Imported from Instagram

Maple Miso Chuck Roast

Name: Maple Miso Chuck Roast
Prep time: 20 min
Cook time: 240 min
Total time: 260 min
Yield: 6 servings
Cuisine: East Asian
Ingredients: 1 chuck roast (about 3–3½ lb); 1 white onion (large, sliced); 5.5 cloves garlic (minced); 2 tbsp fresh ginger (finely grated); 0.25 cup white miso paste; 0.25 cup low-sodium soy sauce; 0.333 cup pure maple syrup; 3 tbsp hoisin sauce; 1.5 cups chicken stock; 1 tbsp rice vinegar (optional but recommended); 1 tbsp cornstarch; chili flakes or chili crisp (½–1 tsp; optional; choose chili flakes or chili crisp); black pepper (to taste); neutral oil (for searing)

Recipe by Andy Hay @andyseastcoastkitchen_ · Instagram

Imported by Blak Rabbit on SeeMeCook

Chuck roast slow-braised with white miso, maple syrup, soy, and hoisin until tender, then shredded and returned to a sweet-savory sticky sauce. Serve over jasmine rice with your favorite toppings.

6 servings260 minEast Asian

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Ingredients

1 chuck roast (about 3–3½ lb)
1 white onion (large, sliced)
5.5 cloves garlic (minced)
2 tbsp fresh ginger (finely grated)
0.25 cup white miso paste
0.25 cup low-sodium soy sauce
0.333 cup pure maple syrup
3 tbsp hoisin sauce
1.5 cups chicken stock
1 tbsp rice vinegar (optional but recommended)
1 tbsp cornstarch
chili flakes or chili crisp (½–1 tsp; optional; choose chili flakes or chili crisp)
black pepper (to taste)
neutral oil (for searing)

Steps

1
Heat a small amount of neutral oil in a Dutch oven and sear the chuck roast. The description lists oil for searing, though the transcript does not specify the searing details.
2
Add the sliced onion, minced garlic, and grated ginger to the Dutch oven.
3
Add the white miso paste, low-sodium soy sauce, maple syrup, hoisin sauce, chicken stock, and rice vinegar. Add chili flakes or chili crisp if using, and season with black pepper.
4
Cover the Dutch oven and transfer it to an oven preheated to 325°F (165°C). Cook for 4 hours, until the beef is tender and easily shredded.
5
Remove the roast from the oven and shred the beef.
6
Reduce the sauce briefly until it is sweet, sticky, and concentrated. The source does not give a specific reduction time or explain how to thicken it with the listed cornstarch.
7
Return the shredded beef to the sauce and mix to coat.
8
Broil the beef to crisp the top. The transcript does not state a broiling time or distance from the heat, so watch it closely.
9
Serve the beef as a rice bowl, over jasmine rice with your favorite toppings.

Notes

Jasmine rice and toppings are mentioned as serving suggestions but are not included in the ingredient list because the source gives no quantities. Although cornstarch is listed, the source does not specify how to use it. The description says the roast is seared, while the transcript gives no searing detail.