Description
Ultra-tender beef chuck roast slow-cooked in a sweet-savory Korean-inspired sauce with fall-apart texture and deep umami flavor. Served with melt-in-your-mouth root vegetables.
Ingredients
Scale
- 3–4 lbs beef chuck roast
- 1 Asian pear (or 1/2 cup pineapple juice)
- 1/2 cup soy sauce (use gluten-free if needed)
- 1/4 cup brown sugar
- 2 tbsp honey
- 1 tbsp sesame oil
- 8 garlic cloves, minced
- 1 tbsp grated ginger
- 1 tbsp gochujang (Korean chili paste, adjust for heat)
- 1 large daikon radish, 1-inch chunks
- 2 carrots, 1-inch chunks
- 1 onion, quartered
- 4 shiitake mushrooms (or 8 oz button mushrooms)
- 1/2 cup chestnuts or potatoes (optional)
- 2 green onions, sliced
- 1 tbsp toasted sesame seeds
Instructions
- Marinate: Blend pear, soy sauce, sugar, honey, sesame oil, garlic, ginger and gochujang. Pierce roast all over with fork; coat with marinade. Refrigerate 4+ hours (best overnight).
- Sear: Remove meat from marinade (reserve liquid). Sear in Dutch oven over high heat 3 minutes per side until browned.
- Braise: Add reserved marinade and all vegetables except green onions. Bring to boil, then cover and transfer to 300°F oven. Cook 3.5-4 hours until fork-tender.
- Finish: Skim fat from sauce. Shred meat slightly or serve whole. Garnish with green onions and sesame seeds.
Notes
- Shortcut: Use slow cooker on Low 8 hours after searing
- For clearer broth: Strain and reduce sauce separately
- Traditional touch: Add 10 jujubes (red dates) if available
- Make ahead: Tastes better next day; remove meat before reheating sauce
- Prep Time: 30 minutes (+ marinating)
- Cook Time: 4 hours
- Category: Main Dish
- Method: Braising
- Cuisine: Korean Fusion
Nutrition
- Serving Size: 8 oz meat + veggies
- Calories: 480
- Sugar: 18g
- Sodium: 1200mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 130mg