Description
This Korean style pot roast is a flavorful and easy one-pot dish, perfect for anyone craving a delicious meal without spending too much time in the kitchen.
Ingredients
- 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
- 2 tablespoons chopped cilantro (optional)
Instructions
- Pat the chuck roast dry and sprinkle it with salt and pepper.
- In a Dutch oven, sear the roast on all sides until browned, then remove and set aside.
- In the same pot, sauté the onion, garlic, and ginger for about 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 the carrots around it.
- Cover and braise at 325°F for about 3 to 3.5 hours until fork-tender.
- Skim any fat off the sauce, drizzle roast with sesame oil, and garnish with green onions and cilantro.
- Slice or shred the roast as desired and serve hot.
Notes
This dish can be served over rice, mashed potatoes, or used in wraps. Be sure to let the roast rest before slicing for optimal juiciness.