Description
A comforting and flavorful pot roast infused with gochujang, soy sauce, and aromatic vegetables, capturing the essence of Korean cuisine.
Ingredients
Scale
- 3–4 lbs chuck roast
- 3 carrots, peeled and cut into chunks
- 1 large onion, sliced
- 5 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1/4 cup soy sauce
- 2 tablespoons gochujang (Korean chili paste)
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 cup beef broth
- 2 green onions, chopped (for garnish)
- 2 tablespoons chopped cilantro, optional
Instructions
- Pat the chuck roast dry with paper towels and season generously with salt and pepper.
- In a hot Dutch oven, add a splash of oil and sear the roast on all sides until browned. Remove and set aside.
- In the same pot, sauté sliced onion, minced garlic, and fresh ginger for 3–4 minutes until fragrant.
- Stir in gochujang, soy sauce, brown sugar, and rice vinegar.
- Pour in beef broth and deglaze the pot, scraping the bottom for flavorful bits.
- Return the roast to the pot and add carrot chunks around it.
- Cover and braise at 325°F for 3 to 3.5 hours until fork-tender.
- Skim excess fat, drizzle with sesame oil, and garnish with green onions and cilantro.
- Slice or shred the roast and serve hot with your choice of sides.
Notes
Allow the roast to rest before slicing for optimal flavor. Customize with additional vegetables or a different cut of meat if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 900mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg