Korean Inspired Chuck Roast
Prep time: 5-10 minutes Cook time 3-4 hours
Lately, I've been doing a chuck roast once at the beginning of the week to kick off an easy meal prep. That way if I'm indecisive, I can figure out what other recipes I want to test or try later on in the week. Originally, I was going to post an easy, traditional chuck roast recipe made with carrots, potatoes, etc., but then I thought, boring! I mean, it's still delicious, but there are already a ton of those recipes out there. Plus, anything Korean (traditional or inspired) food is my and my husband's favorite! It is a small labor of love, but its well worth it in my opinion. Anyway, I can't stand long winded-blog posts when I just want to get the recipe! So here it is:
1-2 tablespoons neutral oil
1 chuck roast
1/2 yellow onion sliced in thin pieces
1 teaspoon of vinegar
3 garlic cloves minced
2 inch knob of ginger pealed and minced
1/4 cup soy sauce
2 tablespoons brown sugar
1 tablespoon gochugaru (korean red pepper flakes)
4-6 cups of beef broth
1/2 pound/8 oz carrots pealed and cut in halves
1/2 pound/ 8 oz sugar snap pea pods
8 oz of mushrooms
1 tablespoon sesame oil
Toppings -pick your faves :)!
an egg soft-boiled/fried
cilantro - (not traditional but tasty)
sliced green onions
Let's get Cookin'
Preheat oven to 400F
In a large dutch oven, heat a couple tablespoons of sesame oil on medium high heat. Sear each side of the chuck roast in the pot and then set the roast aside on a plate.
Turn the heat down to medium and add the onions to the pot and then add the vinegar to loosen any bits of roast stuck to the bottom of the pot. Stir for 1-2 minutes until softened.
Add the minced garlic and ginger and sauté for a couple more minutes. Then, add the soy sauce, brown sugar, and gochugaru and stir.
Place the chuck roast back into the pot and fill the pot with beef stock (or water with a couple of beef bullion cubes) until the stock has reached the top of the roast.
Place the lid on the pot and place the roast in the oven for 1 1/2 hours.
After the 1 1/2 hour point, remove the pot from the oven , and add the carrots and snap peas. Place lid back on the pot and the pot back into the oven for 1 1/2.
At this point, the roast should fall apart easily. If it does not, cook it for an additional 1/2 - 1 hour period, or until the roast falls apart.
After that time period, remove the pot from the oven, stir in the mushrooms, and place the pot with the lid on back in the oven for an additional 10 minutes.
Remove the pot from the oven and gently pull apart the roast. Top it with sesame oil, and serve with your favorite toppings over ramen noodles or rice!
Crock pot instructions:
Follow steps 1-4 above
Place your roast mixture in a crock pot, again fill with stock until it reaches the top of the roast and cook on low for 8-10 hours.
3 hours before it's done, add the carrots and snap peas
1 hour before it's done, add the mushrooms
When the roast is done, top with sesame oil, and serve over rice or ramen with your favorite toppings.
One small note:
* I like to save the left over juices from the roast to make rice in the instant pot or stovetop for a side dish*