeled, segmented veg. Peel away, over and over, in different directions, until you have something round-ish. (I’ve seen it done with a paring knife, too.) This is fun to see in the finished dish, and fun to eat. However, it’s a major time suck.
Korean-Inspired Pot Roast in an Instant Pot
Credit for images on this page: unless cited otherwise, Make It Like a Man! This content was not solicited by anyone, nor was it written in exchange for anything. Thanks, Kesor. References: Ang Sarap, Bon Apetit, Clean Eating Kitchen, Flavor Bender, My Korean Kitchen, The Subversive Table. Also “Braised Beef Short Ribs (Galbi Jjim)” in The Culinary Institute of America Cookbook (New York: Lebhar-Friedman, 2008), 130.
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The roast looks so succulent and I like the use of carrot and daiko together. Definitely a feast!
angiesrecipes recently posted…Crispy Pork Belly with Basic Mole
Thank you, Angie!
So when I first read jujubes, I thought you were talking about the candy from our childhood. But then I thought: “No way. Jeff is an accomplished chef. He would never put candy in a pot roast recipe….or would he?” 🙂 Either way, I learned something here – I’ve never heard of “real” jujubes. Clearly I need to shop at the Asian market more often, right?? This pot roast sounds delicious, and I love how saucy it is!
David @ Spiced recently posted…Strawberry Cheesecake Tart
Weird thing is, they look just like the candy!
This looks wonderful, and I’m not a pot roast lover. The daikon is very intriguing!
Chef Mimi recently posted…Pet Peeve
Thanks, Mimi!
I’ve formed veggies into balls a couple of times. That’s it for me! You’re right that it’s a major time suck. And it doesn’t do a thing to improve their flavor. They do look pretty, though. 🙂 Anyway, this is such an interesting recipe! Quite different from what I (most of us, I suspect) think of as “pot roast.” Thanks!
John+/+Kitchen+Riffs recently posted…Bacon Jam with Jalapeño
You’re welcome!
I have to say I was expecting some gochujang in here… but, no! It really looks fantastic, Jeff — and will be easy to translate for a crock pot or the oven. Very curious about the jujubes… I have never had them. Great recipe!
You could easily skip the jujubes. And yes, this is very different from what you might expect. Not spicy at all. Very homey, but in a different way.
This is when I want my computer screen to be scratch and sniff and possibly even taste. This looks so very richly flavaored and one of those meal where I’ll be licking the bowl once the meal if finished.
mjskitchen recently posted…Tomato Confit Risotto
Thanks, MJ! It’s definitely a keeper!
Your recipe looks good and glad you enjoyed it. So funny, I’ve never cooked anything Korean, but I just reviewed a Korean vegan cookbook and will be trying some Korean cooking for the first time.
Judee recently posted…Tofu “Egg” Salad – Tasty Summer Salad
Awesome! I’ll be eager to hear how you fare with it!
Korean films and music groups are so popular here. But i havent tried anything from their cuisine. This roast looks really great.
Thank you!
Oh my goodness this looks absolutely mouth watering! I will send the link to my husband, because he is the cook in our house 🙂
Carla Corelli recently posted…How to overcome Pandemic Burnout – The Mental Health Crisis Created by Covid-19
Thanks!
I’ve been wanting Korean food recently but finding the ingredients is hard in our area. I’ll be saving this recipe for when we head south to visit our children. South Florida is full of ethnic markets.
Karen (Back Road Journal) recently posted…Cooking From Your Pantry, Marinated Chickpea Salad
Mmm, yes! In fact, if you go anywhere near Ft. Lauderdale, I can recommend a fantastic Korean restaurant!