Japanese BBQ Chuck Roast

Ingredients

• About 2 lbs chuck roast, cut into 4 sections
• 1 tbsp beef tallow
• 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.

From Katie Bien on Instagram.