Miso & Ginger Chuck Roast

Serves 1
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Directions

  1. 1Preheat oven to 325°F.
  2. 2Preheat oven to 325°F.
  3. 3Preheat oven to 325°F.
  4. 4Combine tamari, miso, honey, vinegar, garlic, ginger and red pepper flakes in a small bowl and whisk well to combine.
  5. 5Combine tamari, miso, honey, vinegar, garlic, ginger and red pepper flakes in a small bowl and whisk well to combine.
  6. 6Combine tamari, miso, honey, vinegar, garlic, ginger and red pepper flakes in a small bowl and whisk well to combine.
  7. 7Pour over your beef and toss to coat evenly.
  8. 8Pour over your beef and toss to coat evenly.
  9. 9Pour over your beef and toss to coat evenly.
  10. 10Add meat to your roasting dish, cover and roast for 3 hours then remove from the oven and check for doneness.
  11. 11Add meat to your roasting dish, cover and roast for 3 hours then remove from the oven and check for doneness.
  12. 12Add meat to your roasting dish, cover and roast for 3 hours then remove from the oven and check for doneness.
  13. 13If meat pulls apart easily, shred into large chunks and toss in juices. If it does not pull apart easily, return it to the oven covered for 30 more minutes.
  14. 14If meat pulls apart easily, shred into large chunks and toss in juices. If it does not pull apart easily, return it to the oven covered for 30 more minutes.
  15. 15If meat pulls apart easily, shred into large chunks and toss in juices. If it does not pull apart easily, return it to the oven covered for 30 more minutes.
  16. 16Once meat has been shredded, increase oven temperature to 450°F and return to the oven uncovered to finish cooking for 15 minutes longer until the top layer of meat is crispy.
  17. 17Once meat has been shredded, increase oven temperature to 450°F and return to the oven uncovered to finish cooking for 15 minutes longer until the top layer of meat is crispy.
  18. 18Once meat has been shredded, increase oven temperature to 450°F and return to the oven uncovered to finish cooking for 15 minutes longer until the top layer of meat is crispy.
  19. 19Garnish with sesame seeds and green onion.
  20. 20Garnish with sesame seeds and green onion.
  21. 21Garnish with sesame seeds and green onion.

Ingredients

  • 3 lbs beef chuck roast, cut into thirds
  • 3 lbs beef chuck roast, cut into thirds
  • 3 lbs beef chuck roast, cut into thirds
  • 0.33 cup low sodium tamari
  • 0.33 cup low sodium tamari
  • 0.33 cup low sodium tamari
  • 2 tbsp miso
  • 2 tbsp miso
  • 2 tbsp miso
  • 2 tbsp honey
  • 2 tbsp honey
  • 2 tbsp honey
  • 1 tbsp rice wine vinegar
  • 1 tbsp rice wine vinegar
  • 1 tbsp rice wine vinegar
  • 1 tsp rice wine vinegar
  • 1 tsp rice wine vinegar
  • 1 tsp rice wine vinegar
  • 3 cloves garlic, minced or grated
  • 3 cloves garlic, minced or grated
  • 3 cloves garlic, minced or grated
  • 3 tbsp fresh ginger, finely grated
  • 3 tbsp fresh ginger, finely grated
  • 3 tbsp fresh ginger, finely grated
  • 1 tsp red pepper flakes
  • 1 tsp red pepper flakes
  • 1 tsp red pepper flakes
  • Green onion, for garnish
  • Green onion, for garnish
  • Green onion, for garnish
  • Sesame seeds, for garnish
  • Sesame seeds, for garnish
  • Sesame seeds, for garnish
  • 1 cup beef bone broth
  • 1 cup beef bone broth
  • 1 cup beef bone broth

Equipment

small bowlwhiskroasting dish

Tips

  • If using a Dutch oven or roasting pan with aluminum foil, you will need to add 1 cup beef bone broth to your pot before roasting.
  • If using a roasting pan with a cover you can omit the beef bone broth.