Miso & Ginger Chuck Roast
Serves 1
Directions
- 1Preheat oven to 325°F.
- 2Combine tamari, miso, honey, vinegar, garlic, ginger and red pepper flakes in a small bowl and whisk well to combine.
- 3Pour over your beef and toss to coat evenly.
- 4Add meat to your roasting dish, cover and roast for 3 hours then remove from the oven and check for doneness.
- 5If 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.
- 6Once 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.
- 7Garnish with sesame seeds and green onion.
Ingredients
- 3 lbs beef chuck roast, cut into thirds
- 0.33 cup low sodium tamari
- 2 tbsp miso
- 2 tbsp honey
- 1 tbsp rice wine vinegar
- 1 tsp rice wine vinegar
- 3 cloves garlic, minced or grated
- 3 tbsp fresh ginger, finely grated
- 1 tsp red pepper flakes
- Green onion, for garnish
- Sesame seeds, for garnish
- 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.
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