Directions
- 1Generously season both sides of the chuck roast with salt.
- 2Season both sides of the chuck roast with pepper.
- 3Heat some oil in a pot.
- 4Sear the fat cap of the roast first.
- 5Flip the roast and sear all sides.
- 6Place the seared roast in the crock pot.
- 7Pour 1 cup of beef broth into a bowl.
- 8Add 1/2 cup of soy sauce.
- 9Add 1/4 cup of brown sugar.
- 10Add 3 tablespoons of gochujang.
- 11Add some rice vinegar.
- 12Add some sesame oil.
- 13Add some ginger garlic paste.
- 14Mince about 5 garlic cloves into the bowl.
- 15Chop up some green onions and add them to the bowl.
- 16Grate one peeled pear into the bowl.
- 17Whisk all the sauce ingredients together.
- 18Pour all the sauce on top of the roast in the crock pot.
- 19Add some mushrooms to the crock pot.
- 20Cook on low for about 7 to 8 hours in the crock pot.
- 21Remove the lid after 7 hours of cooking.
- 22Shred the meat using two forks.
- 23Let the shredded meat sit in the juices for a little bit.
- 24Prepare the rice by adding garlic salt and squeezing some lime into it.
- 25Place the rice into a small cup and mold it.
- 26Place the molded rice onto a plate.
- 27Take the pot roast and mushrooms and place them on the side of the rice.
- 28Add sliced cucumbers to the plate.
- 29Garnish with green onions.
- 30Spoon some pot roast juice over the plate.
Ingredients
- 3 lbs chuck roast
- Salt
- pepper
- 1 tbsp oil
- 1 cup beef broth
- 0.5 cup soy sauce
- 0.25 cup brown sugar
- 3 tbsp gochujang
- rice vinegar
- sesame oil
- ginger garlic paste
- 5 garlic cloves
- green onions
- 1 pear
- mushrooms
- garlic salt
- lime
Equipment
cutting boardsalt grinderpepper grinderpottongscrock potbowlmeasuring cupmeasuring spoongraterwhiskforkkitchen knife
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