Description
A comforting pot roast infused with bold Korean flavors, perfect for chilly days.
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 and season it generously with salt and pepper on all sides.
- In a Dutch oven, heat a little oil over medium-high heat and sear the roast until browned on all sides. Remove and set aside.
- In the same pot, sauté sliced onion, minced garlic, and ginger for about 3–4 minutes until fragrant.
- Stir in gochujang, soy sauce, brown sugar, and rice vinegar.
- Pour in the beef broth and deglaze by scraping stuck bits off the bottom.
- Return the seared roast to the pot and add carrot chunks around it.
- Cover and braise in the oven at 325°F for 3 to 3.5 hours, until the beef is fork-tender.
- Skim off any fat, drizzle with sesame oil, and garnish with green onions and cilantro before serving.
- Serve hot over rice, mashed potatoes, or in wraps.
Notes
Allow the roast to rest before slicing to maintain juiciness. Adjust the spice levels to your taste.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg