Ingredients
Equipment
Method
- Preheat your oven to 325°F (160°C).
- Pat the beef chuck roast dry with paper towels and season generously with salt and pepper.
- Heat the vegetable oil in a Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned, about 3-4 minutes per side. Remove the roast from the Dutch oven and set aside.
- Add the quartered onion, smashed garlic, and sliced ginger to the Dutch oven. Cook, stirring occasionally, until softened and fragrant, about 5 minutes.
- In a small bowl, whisk together the beef broth, soy sauce, mirin, brown sugar, sesame oil, and black pepper.
- Return the seared roast to the Dutch oven. Pour the braising liquid over the roast. The liquid should come about halfway up the sides of the roast.
- Cover the Dutch oven tightly with its lid and transfer it to the preheated oven. Braise for 3 to 3.5 hours, or until the roast is fork-tender.
- Once tender, carefully remove the roast from the Dutch oven and let it rest on a cutting board, tented with foil, for at least 30 minutes before slicing.
- While the roast rests, you can skim the fat from the braising liquid and reduce it on the stovetop if you prefer a thicker sauce. Strain the liquid to remove solids.
- Slice the rested pot roast against the grain. Serve with the reduced braising liquid, and garnish with chopped scallions and toasted sesame seeds, if desired.
Notes
You can add other vegetables like carrots or potatoes to the Dutch oven during the last hour of braising. Ensure the vegetables are cut into large pieces so they do not overcook.