Ingredients
Equipment
Method
- Preheat your oven to 300 degrees F (150 degrees C).
- In a large measuring cup or bowl, whisk together the beef broth, soy sauce, garlic chili sauce, gochujang, sesame oil, rice wine vinegar, and brown sugar until combined. Set aside.
- Pat the chuck roast dry and season generously with salt and pepper. Heat the vegetable oil in a large Dutch oven over medium-high heat. Brown the roast on all sides. Remove the roast from the pan and set aside on a plate. Add the chopped onion to the Dutch oven and cook for 3-5 minutes. Add the grated ginger and chopped garlic and cook for 1 minute more.
- Pour the prepared sauce into the Dutch oven and cook for 4-5 minutes. Return the browned roast to the Dutch oven. Cover and cook in the preheated oven for about 2 1/2 hours, or until the meat is very tender and shreds easily.
- Before shredding the meat, whisk the cornstarch with 1/4 cup of water in a small bowl until smooth. Stir this mixture into the sauce in the Dutch oven to thicken it. Shred the meat and serve with steamed white rice or mashed potatoes. You can top with sesame seeds if desired.
Notes
This pot roast is delicious served with steamed white rice or mashed potatoes. You can also top it with sesame seeds for extra flavor and texture.