Description
Make this Korean-inspired Gochujang Pot Roast in your Dutch oven for a spicy, savory, and fall-apart-tender dinner. A cozy fusion twist on a classic pot roast that’s perfect for cold nights or dinner parties.
Ingredients
Units
Scale
- 1 chuck roast or 1 lb beef tips
- 2 tbsp olive oil
- 2 carrots chopped
- 1 onion, sliced
- 5 cloves garlic
- 2 inch piece of ginger, grated
- 2 tbsp gochujang paste
- 1/3 cup red wine
- 2 tbsp tomato paste
- 1/4 cup brown sugar or maple syrup
- 1/2 cup soy sauce
- 2 cups beef stock
- 3 bay leaves
Instructions
- Slice pot roast into 3 even chunks. Generously sprinkle the surface of the roast with salt. Oil a dutch oven and heat over medium-high heat. Place the roast chunks into the oiled duck oven to braise. Braise each side until golden brown on the edges.
- Once done braising meat, remove meat and set aside for now.
- To the same pot, add onions, carrots, garlic and sauté until just soft.
- Add tomato paste, gochujang sauce and red wine and stir any bits that have stuck to the pan. Sauté for a couple additional minutes to allow the wine to cook down a bit.
- Add in soy sauce, beef stock to the pan and stir. Add beef back to the pan and let it simmer for a couple minutes.
- Add a couple bay leaves to the pot and cover.
- Roast in oven on 350ºF for 1.5-2 hours, until the meat can be easily pulled apart with a fork.
- Let roast cool for 5-10 minutes before plating and serving.