Description
Spicy Korean-Style Beef Rice Bowls that Transform Dinner
Ingredients
Scale
- 3½ to 4 pounds boneless beef chuck roast
- 2½ tablespoons Italian seasoning
- 1½ teaspoons freshly ground black pepper
- ½ teaspoon salt
- 2 tablespoons tomato paste
- 1 medium onion, finely diced
- 1¼ cups chopped giardiniera vegetables
- ¼ cup giardiniera brine
- 2 cups beef broth
- ¾ cup unsalted butter, divided
- 1 tablespoon cornstarch (optional)
- 2 tablespoons softened butter (optional)
Instructions
- Preheat oven to 375°F.
- Let beef rest 30 minutes at room temperature and pat dry.
- Season with Italian seasoning, salt, and pepper. Spread tomato paste over roast.
- Melt ½ cup butter in oven-safe skillet and sear roast 5–6 minutes per side.
- Add diced onion and cook until softened.
- Pour in beef broth, scrape browned bits, and stir in giardiniera brine. Add giardiniera.
- Top roast with remaining butter, cover, and roast 3½–4 hours until fork-tender.
- Optional: mix cornstarch and softened butter, stir into hot juices, and simmer until thickened.
- Shred beef and serve over rice, mashed potatoes, polenta, noodles, or rolls.
Notes
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Oven
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg