Serves: 4 Prep time: 20 minutes Cook time: 2 hours 30 minutes 

1 3-4 LB Chuck Roast

4 Tbsp. Ramen Beef Bone Broth Powder

½ tsp sea salt

½ tsp black pepper

1 Tbsp. ginger, chopped

3 cloves garlic, chopped

1 Tbsp. butter

1Tbsp. olive oil 

1 sweet onion, sliced

16 oz. Ramen Beef Bone Broth (2 packets) 

2 medium carrots, peeled and sliced 1-inch thick

2 Tbsp. Gochujang (chili paste) 

4 Tbsp. coconut aminos

Optional: 

White rice or mashed potatoes

Green onion

Sliced sweet onion

Directions:

Preheat oven to 275*F. 

Pat roast dry with paper towel. 

Combine sea salt, black pepper, and Ramen Beef Bone Broth powder in a small mixing  bowl then season roast generously on top, bottom, and sides. 

Melt butter and oil in a Dutch oven. 

Sear roast on top and bottom, including sides, for 2-3 minutes each side. 

Remove from the dish and set aside. 

In the same pot, add onion, garlic, ginger, Gochujang (chili paste), and coconut aminos, and sauté for about 4 minutes until the onions are translucent. 

Add bone broth and carrots and stir. 

Nestle the pot roast in the veggies, spoon broth over the roast, and cover. 

Place in the oven for 4 hours (depending on the oven temperature) until the meat begins to pull apart easily with a fork. 

Remove from oven and serve with white rice, sliced onion, and sliced green onion.