Pot roast, korean style

Yield: 1 Servings

Measure Ingredient
2 teaspoons Dark sesame oil
2 \N Cloves minced garlic
¼ teaspoon Salt
½ teaspoon Pepper
1 tablespoon Sugar
1 \N Chuck arm pot roast (2 1/2-3
\N \N Lb)
\N \N Oil
4 larges Carrots (cut in chunks)
1 large Onion (quartered)
1 cup Beef broth
1 tablespoon Sesame seeds
\N \N Noodles

Mash sesame oil, garlic, salt, pepper & sugar to make sticky paste.

Rub into both sides of meat, being sure to get mixture into crevices between meat & bone. Marinate in refrigerator for 2-12 hours. Coat pan with vegetable oil. Heat. Add beef & brown on both sides.

Surround beef with carrots & onions. Pour in broth. Cover & bake in 350 oven for 1½-2 hours or until tender. Sprinkle with seeds.

Serve with noodles, spooning pan juices over meat & noodles.

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