Japanese Barbecue Style Chuck Roast
Japanese Barbecue Style Chuck Roast
Ingredients
For the Chuck Roast
- 3 pounds chuck roast
- 1 teaspoon salt, to taste
- 1/2 teaspoon pepper, to taste
For the Sauce
- 1 yellow onion, large, chopped
- 8 cloves garlic, minced or sliced
- 2 cups beef broth
- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup maple syrup
- 1 tablespoon ginger, grated
- 1 tablespoon gochujang
- 1 teaspoon sesame oil
- 1 bay leaf
For the Cornstarch Slurry
- 1 tablespoon cornstarch
- 2 tablespoons water
For Serving and Garnish
- 4 cups rice, cooked, for serving
- 1/4 cup green onions, chopped, for garnish
- 1 tablespoon sesame seeds, for garnish
Instructions
- 1
Cut the chuck roast into large, manageable chunks, approximately 2-3 inches in size.
⏱️ 5 min
- 2
Season the chuck roast chunks generously on all sides with salt and pepper.
⏱️ 2 min
- 3
Heat a large pan (such as an Instant Pot liner on sauté mode or a Dutch oven) over medium-high heat. Sear the seasoned meat in batches until golden brown on all sides, about 3-4 minutes per side. Do not overcrowd the pan.
⏱️ 10 min
- 4
Remove the seared meat from the pan and set it aside.
⏱️ 1 min
- 5
Add the chopped yellow onion and minced garlic to the same pan. Sauté, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Add a splash of beef broth if the pan is too dry.
⏱️ 7 min
- 6
Pour in the beef broth, soy sauce, rice vinegar, and maple syrup. Add the grated ginger, gochujang, sesame oil, and bay leaf.
⏱️ 3 min
- 7
Stir all the sauce ingredients together thoroughly, scraping up any browned bits from the bottom of the pan.
⏱️ 1 min
- 8
Return the seared meat chunks to the pot, ensuring they are mostly submerged in the sauce.
⏱️ 1 min
- 9
If using an Instant Pot, secure the lid and set to high pressure for 60 minutes. If using a Dutch oven, bring the sauce to a simmer, then cover and transfer to a preheated oven at 325°F (160°C) for 2 1/2 to 3 hours, or until the meat is fork-tender.
⏱️ 60 min
- 10
Once cooking is complete, allow the pressure to release naturally for 10 minutes before performing a quick release (if using Instant Pot). Carefully remove the meat from the pot and transfer it to a cutting board or large bowl.
⏱️ 5 min
- 11
Using two forks, shred the cooked meat into bite-sized pieces.
⏱️ 5 min
- 12
To thicken the sauce, prepare a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water in a small bowl until smooth. With the pot on sauté mode (or over medium heat for a Dutch oven), slowly whisk the slurry into the sauce. Continue to stir until the sauce thickens to your desired consistency, about 2-3 minutes.
⏱️ 3 min
- 13
Return the shredded meat to the thickened sauce in the pot and stir to coat thoroughly.
⏱️ 1 min
- 14
Serve the Japanese Barbecue Style Chuck Roast warm over a bed of cooked rice. Garnish with freshly chopped green onions and a sprinkle of sesame seeds before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Japanese Barbecue Style Chuck Roast
For the Chuck Roast
- 3 pounds chuck roast
- 1 teaspoon salt, to taste
- 1/2 teaspoon pepper, to taste
For the Sauce
- 1 yellow onion, large, chopped
- 8 cloves garlic, minced or sliced
- 2 cups beef broth
- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup maple syrup
- 1 tablespoon ginger, grated
- 1 tablespoon gochujang
- 1 teaspoon sesame oil
- 1 bay leaf
For the Cornstarch Slurry
- 1 tablespoon cornstarch
- 2 tablespoons water
For Serving and Garnish
- 4 cups rice, cooked, for serving
- 1/4 cup green onions, chopped, for garnish
- 1 tablespoon sesame seeds, for garnish
Instructions
- 1
Cut the chuck roast into large, manageable chunks, approximately 2-3 inches in size.
⏱️ 5 min - 2
Season the chuck roast chunks generously on all sides with salt and pepper.
⏱️ 2 min - 3
Heat a large pan (such as an Instant Pot liner on sauté mode or a Dutch oven) over medium-high heat. Sear the seasoned meat in batches until golden brown on all sides, about 3-4 minutes per side. Do not overcrowd the pan.
⏱️ 10 min - 4
Remove the seared meat from the pan and set it aside.
⏱️ 1 min - 5
Add the chopped yellow onion and minced garlic to the same pan. Sauté, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Add a splash of beef broth if the pan is too dry.
⏱️ 7 min - 6
Pour in the beef broth, soy sauce, rice vinegar, and maple syrup. Add the grated ginger, gochujang, sesame oil, and bay leaf.
⏱️ 3 min - 7
Stir all the sauce ingredients together thoroughly, scraping up any browned bits from the bottom of the pan.
⏱️ 1 min - 8
Return the seared meat chunks to the pot, ensuring they are mostly submerged in the sauce.
⏱️ 1 min - 9
If using an Instant Pot, secure the lid and set to high pressure for 60 minutes. If using a Dutch oven, bring the sauce to a simmer, then cover and transfer to a preheated oven at 325°F (160°C) for 2 1/2 to 3 hours, or until the meat is fork-tender.
⏱️ 60 min - 10
Once cooking is complete, allow the pressure to release naturally for 10 minutes before performing a quick release (if using Instant Pot). Carefully remove the meat from the pot and transfer it to a cutting board or large bowl.
⏱️ 5 min - 11
Using two forks, shred the cooked meat into bite-sized pieces.
⏱️ 5 min - 12
To thicken the sauce, prepare a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water in a small bowl until smooth. With the pot on sauté mode (or over medium heat for a Dutch oven), slowly whisk the slurry into the sauce. Continue to stir until the sauce thickens to your desired consistency, about 2-3 minutes.
⏱️ 3 min - 13
Return the shredded meat to the thickened sauce in the pot and stir to coat thoroughly.
⏱️ 1 min - 14
Serve the Japanese Barbecue Style Chuck Roast warm over a bed of cooked rice. Garnish with freshly chopped green onions and a sprinkle of sesame seeds before serving.
⏱️ 2 min