Low, slow, and absolutely worth the wait. This Korean-inspired pot roast takes a humble chuck steak and transforms it into something truly special - fork-tender, fall-apart beef braised in a deeply savoury sauce of gochujang, soy, ginger and garlic, all brought together with Carol's Beef Bone Broth. The result is rich, warming, and full of flavour with just the right hint of heat. It's the kind of dish that fills the kitchen with the most incredible smell for hours, then delivers on every bit of that promise at the table. Serve it over rice, pile it into wraps, or save the leftovers for a pot pie - it only gets better.

Ingredients
2kg chuck steak (or other slow roast beef joint)
Salt & black pepper
1 onion, halved and sliced
5-6 cloves garlic, minced
1 tbsp grated fresh ginger
60ml light soy sauce
2 tbsp rice vinegar
2 tbsp soft brown sugar
2 tbsp gochujang paste
250ml Carol’s Stock Market beef bone broth
4 carrots, cut into chunks (peeling optional)

To serve
6-8 portions cooked rice
4 spring onions, sliced

Serves
6-8

Method
Pre-heat oven to 160°C / 140°C fan assisted.

Pat dry the beef with paper kitchen towel then season with salt and pepper all over. Set aside.

Heat a large Dutch oven pot over medium high heat. Once hot, drizzle with a bit of oil, then add the beef and sear for a few minutes on all sides until golden brown.

Remove from the pot and set aside on a clean plate.

Lower heat to medium, then once cooled, add the onion. Cook, stirring occasionally, until onion has started to soften, about 2 minutes.

Add the garlic and ginger and cook until fragrant, about 1 minute.

Stir in the soy sauce, rice vinegar, sugar and gochujang paste, scraping up any brown bits on the bottom of the pot, then add the beef bone broth.

Return the browned beef to the pot and add the carrots.

Cover pot with its lid and braise in the pre-heated oven for 3 ½ hours. The meat should be tender enough to pull apart with a spoon.

Skim the fat from the top of the liquid with a spoon then shred the meat with two spoons or forks. Tip: If you’re not sure if you’ve skimmed enough from the top, spoon more than you need to into a bowl. Place the bowl in the fridge until the fat solidifies, 10-15 minutes, then discard the fat – or keep to use as drippings – and pour any remaining liquid back into the pot.)

Serve with a portion of rice and garnish with sliced green onion.
Leftovers are fantastic in wraps or pot pies.