Description
A succulent chuck roast braised with flavors of soy sauce, gochujang, ginger, and vegetables for a comforting Korean twist on a classic pot roast.
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
- Prepare the roast by patting it dry with paper towels and seasoning with salt and pepper.
- Sear the roast in a hot Dutch oven for 4-5 minutes on each side until golden brown.
- Sauté sliced onions, minced garlic, and fresh ginger for 3-4 minutes until translucent.
- Create the sauce by stirring in gochujang, soy sauce, brown sugar, and rice vinegar.
- Deglaze the pan with beef broth, scraping the bottom to incorporate all flavors.
- Return the seared roast to the pot and add the carrot chunks.
- Braise in a preheated oven at 325°F (163°C) for 3 to 3.5 hours.
- Finishing touches with sesame oil and garnish with chopped green onions and cilantro.
- Serve hot over rice, mashed potatoes, or in tortillas.
Notes
Allow the roast to rest for 10-15 minutes after cooking to ensure moist meat. Customize with additional vegetables if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 900mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 90mg