Recipes Ingredients Meat & Poultry Beef Recipes Korean Beef Chuck Roast Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on March 27, 2020 Rate PRINT Share Close Photo: Bryan Gardner Prep Time: 40 mins Total Time: 3 hrs 10 mins Yield: 8 to 12 Serves Season the beef with salt and pepper the evening before and refrigerate covered for the best flavor throughout this Korean Beef Chuck Roast. You can also shred the slow-cooked meat to make delicious Korean Beef Tacos. Ingredients 4 pounds beef chuck, tied Coarse salt and freshly ground pepper ¼ cup safflower oil 1 large onion, peeled and chopped (2 cups) 6 large garlic cloves, peeled ¼ cup minced ginger ½ cup sake ¼ cup mirin 2 cups low-sodium chicken broth 3 tablespoons gochujang (Korean pepper paste) 4 carrots (9 ounces), cut in 2-inch pieces, halved lengthwise if large ½ pound shiitake mushrooms, stemmed and sliced (3 cups) Directions Preheat oven to 350 degrees. Season beef with 1 tablespoon salt and 1/2 teaspoon pepper. Heat 2 tablespoons oil in a large 6-quart Dutch oven over medium-high. Add beef and brown on all sides, about 15 minutes. Pour off fat and wipe pot with a paper towel. Reduce heat to medium and add remaining 2 tablespoons oil, onion, and garlic. Cook 3 minutes, stirring occasionally and scraping up brown bits on bottom of pan, until softened. Add ginger and cook, stirring, 1 minute. Add sake, mirin, broth, and gochujang. Bring to a boil, stirring to dissolve gochujang. Return beef and accumulated juices to pan and bring back to a boil. Cover and transfer to oven. Cook, flipping a few times and adding carrots halfway through, 2 hours. Remove pot from oven and stir mushrooms into sauce. Cover and cook until meat is fork-tender, about 30 minutes more. Transfer beef to a cutting board and let rest 20 minutes. Meanwhile, remove vegetables to the board with the beef using a slotted spoon. Skim fat from sauce and bring to a boil. Cook until thickened like gravy, about 5 to 10 minutes more. Keep sauce warm until serving. Remove string from beef; slice 1/4 inch thick. Serve with vegetables and sauce. Rate It PRINT