Korean Style Pot Roast

• portions: 6 servings
• temps actif: 20 minutes
• temps total: 3 hours 20 minutes

Ingrédients

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. <

id=”instruction-step-4″>4. Stir in gochujang, soy sauce, brown sugar, and rice vinegar. <

id=”instruction-step-5″>5. Pour in beef broth and stir to deglaze the pan. <

id=”instruction-step-6″>6. Return roast to the pot and add carrots around it. <

id=”instruction-step-7″>7. Cover and braise at 325°F for 3 to 3.5 hours until fork-tender.

id=”instruction-step-8″>8. Skim fat, drizzle with sesame oil, and garnish with green onions and cilantro.

id=”instruction-step-9″>9. Slice or shred the roast.

id=”instruction-step-10″>10. Serve hot over rice, mashed potatoes, or in wraps.

Nutrition

• Taille de Portion: 1 portion
• Calories: 460
• Lipides Totaux: 26g
• Lipides Saturés: 9g
• Lipides Insaturés: 15g
• Acides Gras Trans: 1g
• Cholestérol: 125mg
• Sodium: 870mg
• Glucides Totaux: 10g
• Fibres Diététiques: 1g
• Sucres Totaux: 6g
• Protéines: 44g