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Korean Style Pot Roast

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Ingredients

Scale

  • 3–5 lb beef chuck roast, trimmed and cut into large pieces

  • Salt and pepper, to taste

  • 2 Tbsp vegetable oil

  • 1 large sweet onion, thinly sliced

  • 5–6 cloves garlic, minced

  • 1 Tbsp fresh ginger, grated

  • 2 Tbsp gochujang paste

  • ¼ cup brown sugar

  • ½ cup low-sodium soy sauce

  • 2 cups beef stock

  • Optional: scallions, sesame seeds, toasted sesame oil for garnish

Instructions

  • Preheat oven to 325°F (or prepare slow cooker).

  • Season roast pieces with salt and pepper. Brown in oil (3–4 min per side). Remove.

  • Sauté onion until soft, add garlic and ginger until fragrant. Scrape browned bits.

  • Stir in gochujang, brown sugar, soy sauce, then beef stock. Return meat.

  • Cover and braise: oven 2½–3 hours or slow cooker low 8–9 hours.

  • Remove meat; if desired, thicken sauce with cornstarch slurry. Return meat to sauce.

  • Serve over rice and garnish.

Find it online: https://sizzlediary.com/korean-style-pot-roast/