Description
This delicious braised chuck roast is perfect for a comforting meal, featuring tender meat and savory flavors.
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 chuck roast dry and season with salt and pepper.
- In a Dutch oven, sear the roast on all sides until browned. Remove and set aside.
- In the same pot, sauté onion, garlic, and ginger for 3–4 minutes.
- Stir in gochujang, soy sauce, brown sugar, and rice vinegar.
- Pour in beef broth and stir to deglaze the pan.
- Return roast to the pot and add carrots around it.
- Cover and braise at 325°F for 3 to 4 hours until fork-tender.
- Skim fat, drizzle with sesame oil, and garnish with green onions and cilantro.
- Slice or shred the roast.
- Serve hot over rice, mashed potatoes, or in wraps.
Notes
- For added flavor, consider marinating the chuck roast overnight.
- This dish pairs wonderfully with a side of steamed vegetables.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 550
- Sugar: 7g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 110mg