Description
A tender, slow-cooked beef chuck roast infused with soy sauce, ginger, and garlic, finished with a glossy reduced glaze.
Ingredients
Scale
- 3–4 lb Beef Chuck Roast
- 1/2 cup Soy Sauce
- 1/4 cup Brown Sugar
- 2 tbsp Fresh Ginger, grated
- 4 cloves Garlic, minced
- 1 tbsp Sesame Oil
- 2 cups Beef Broth
- 1 tsp Black Pepper
- 2 tbsp Vegetable Oil
Instructions
- Preheat oven to 300°F (or prepare slow cooker).
- Heat vegetable oil in a Dutch oven over medium-high heat and sear the beef on all sides until browned.
- Remove beef from the pot. Add minced garlic and grated ginger, sautéing for 1 minute.
- Pour in 1/2 cup of beef broth and scrape the bottom of the pot to release browned bits.
- Whisk together soy sauce, brown sugar, sesame oil, remaining beef broth, and black pepper.
- Place the beef back into the pot and pour the sauce mixture over the top.
- Cover with a tight lid and cook in the oven for 6-8 hours (or 8 hours on low in a slow cooker) until the meat is fork-tender.
- Remove the beef to a platter. Strain the cooking liquid into a saucepan and simmer over medium-high heat until thickened into a glaze.
- Slice or shred the beef and pour the reduced glaze over the top before serving.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Braising
- Cuisine: Korean-Fusion