Description
A comforting pot roast braised with a sweet and spicy Korean-inspired sauce, perfect for simple weeknight dinners and enjoyable leftovers.
Ingredients
Main Ingredients
- 3–4 lbs chuck roast (A cut of beef ideal for slow cooking.)
- 1 large onion, sliced
- 3 carrots, peeled and cut into chunks (Add later to avoid mushy texture.)
- 5 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/4 cup soy sauce
- 2 tablespoons gochujang Korean chili paste (Adjust quantity for less heat.)
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil (For drizzling at the end.)
- 1 cup beef broth (Warm it before adding to the pot.)
- 2 green onions, chopped (for garnish)
- 2 tablespoons chopped cilantro (optional)
Instructions
Preparation
- Pat the chuck roast dry and season with salt and pepper.
- In a Dutch oven, sear the roast on all sides until browned. Remove and set aside.
- In the same pot, sauté the onion, garlic, and ginger for 3–4 minutes.
- Stir in gochujang, soy sauce, brown sugar, and rice vinegar.
- Pour in the beef broth and stir to deglaze the pan.
- Return the roast to the pot and add carrots around it.
Cooking
- Cover and braise at 325°F for 3 to 3.5 hours until fork-tender.
- Skim fat, drizzle with sesame oil, and garnish with green onions and cilantro.
- Slice or shred the roast.
- Serve hot over rice, mashed potatoes, or in wraps.
Notes
Let the roast cool before storing. It can be refrigerated for up to 4 days or frozen for up to 3 months. Reheat gently with a splash of broth to prevent drying out.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Category: dinner, Main Course
- Cuisine: Korean