Description
A savory braised chuck roast cooked with carrots, onion, and a flavorful sauce.
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 with salt and pepper. Heat Dutch oven over medium-high heat and sear on all sides until browned, about 3-4 minutes per side. Remove and set aside.
- In the same pot, sauté the onion, garlic, and ginger for 3-4 minutes until the onion is translucent.
- Stir in gochujang, soy sauce, brown sugar, and rice vinegar, and scrape any bits from the bottom.
- Pour in the beef broth and stir to combine. Return the roast to the pot and add carrots around it.
- Cover and braise in a preheated oven at 325°F (160°C) for 3 to 3 hours until fork-tender.
- Skim off excess fat and drizzle with sesame oil. Garnish with chopped green onions and cilantro, if desired.
- Serve hot over rice or potatoes.
Notes
- Garnish with freshly chopped cilantro for additional flavor.
- Always adjust seasoning according to personal taste preference.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Braising
- Cuisine: Korean-American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg