I always love a good, slow 🦥 cooked, fall apart tender meal centered on roast beef. Throw a hunk of trusty chuck roast into a pot with pretty much anything and you almost can’t mess up. If you want to try possibly the best roast beef you’ve ever had, you HAVE to make this Korean 🇰🇷 Braised Chuck Roast. It roasts slowly in a beautifully balanced blend of sweet, tangy, and salty flavors you’ll be craving even while still eating it.
Chuck roast is a prime cut of beef to slow cook; there are no arguments there. It will always taste good, but how you choose to dress 👗 it can make all the difference in creating a memorable, even signature, meal. The Korean-inspired flavor profile of this particular roast features copious amounts of fresh zingy ginger and garlic, mild yet distinct gochujang, slightly sweet acidity from orange juice, and onion slices melding together in a soy sauce, brown sugar base. The roast braises in this tasty concoction while releasing its own juices, making for a sticky jus. About this jus, by the way: you’ll use whatever you have on hand to wipe up every last drop. The beef falls apart to tender, shreddy goodness, making it perfect for dishing up into tacos, burritos, nachos, or heaping on top of sticky jasmine rice. The unsung hero here is surprisingly the onion from the braising liquid. Harmonizing with the roast in the oven, they turn into a sweet, melty, meaty jam that you’ll pile on top of the meat as a built-in, complementary condiment. A good serving of kimchi doesn’t hurt either.
I’ve also used this same braising liquid/cooking method on short ribs and chicken drumsticks for more amazing variations of this tasty meal. But there’s something so versatile and satisfying about roast beef. This is kind of the only way anyone wants roast beef anymore at our house, it’s that good. Whether we’re making tacos or a starchy side of steamed rice or mashed taters, this beef is the star dish everyone wants. Seriously, make it. 🔨
