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 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.
- 5Once 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.
- 6Garnish with sesame seeds and green onion.
Ingredients
- 3 lbs beef chuck roast
- 0.33 cup reduced sodium tamari
- 2 tbsp white miso
- 2 tbsp honey
- 1.083 tbsp rice wine vinegar
- 3 cloves garlic, minced or grated
- 3 tbsp fresh ginger, finely grated
- 1 tsp red pepper flakes
- 1 green onion
- 1 sesame seeds
- 0.5 cup beef bone broth
Equipment
roasting pan with a cover or Dutch ovensmall bowlwhiskfork
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