Gochujang Pot Roast

Flavorful, spicy, craveable Korean inspired pot roast with a bright carrot salad.

Ingredients

Pot Roast

• 3-4 pound boneless beef chuck roast, cut into 6 pieces
• 1 onion, sliced
• 3 garlic cloves, minced
• 2 tablespoons grated ginger
• 1/4 cup gochujang
• 2 tablespoons Honey Ginger Balsamic Vinegar
• 1/2 cup soy sauce
• 2 cups beef stock
• 1 tablespoon salt
• 1 tablespoon Korean Chile Flakes
• 2 tablespoons Grapeseed Oil
• Rice for serving

Carrot Salad

• 3 large carrots, peeled and cut into ribbons (with a peeler)
• 1/2 cup Apple Cider Vinegar
• 1 tablespoon Toasted Sesame Oil 
• 2 tablespoons Garlic Olive Oil
• 2 teaspoon salt
• 1 teaspoon Korean Chile Flakes
• 2 teaspoons White Sesame Seeds
• 1/2 cup chopped parsley
• 1 tablespoon grated ginger

Instructions

1. Heat the oven to 325 degrees. 
2. Season the beef all over with salt. Heat the grapeseed oil in a large dutch oven over medium high heat. Add the beef to the dutch oven and sear for about 5 minutes per side. Remove the beef and set aside.
   
3. Add the sliced onion to the dutch oven and saute for a couple minutes. In a small bowl, mix the garlic, ginger, gochujang, honey ginger balsamic vinegar, soy sauce and korean chile flakes. Add the sauce to the onions and cook for 1 minute. Pour in the beef stock and return the beef to the dutch oven. Roast for 2.5 hours.
4. While the roast cooks, make the carrot salad. In a large jar, mix the vinegar, sesame oil, garlic oil, salt, chile flakes, sesame seeds, parsley and ginger. Add in the carrots and mix well to coat. Refrigerate until the roast is ready.
5. When the beef is fall apart tender, serve over rice with a bit of the pan sauce on top. Top with the carrot salad.

Takes 3 hours

Serves 4-6