Directions
- 1Preheat oven to 325F.
- 2In a medium bowl, whisk together all of the ingredients for the marinade.
- 3Pat dry the chuck roast and place it in a dutch oven.
- 4Pour the marinade on top of the chuck roast and flip the meat a few times to coat it well.
- 5Cover the dutch oven and place it in the oven for 3 1/2-4 hours.
- 6At the 3 1/2 hour mark, pull the roast out and use two forks to pull the meat apart.
- 7If the meat is not easily shredding, pop it back in the oven for 30 minutes more.
- 8Once ready, remove from the oven and shred all the meat, then toss with the juices.
- 9If desired, to brown the meat for crispy bits, place the pot back in the oven under the broiler on high for 3-4 minutes.
- 10Serve over rice and garnish with sliced green onions, sesame seeds, and chili crisp (if desired).
Ingredients
- 3.5 lbs chuck roast
- 1 cup low sodium soy sauce
- 0.25 cup honey
- 0.5 cup hoisin sauce
- 0.33 cup rice vinegar
- 1 cup beef broth
- 3 tb coconut sugar (or brown sugar)
- 5 cloves garlic, mashed
- 2 tb sesame oil
- 2 tsp red chili pepper flakes
- 1 tsp kosher salt
- sesame seed
- green onions, thinly sliced
- chili crisp
- Cooked rice
Equipment
ovenmedium bowldutch oventwo forks
Tips
- The exact timing depends on the size of your roast and oven.
- For crispy bits, place the pot back in the oven under the broiler on high for 3-4 minutes after shredding.
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