Ingredients
- 3 pounds beef chuck roast
- 1 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup rice vinegar
- 1/4 cup sesame oil
- 5 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 cup beef broth
- 2 tablespoons gochujang (Korean chili paste)
- 1 onion, sliced
- 2 carrots, sliced into rounds
- 4 potatoes, quartered
- 2 tablespoons sesame seeds
- 4 green onions, sliced
If you’re looking for substitutions, you can replace gochujang with a mix of sriracha and a touch of honey for a similar heat and sweetness. For a gluten-free version, tamari can be used in place of soy sauce.
Instructions
- Preheat your oven to 300°F. This low temperature ensures that your roast will cook slowly and develop deep, rich flavors.
- In a large Dutch oven or oven-safe pot, heat the sesame oil over medium-high heat. Add the beef chuck roast, searing on all sides until browned, about 4-5 minutes per side.
- Remove the beef and set aside. In the same pot, add the onions, garlic, and ginger, sautéing until fragrant, about 2 minutes.
- Stir in the soy sauce, brown sugar, rice vinegar, beef broth, and gochujang. Bring to a gentle simmer, scraping up any browned bits from the bottom of the pot.
- Return the beef to the pot, nestling it into the liquid. Add the carrots and potatoes around the meat.
- Cover the pot with a lid and transfer to the preheated oven. Roast for 3-4 hours, or until the beef is fork-tender and the vegetables are cooked through. I find that checking every hour ensures the perfect texture.
- Once done, remove from the oven and let rest for 10 minutes. Garnish with sesame seeds and sliced green onions before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International