Korean Style Pot Roast

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  Beef Chuck Roast
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  1 tablespoon kosher salt
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  Vegetable oil(15g)
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  Yellow Onion
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  Garlic
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  Ginger, Fresh Root(15g)
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  Gochujang, Korean Red Chili Paste(30g)
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  Brown sugar(60g)
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  Soy Sauce, Low Sodium(120g)
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  Low Sodium Beef Broth(480g)
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  Cilantro, Fresh
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  Kimchi, Cabbage, Fermented

Instructions

1. 1Pat the beef chuck roast dry and season generously with salt. Heat the vegetable oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes. Working in batches to avoid crowding, add the beef and cook 10–12 minutes per batch, turning occasionally, until deeply browned on all sides. Transfer each batch to a plate.
2. 2Reduce heat to medium. Add the diced onion to the Dutch oven and cook, stirring occasionally, 4–5 minutes until softened and translucent. Add the minced garlic and grated ginger, stirring constantly, 1–2 minutes until fragrant.
3. 3Stir in the gochujang, brown sugar, and soy sauce, mixing until fully combined. If the aromatics begin to stick, add ¼ cup of the beef broth and scrape up any browned bits from the pot bottom.
4. 4Return the browned beef and any accumulated juices to the Dutch oven. Pour in the remaining beef broth and stir to combine. Increase heat to medium-high and bring to a simmer, about 5 minutes. Cover the pot and reduce heat to low, then simmer 2–2.5 hours, stirring occasionally, until the beef is very tender and shreds easily with a fork.
5. 5Remove the pot from heat. Divide the pot roast evenly into 6 airtight containers while hot, distributing the beef and broth equally among them.
6. 6Cool the containers to room temperature, about 20 minutes, then seal and refrigerate up to 5 days, or freeze up to 3 months.
7. 7To serve, reheat a container over medium heat or in the microwave at 50% power for 3–4 minutes until warmed through. Garnish with fresh cilantro and serve alongside rice and kimchi.