1 cup beef bone broth, beef stock, or water (add an extra 1/4 cup for a larger roast)
1/3 cup Bachan's Japanese BBQ Sauce
Sliced scallions, to garnish
Sesame seeds, to garnish
Steamed jasmine rice, to serve
Rub
2 tsp salt
1 tbsp brown sugar
2 tsp garlic powder
A pinch of black pepper
A pinch of red pepper flakes
A pinch of sesame seeds
Directions
Preheat the oven to 350F.
Mix the rub ingredients together and rub generously over all sides of the chuck roast pieces.
Heat a Dutch oven over medium heat with the beef tallow. Sear the chuck roast on all sides until deeply browned.
Add the broth (or stock/water), cover, and transfer to the oven for about 2 hours (closer to 3 for a larger roast), until fork-tender. Don't overcook or the meat turns tough.
Remove the lid, pour the Bachan's sauce over the meat, and shred it directly in the Dutch oven, mixing so the residual heat caramelizes and coats every piece.
Meanwhile, prepare steamed jasmine rice.
Serve the beef over rice, spoon the extra sauce from the pot over the top, and finish with scallions and sesame seeds.
