Description
This Miso Ginger Beef Chuck Roast is made with miso, ginger, and garlic, slow roasted until fall-apart tender and finished with a crisp, caramelized top.
Ingredients
Units
- 3 lbs beef chuck roast, cut into thirds
- 1/3 cup low sodium tamari
- 2 tbsp miso
- 2 tbsp honey
- 1 tbsp + 1 tsp rice wine vinegar
- 3 cloves garlic, minced
- 3 tbsp fresh ginger, grated
- 1 tsp red pepper flakes
- Green onion, for garnish
- Sesame seeds, for garnish
Instructions
- Preheat oven to 325°F.
- Whisk together tamari, miso, honey, vinegar, garlic, ginger, and red pepper flakes.
- Toss beef with marinade until evenly coated.
- Transfer to a roasting dish and cover.
- Roast for 3 hours, until tender. If needed, cook 30 minutes longer.
- Shred beef into chunks and toss in juices.
- Increase oven to 450°F and roast uncovered for 15 minutes until slightly crispy.
- Garnish with green onion and sesame seeds and serve.
Notes
- Add 1 cup beef bone broth if your pan isn’t tightly covered
- Cook low and slow for the most tender results
- Finish at high heat for a lightly crispy texture
- Store leftovers in the refrigerator for up to 4 days