Ingredients
- Chuck roast: 3-4 pounds
- Soy sauce: 1/2 cup
- Brown sugar: 1/4 cup
- Sesame oil: 2 tablespoons
- Garlic, minced: 4 cloves
- Ginger, grated: 1 tablespoon
- Gochujang (Korean chili paste): 2 tablespoons
- Onion, chopped: 1 large
Instructions
- Step 1: In a large bowl, whisk together the soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, and gochujang.
- Step 2: Place the chuck roast in the bowl with the marinade, ensuring it's fully coated. Cover and refrigerate for at least 4 hours, or preferably overnight.
- Step 3: Remove the roast from the marinade (reserve the marinade). Sear the roast on all sides in a large pot or Dutch oven over medium-high heat until browned.
- Step 4: Add the chopped onion to the pot and cook until softened, about 5 minutes. Pour the reserved marinade over the roast and add enough beef broth to cover about two-thirds of the roast.
- Step 5: Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 3-4 hours, or until the roast is fork-tender.
- Step 6: Shred the roast with two forks. Serve over rice, garnished with green onions and sesame seeds, if desired.
Notes
- For longer storage, shred the pot roast and keep it submerged in the sauce to prevent drying out in the fridge.
- Reheat leftover shredded pot roast in a saucepan over medium heat with a splash of beef broth to restore moisture.
- Try serving this flavorful pot roast in Korean-style tacos with kimchi slaw for a fun twist.
- Chef's tip: Don't skimp on the searing – a good sear creates a rich, flavorful crust that enhances the entire dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American