Description
A tender and flavorful pot roast with Korean-inspired spices and ingredients.
Ingredients
Scale
- 3 lbs beef chuck roast
- 1 cup soy sauce
- 1/2 cup brown sugar
- 4 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tbsp sesame oil
- 1 onion, sliced
- 2 carrots, chopped
- 2 cups beef broth
- 1 tbsp gochujang (Korean red pepper paste)
Instructions
- Season the beef with salt and pepper.
- Heat sesame oil in a pot over medium-high heat. Sear the beef on all sides.
- Add garlic, ginger, and onion. Cook for 2 minutes.
- Mix soy sauce, brown sugar, and gochujang in a bowl. Pour over the beef.
- Add beef broth, carrots, and bring to a boil.
- Reduce heat to low, cover, and simmer for 3 hours.
- Shred the beef and serve with rice.
Notes
- Use a slow cooker for a more tender result.
- Adjust gochujang to control spiciness.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 12g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg
Keywords: Korean pot roast, beef stew, spicy beef, slow-cooked beef