Description
This delicious braised chuck roast is tender, flavorful, and perfect for a hearty meal.
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 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 onion, garlic, and ginger for 3–4 minutes.
- Stir in gochujang, soy sauce, brown sugar, and rice vinegar.
- Pour in beef broth and stir to deglaze the pan.
- Return roast to the pot and add carrots around it.
- 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
- This dish serves well for family gatherings and can be made ahead of time.
- Prep Time: 20 minutes
- Cook Time: 3.5 hours
- Category: Main Dish
- Method: Braising
- Cuisine: Korean
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 450
- Sugar: 5g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg