Ingredients:

  • 3 lbs beef chuck roast
  • 2 tsp kosher salt
  • 1 tsp cracked black pepper
  • 2 tbsp neutral oil
  • 1/3 cup soy sauce
  • 3 tbsp gochujang paste
  • 1/2 cup pear nectar
  • 1/4 cup brown sugar
  • 1/4 cup rice vinegar
  • 6 cloves garlic, smashed
  • 2-inch piece fresh ginger, sliced
  • 1 large yellow onion, cut into wedges
  • 1 lb carrots, cut into 2-inch chunks
  • 4 green onions, cut into 1-inch batons

Instructions:

  1. Season the beef. Rub the 3 lbs beef chuck roast with 2 tsp kosher salt and 1 tsp cracked black pepper. Note: Doing this 30 minutes early allows the salt to penetrate the fibers.
  2. Sear the roast. Heat 2 tbsp neutral oil in a large pot over medium high heat. Brown the beef for 4-5 minutes per side until a dark, crusty bark forms.
  3. Aromatize the oil. Remove the beef and toss in the 1 large yellow onion wedges and 6 cloves smashed garlic. Sauté for 3 minutes until the onion edges start to char.
  4. Bloom the spices. Stir in 3 tbsp gochujang paste and 2 inch piece of ginger. Cook for 1 minute until the kitchen smells spicy and toasted.
  5. Build the liquid. Whisk in 1/3 cup soy sauce, 1/2 cup pear nectar, 1/4 cup brown sugar, and 1/4 cup rice vinegar, scraping the bottom of the pot.
  6. Combine and cook. Place the beef back in the pot (or move everything to a slow cooker). Add the 1 lb carrots.
  7. The long wait. Cover and cook on Low for 8 hours until the beef yields easily to a fork.
  8. Vegetable check. Add the 4 green onions (batons) during the last 30 minutes of cooking until they are bright green and tender.
  9. The reduction. Remove the meat and carrots. Boil the liquid on the stove for 10 minutes until it coats the back of a spoon.
  10. Final shred. Pull the beef into large chunks, pour the reduced sauce over the top, and serve.