Kimchi Paste Pot Roast

Ingredients

• 3 lb beef chuck roast, cut into large chunks
• ½ cup Cryo-dine kimchi paste
• 2 tablespoons vegetable oil
• 4 cups low-sodium beef stock
• 1 tablespoon rice vinegar
• 4 carrots, cut into large pieces
• 1 lb peeled, cut Yukon gold potatoes (optional)
• Salt and black pepper
• 1 teaspoon sesame oil (optional)
• Sliced scallions and sesame seeds for garnish

Instructions

1. Sear the beef: Season roast lightly with salt and pepper. Heat oil in a Dutch oven and brown the beef on all sides. Remove and set aside.

2. Make the braising liquid: In the same pot, whisk together kimchi paste, beef stock and vinegar. Scrape up the browned bits from the bottom.

3. Braise: Return beef to the pot. Liquid should cover the meat. Cover and place in a 300°F oven for approximately 2 hours.

4. Add vegetables: Add carrots and potatoes. Cover and continue cooking another 45–60 minutes, until the beef is fork-tender.

5. Finish: Remove beef and vegetables. Skim excess fat from the sauce. Stir in sesame oil if desired. Reduce the sauce on the stovetop if you prefer a thicker consistency.

6. Serve: Spoon the kimchi braising sauce over the meat and vegetables. Garnish with scallions and sesame seeds.