Raise your hand if you liked your mom’s pot roast? The tender, succulent meat that usually came with carrots and potatoes, and cooked for hours in the oven.

This was how she made less expensive cuts of meat delicious and fork tender. This is how the house filled with the rich aroma of someone cooking. This made condensation on the windows. This is what you want when you think of home.

Except. I changed all that.

I didn’t have 3 hours and I wanted this rich flavor, then tenderness but in a sweet and spicy wrap with fresh, crunchy lettuce. I made this beef in the Instant Pot. It really is a time saver for less tender cuts of meat. Don’t have an Instant Pot? No worries, you can still have Korean Beef Lettuce Wraps by cooking the roast in the oven. See the note at the end of the recipe.

Braising, a gentle cooking process, breaks down tough connective fibers. It turns less-tender cuts of meat into fork tender bites in a two-step process. Browning the food, then cooking in a tightly covered pan with liquid, low and slow. Braising can be done on the stove or in the oven and is not limited to meat. It works for vegetables too.

This recipe would make Super Bowl fans happy. But beyond that, Korean Beef is a great make-ahead recipe. I think the flavor is even better on Day 2 but, the beef filling keeps up to 4 days in the refrigerator or you can freeze it airtight up to 3 months. From shredded carrots, to chopped cucumbers, I give lots of topping options. Choose your favorite crunch or use what you have on hand.

Korean Beef gives you that cozy, home-cooked aroma will hit you as soon as you open the Instant Pot. I think mom would approve.

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Judy Barbe is a registered dietitian, speaker and author of “Your 6-Week Guide to LiveBest: Simple Solutions for Fresh Food & Well-Being.” Visit her website www.LiveBest.info for every day food solutions.


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