Japanese BBQ Roast

If you saw this roast on Instagram, this is your sign to put it on the dinner menu this week! A chuck roast, a lot of garlic, and a little help from Bachan’s Japanese Barbecue Sauce.. and you'll be on your way to the most insanely delicious dinner you've had in a minute. Pop the lid on your dutch oven, let the oven do its thing, and have rice ready for that sauce and yummy meat after a few hours.

The onions cook down into the beef broth and the barbecue sauce while the roast gets tender enough to pull apart. After everything has cooked down, finish the meat with diced scallions and sesame seeds and pour the sauce over the top. It’s rich, savory, and exactly the kind of dinner I want piled into a bowl. God its goooood.

And yes, we’re using 20 cloves of garlic. We’re committing, babes.

Also, if you're a busy mom like me, just know that this entire meal can be picked up at Costco! The Bachans sauce is a great one to have in your fridge to serve over chicken or steak, roasted veggies or rice. My kids love it, and when I don't have time to make a homemade teriyaki sauce, this one fits the bill.

Ingredients

• 2½–3½ pounds chuck roast, with some of the fat trimmed

• 2 large onions, sliced

• 20 garlic cloves

• ½ cup Bachan’s Japanese BBQ Sauce

• 1½ cups beef broth

• 1 T ginger powder, optional

• Shake of red pepper flakes, optional

• Salt and pepper

• Diced scallions, for finishing

• Sesame seeds, for finishing

• Cornstarch slurry, optional, for thickening the sauce

• Cooked rice, for serving

Instructions

1. Preheat the oven to 325°F.

2. Assemble. Place the sliced onions, garlic cloves, and chuck roast in a roasting pot with a lid. Add the Bachan’s Japanese Barbecue Sauce, beef broth, ginger powder, and red pepper flakes, if using. Season with salt and pepper.

3. Cover and roast. Put the lid on and roast for 4 hours. Once the meat is pull-apart tender, shred the beef with two forks. Scrape off and discard any remaining fat.

4. Add the finishing ingredients. Toss the pulled beef with diced scallions and sesame seeds.

5. Finish the sauce. If you’d like a thicker sauce, thicken the remaining cooking liquid with a cornstarch slurry. See below! Pour the sauce over the pulled beef and serve over rice.

The cooking liquid is part of what makes this dinner so good. You’ve got the barbecue sauce, beef broth, garlic, and all those softened onions together in the pot. Whether you thicken it or leave it as it is, spoon it over the beef and down into the rice. If you aren't familiar with a cornstarch slurry, it's a simple mix of cornstarch and water that you stir together and then pour into your broth. Mix it all together and it'll thicken your sauce in no time. For this recipe, I'd recommend using about 2 tablespoons of cornstarch. Don't dump the cornstarch right into the soup pot though, that'll leave you with clumps that are nearly impossible to break down. Mixing it with water in a small dish first and then pouring it into the remaining sauce will ensure a nice smooth final product, thick and delicious for topping your dinner with!