I have had very little luck working with chuck roast. The last time I made a roast, it came out dry, tough, and stringy. Unappetizing to say the least. So when I received this luscious grassfed chuck roast from Bos Creek, I definitely did not want to transform it into another brick. No, that would not be good at all.
Who or what is Bos Creek? Well, you may remember my mentioning them a couple of posts ago. They are a purveyor of grassfed meat. What makes them unique is that they provide a subscription service so that you can have quality meat delivered to your front door. Not only that, but they also provide grassfed L.A. Galbi, a cut that is difficult to find if you’re looking for grassfed beef. Click here for more information on Bos Creek and grassfed meat.
Now about my chuck roast. It is a leaner cut of meat which is ideal for slow cooked dishes. I was inspired by Simply Recipes’ Braised BBQ Beef Sandwiches. I had made my version of pulled pork sandwiches in the past and thought I’d put a similar Korean spin on a beef version. This spicy braised beef did not disappoint! The meat came out tender and full of flavor. This one’s a winner!
- ½ cup kochujang (Korean fermented red pepper paste)
- ½ cup white vinegar
- ¼ cup brown sugar
- salt and pepper
- 1 Tbsp olive oil
- One 2-pound chuck roast
- 2 medium onions, sliced thinly
- 1 28-ounce can whole tomatoes
- 8 sandwich or hamburger buns
- In a small bowl, whisk together kochujang, white vinegar, and brown sugar. Add about 1 teaspoon of kosher salt and some black pepper. Note: If you think it needs more salt, taste and add another teaspoon.
- In a large, heavy pot, heat olive oil on medium heat. Add the onions and cook until translucent, about 5 minutes. Add the tomatoes, crushing the tomatoes with your hands as you add them to the pot. Add the remaining tomato sauce from the can.
- Add the kochujang sauce, increase heat to medium high and simmer for 10 minutes. Add the chuck roast. Bring to a low simmer, cover and slow cook until meat is very tender, stirring occasionally, about 3 hours.
- Remove meat from the pot and onto a cutting board. Use a fork and knife to shred and pull apart the beef. Set aside.
- Raise the heat to medium high and bring the tomato kochujang sauce to a high simmer, uncovered. Reduce the sauce until thick, about 15-20 minutes, stirring often.
- Add the shredded meat back in the pot and stir until thoroughly combined and warmed through.
- Serve on buns and enjoy!
Disclaimer: I was given complimentary meat from Bos Creek, but all opinions are my own.