Dinner for 6
Korean Style Pot Roast
$7.42for 4165 minServes 6
Chuck roast braises under pressure with gochujang, soy sauce, ginger, garlic, and onions until tender and richly seasoned.
Photo: themodernproper.com
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost | |
|---|---|---|---|
 | Beef chuck roast, 1 lb$6.99/lb typical | 1 lb | $6.99Typical price |
 | Onions, 0.4 lb$1.29/lb typical | 0.4 lb | $0.52Typical price |
 | Garlic, 0.5$0.75 each typical | 0.5 | $0.45Typical price |
 | Fresh ginger, 0.25 oz$0.40/oz typical | 0.25 oz | $0.10Typical price |
 | Broth, 17 oz$0.07/oz typical | 17 oz | $1.16Typical price |
 | Fresh herbs (cilantro, a little$1.49 each typical | a little | $0.19Typical price |
| Total for the servings shown | $11.13 | ||
Swaps
- Swap beef chuck roast for pork roastabout $4.50/lb less at typical prices
- Swap onions for red onionsabout $0.20/lb more at typical prices
Pantry staples you likely have
Salt and pepperOlive and cooking oilAsian sauces and pastesSyrups, molasses, powdered sugarSoy sauce
Not included in the cost.
- 165 minstart to table
- Involveddifficulty
- 6servings as written
- $typical cost tier
KoreanDairy-freeHigh-proteinBudgetFamilyDinnersSlow cookerInstant PotCold-weather comfortWinter
$1.86 per serving$7.42 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.
Ingredients
- 1 chuck roast
- 1 tbsp kosher salt
- 1 tbsp vegetable oil
- 1 sweet onion
- 6 cloves garlic
- 1 tbsp grated fresh ginger
- 2 tbsp gochujang paste
- 1/4 cup brown sugar
- 1/2 cup low-sodium soy sauce or tamari
- 2 cups beef stock
- cooked rice (optional)
- fresh cilantro (optional)
- kimchi (optional)
Steps
- Season the chuck roast with salt and set a 6-quart pressure cooker to sauté.
- Heat the oil and brown the roast on all sides for 8 minutes.
- Add the onion, garlic, and ginger, then cook for 3 minutes.
- Stir in the gochujang, brown sugar, and soy sauce, then pour in the beef stock.
- Seal the cooker and cook on high pressure for 60 minutes, followed by a 20-minute natural release.
- Transfer the roast to a board, rest it for 10 minutes, and serve with the cooking liquid and cooked rice.
Main ingredient on sale this week? See what to make with beef chuck roast or stew beef on sale.
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