Miso & Ginger Chuck Roast

375 mins
Serves 4
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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 oven and check for doneness. If 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.
  11. 11Add meat to your roasting dish, cover and roast for 3 hours, then remove from oven and check for doneness. If 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.
  12. 12Add meat to your roasting dish, cover and roast for 3 hours, then remove from oven and check for doneness. If 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.
  13. 13Once 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.
  14. 14Once 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.
  15. 15Once 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.
  16. 16Garnish with sesame seeds and green onion.
  17. 17Garnish with sesame seeds and green onion.
  18. 18Garnish with sesame seeds and green onion.

Ingredients

  • 3 lbs beef chuck roast
  • 3 lbs beef chuck roast
  • 3 lbs beef chuck roast
  • 0.33 cup reduced sodium tamari
  • 0.33 cup reduced sodium tamari
  • 0.33 cup reduced sodium tamari
  • 2 tbsp white miso
  • 2 tbsp white miso
  • 2 tbsp white miso
  • 2 tbsp honey
  • 2 tbsp honey
  • 2 tbsp honey
  • 1.083 tbsp rice wine vinegar
  • 1.083 tbsp rice wine vinegar
  • 1.083 tbsp 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
  • 1 green onion
  • 1 green onion
  • 1 green onion
  • 1 sesame seeds
  • 1 sesame seeds
  • 1 sesame seeds
  • 0.5 cup beef bone broth
  • 0.5 cup beef bone broth
  • 0.5 cup beef bone broth

Equipment

roasting pan with a cover or Dutch ovensmall bowlwhiskfork
Miso & Ginger Chuck Roast | Clip Recipe