HOLD. THE. PHONE.
This is a new favorite recipe that I need everyone to make ASAP. The Modern Proper gives various different ways to make this dish but I say the best route is LOW and SLOW. This is an easy recipe to prep in the morning and forget until dinner time. I served mine with kimchi from a local Asian market, some cucumbers for extra crunch, and some white rice. I shared some with my mom and her friend & still had more to pack lunches for the week. What’s great about this dish is it’s all the deliciousness of a pot roast without the heaviness.
Ingredients
- 4 to 5lb Chuck Roast, cut into 3 in pieces
- 1 TBSP Salt
- 1 TBSP Canola or Vegetable Oil
- 1 Sweet Onion, thinly sliced
- 6 Garlic Cloves, finely chopped
- 1 TBSP Fresh Grated Ginger
- 2 TBSP Gochujang Paste
- 1/4 Cup Brown Sugar
- 1/2 Cup Soy Sauce
- 2 Cups Beef Stock
- Cooked Rice & Kimchi for serving
Let’s Get Cooking
Pat the beef dry and season with salt. Heat the oil in a large Dutch oven over MED-HIGH heat. Once the oil is hot, brown the meat on all sides in batches and transfer to a slow cooker.
Add the onions to the Dutch oven and cook until softened about 4 minutes. Add in the garlic + ginger and stir until fragrant, about 1 minute. Add in 1/4 cup of beef stock and scrape up the browned bits. Transfer to the slow cooker.
To the slow cooker stir in the gochujang + brown sugar + soy sauce + remaining 2 Cups of Beef Stock. Cover and cook on low for 8-9 hours.
Serve with cooked rice, cucumbers, and kimchi.
Made with Love,
Hannah
Hangry Hannah 