Ingredients
Equipment
Method
- Pat the chuck roast completely dry with paper towels and season generously with salt and pepper on all sides.
- Heat a drizzle of oil in a Dutch oven over medium-high heat. Sear the roast on all sides for 3 to 4 minutes per side until deeply browned. Remove and set aside.
- In the same pot, add the sliced onion, minced garlic, and ginger. Saute for 3 to 4 minutes, stirring often, until softened and fragrant.
- Stir in the gochujang, soy sauce, brown sugar, and rice vinegar. Let cook for about 1 minute so the gochujang blooms in the heat.
- Pour in the beef broth and stir well to fully deglaze the pan, scraping up all browned bits from the bottom.
- Return the seared roast to the pot and nestle the carrot chunks around it.
- Cover with a tight-fitting lid and braise in a 325 degree F oven for 3 to 3.5 hours until the beef shreds easily with a fork.
- Remove from the oven and skim any excess fat from the surface of the braising liquid.
- Drizzle sesame oil over the top and let rest for a few minutes. Slice or shred the beef directly in the pot.
- Garnish with chopped green onions and cilantro. Serve hot over steamed rice, mashed potatoes, or in lettuce wraps.
Notes
Use low-sodium soy sauce for better seasoning control. Adjust gochujang quantity to your preferred heat level. For slow cooker: after searing and sauteing, transfer everything and cook on low for 8 hours or high for 4 to 5 hours. If braising liquid seems thin after cooking, simmer uncovered on stovetop for 8 to 10 minutes to reduce into a thicker glaze. Tastes even better the next day.
