KOREAN BARBEQUE FLAVORED POT ROAST
I have taken the traditional Korean barbeque Asian flavor marinade and chosen a non-traditional cut of meat, a chuck roast, generally a tougher cut for this recipe. This flavorful marinade breaks down the tough connective tissues resulting in a flavorful seared tender beef covered with onions, mushrooms and ginger and a savory-sweet gravy melting in your mouth with each bite. On a Ketosis Diet, this easy recipe is great for beginners and delivers incredible results every time. Chuck roasts are inexpensive cuts of beef that cook at a low temperature for a few hours. Serve healthy vegetables on the side with the roast and you have a one-dish meal prepared.
There are so many regional varieties of BBQ around the world. Korean BBQ apart from the traditional American BBQ, has an Asian flavor of soy sauce, garlic, ginger, sesame oil and sometimes a distinct “sweet” taste of ground pear and honey. Korean BBQ is one cuisine that is quickly increasing in popularity across the United States. American BBQ styles include cuts of pork, ribs, brisket, or chicken and is dry rub or basted in BBQ sauces, slowly roasted then smoked. Korean BBQ will generally center on beef and pork that is marinated, sliced, grilled or pan seared. A well-known traditional Korean barbeque dish Bulgogi is served at many Korean restaurants.
Generally cooking a chuck roast or rump roast, 3-pound roast cooks 3-3.5 hours, cooking a 4-pound roast for 3.5-4 hours and a large 5-pound roast for 4.5-5 hours. Check the roast with a fork, if it is tough, the roast needs more time to cook. Always keep the top covered to ensure even cooking and a constant hot temperature. Select a roast that has marbling in it- this cut carries flavor and helps make the gravy flavorful and mouth-watering!
Add soy sauce, sesame oil, rice vinegar, rice wine and brown sugar to large mixing bowl.
Whisk marinade mixture until brown sugar has dissolved.
Add sliced ginger and garlic to marinade and mix.
Add spicy chili sauce if desired to add a hint of spicy flavor. Mix marinade to combine all ingredients.
Clean two brown onions and thinly slice and add to marinade.
Marinate chuck roast.
Add sliced onions to marinade and cover chuck roast. Refrigerate for at least 8 hours.
Chuck roast marinated for two days.
Add chuck roast to large dutch oven and brown all sides of roast. Add garlic pieces and sliced onions to pan and caramelize.
Remove onions and garlic pieces after caramelizing.
Add beef broth and additional water if needed to cover all of the meat. Add garlic – onion – ginger mixture on top of the meat.
Cover with a foil lid and seal well. Cook for 2-3 hours until tender.
Remove roast from pan and let rest for 30 minutes.
Take remaining juices and thicken to form a gravy to serve with meat.
Pour gravy over meat and heat in 250 degree oven 5-10 minutes. *Watch carefully that the meat doesn’t burn from the slight sugar in the gravy.
Serve pot roast with fresh veggies and quinoa…a great meal on a KETO Diet.