Pot roast, korean style
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Dark sesame oil |
| 2 | Cloves minced garlic | |
| ¼ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 1 | tablespoon | Sugar |
| 1 | Chuck arm pot roast (2 1/2-3 | |
| Lb) | ||
| Oil | ||
| 4 | larges | Carrots (cut in chunks) |
| 1 | large | Onion (quartered) |
| 1 | cup | Beef broth |
| 1 | tablespoon | Sesame seeds |
| Noodles | ||
Directions
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.
File