Korean Pot Roast

Ingredients

• 3-4 pound chuck roast cut into 3 pieces

• Kosher salt

• 2 tablespoons olive oil

• 1 onion sliced

• 2-3 garlic cloves chopped

• 1 tablespoon fresh ginger grated

• 2 tablespoons gochujang  sauce

• 2 tablespoons brown sugar

• 1/2 cup soy sauce low sodium if preferred

• 4 cups beef broth

• 2 tablespoons cornstarch

Directions

1. Season the beef with salt and brown on both sides in a Dutch oven. Remove to plate. Add onion, garlic and ginger to the pot and cook until softened and fragrant, adding a little stock as it dries up. Add the gochujang sauce, brown sugar, and soy sauce, stir to combine. Add the beef back to the dutch oven and pour the remaining broth over top. Bring to a boil and simmer for 10 minutes.

2. Cover and transfer to 350 degree oven for about 2 1/2 hours or until the beef is fork tender. Let cool a bit remove the beef from the pot and set aside. Skim the fat off of the surface and place back on the stove.

3. Bring to a simmer, mix the cornstarch with a little cold water to make a slurry and pour into the sauce. Continue to simmer until thickened and add the beef back to the pot to warm up with the sauce.

4. Serve over rice with some scallions and sesame seeds if desired.