Miso Ginger Chuck Roast
Slow-roasted chuck roast glazed in a savory-sweet miso and ginger sauce, finished at high heat for a crispy top. Gluten-free and dairy-free, this hands-off roast makes a comforting main perfect for weeknight dinners or special gatherings.
Yield
6
Time
4 hours
Ingredients
3 lb (1.36 kg) beef chuck roast, cut into thirds
1/3 cup low-sodium tamari
2 tbsp miso (white or yellow)
2 tbsp honey
1 tbsp plus 1 tsp rice wine vinegar
3 cloves garlic, minced or grated
3 tbsp fresh ginger (about a 3-inch piece), finely grated
1 tsp red pepper flakes
1 cup beef bone broth (optional — see notes)
Green onions, sliced, for garnish
Sesame seeds, for garnish
Instructions
Step 1
Preheat oven to 325°F (160°C).
Step 2
In a small bowl, whisk together the tamari, miso, honey, rice wine vinegar, minced garlic, grated ginger, and red pepper flakes until smooth and well combined.
Step 3
Pour the marinade over the beef pieces and toss to coat evenly. Let sit for a few minutes to absorb flavors while the oven finishes preheating (or refrigerate briefly if you prefer).
Step 4
Place the coated beef in a roasting dish or Dutch oven. If using a Dutch oven or a roasting pan covered with aluminum foil, add 1 cup beef bone broth to the pot before roasting. If using a roasting pan with a tight-fitting cover, the broth can be omitted.
Step 5
Cover the dish and roast at 325°F for 3 hours.
Step 6
After 3 hours, remove from the oven and check doneness. If the meat pulls apart easily, shred it into large chunks and toss with the cooking juices. If it does not pull apart easily, return the covered roast to the oven for an additional 30 minutes, then check again and shred when tender.
Step 7
Once shredded and well coated in the juices, increase oven temperature to 450°F (230°C). Return the uncovered shredded meat to the oven and roast an additional 15 minutes, or until the top layer becomes crispy.
Step 8
Remove from oven, garnish with sliced green onions and sesame seeds, and serve.
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