Slow Cooked Sunday: Miso Ginger Chuck Roast 🥩 🍽️
The most delicious braised beef marinade you will ever try. Hands down. This simple yet flavorful combination is incredibly versatile and shines on a tender, low-and-slow braised chuck roast. The best part? Finishing it uncovered under high heat for those crispy, caramelized edges we all love.
Recipe adapted from @caitlinjesson
Ingredients:
3 lbs beef chuck roast, cut into thirds
1/3 cup tamari
2 tbsp miso
2 tbsp honey
1 tbsp + 1 tsp rice wine vinegar
3 cloves garlic, minced or grated
3 tbsp fresh ginger (about 3 inches), finely grated
1 tsp red pepper flakes
Green onion, for garnish
Sesame seeds, for garnish
Instructions:
Preheat the oven to 325°F.
In a small bowl, whisk together the tamari, miso, honey, rice wine vinegar, garlic, ginger, and red pepper flakes.
Place the chuck roast pieces in a roasting dish and pour the marinade over the beef, tossing to coat evenly.
Cover the dish and roast for 3 hours. Check for doneness, if the meat pulls apart easily, shred it into large chunks and toss in the juices. If not, cover and return to the oven for 30 more minutes.
Once shredded, increase the oven temperature to 450°F. Return the meat to the oven, uncovered, and roast for another 15 minutes until the edges are crispy.
Garnish with sesame seeds and chopped green onion. Serve and enjoy!
This dish pairs beautifully with rice, roasted veggies, or even tucked into lettuce wraps. Let me know if you try it!
