JAPANESE BBQ STYLE CHUCK ROAST

Ingredients

For the Beef

  • 2 lbs / 907 g chuck roast, cut into 4 sections

  • 2 tsp / 12 g salt

  • 1 tbsp / 12 g brown sugar

  • 2 tsp / 6 g garlic powder

  • 1 pinch black pepper

  • 1 pinch red pepper flakes

  • 1 pinch sesame seeds

  • 1 tbsp beef tallow

  • 1 cup / 240 ml beef bone broth or beef stock

For the Japanese BBQ Sauce

  • ¼ cup / 60 ml soy sauce

  • 2 tbsp / 30 ml mirin

  • 1 tbsp / 15 ml sake or dry sherry

  • 1 tbsp / 12 g brown sugar

  • 1 tbsp / 15 g ginger, finely grated

  • 2 cloves garlic, finely grated

  • 1 tbsp / 15 ml sesame oil

  • 1 tbsp / 15 ml rice vinegar

  • 1 tsp white pepper

  • 1 pinch red pepper flakes

For Garnish

  • Scallions, sliced

  • Sesame seeds

Method

  1. Make the BBQ Sauce: Combine all sauce ingredients in a small saucepan over medium-low heat. Stir well and simmer for 5–7 minutes until slightly thickened. Remove from heat and set aside. You’ll need ⅓ cup / 80 ml for this recipe—store the rest refrigerated for up to 2 weeks.

  2. Season the Beef: Preheat your oven to 350°F / 175°C. Combine the salt, brown sugar, garlic powder, black pepper, red pepper flakes, and sesame seeds. Rub generously over all sides of the chuck roast pieces.

  3. Sear: Heat the beef tallow in a Dutch oven over medium heat. Once hot, sear the chuck roast on all sides until deeply browned.

  4. Braise: Add the broth to the pot (add an extra ¼ cup / 60 ml if using a larger roast). Cover with the lid and transfer to the oven for 2 hours (or closer to 3 hours for a larger cut), until the beef shreds easily with a fork. Keep an eye on it so it doesn't overcook and get tough.

  5. Shred & Sauce: Remove from the oven, pour ⅓ cup / 80 ml of the Japanese BBQ sauce over the meat, and shred the chuck roast directly in the Dutch oven. Mix well so the residual heat caramelizes the sauce onto every piece.

  6. Serve: Serve over steamed jasmine rice, spooning the extra sauce from the pot over the top. Garnish with sliced scallions and extra sesame seeds.

Additional Notes

  • Veggie Pairings: In my opinion, this would go real good with some broccoli, but I didn't plate it up with any just because I didn't have it on hand. I think you should definitely throw in some greens in addition to the scallions—asparagus would probably slap with this, too.