Description
A tender chuck roast braised in a gochujang-sweet soy sauce, paired with carrots and onions for a flavorful, one-pot comfort meal.
Ingredients
Scale
- 3–4 lbs chuck roast
- 3 carrots, peeled and cut into chunks
- 1 large onion, sliced
- 5 garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 1/4 cup soy sauce
- 2 tbsp gochujang Korean chili paste
- 2 tbsp brown sugar
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 cup beef broth
- 2 green onions, chopped (for garnish)
- 2 tbsp chopped cilantro (optional)
Instructions
- Pat the chuck roast dry and season both sides generously with salt and pepper.
- Heat a Dutch oven over medium-high heat with oil. Sear the roast 3–4 minutes per side until browned. Remove and set aside.
- Lower heat to medium, add onion, garlic, and ginger. Sauté 3–4 minutes until softened.
- Stir in gochujang, soy sauce, brown sugar, and rice vinegar. Cook for 1–2 minutes.
- Pour in the beef broth and deglaze the pan. Return the roast and add carrots.
- Cover and braise in a preheated 325°F oven for 3–3.5 hours until fork-tender.
- Remove roast, skim fat from sauce, and drizzle with sesame oil. Garnish with green onions and cilantro.
- Slice or shred the meat and serve hot over rice, mashed potatoes, or in wraps.
Notes
For gluten-free, substitute soy sauce with tamari or coconut aminos. Adding shiitake mushrooms enhances umami flavor.
- Prep Time: 30 minutes
- Cook Time: 210 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 7g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg
Keywords: pot roast, Korean recipe, comforting meals, one-pot dinner