Miso & Ginger Chuck Roast

Ingredients

• 3 lb beef chuck roast (cut into thirds)
• 0.33 cup tamari (gluten-free soy sauce)
• 2 tbsp miso
• 2 tbsp honey
• 1.33 tbsp rice wine vinegar (1 tbsp plus 1 tsp)
• 3 garlic (cloves, 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)

Steps

1. 1

   Preheat your oven to 325°F (165°C).

2. 2

   In a small bowl, combine the tamari, miso, honey, rice wine vinegar, minced garlic, grated ginger, and red pepper flakes. Whisk well until the marinade is thoroughly combined.

3. 3

   Place the beef chuck roast pieces into a roasting dish. Pour the marinade over the beef and toss the meat to ensure every piece is coated evenly.

4. 4

   Cover the roasting dish tightly and place it in the oven to roast for 3 hours.

5. 5

   Remove the dish from the oven and check the beef for doneness. If the meat pulls apart easily with a fork, shred it into large chunks and toss them in the accumulated juices. If it is still tough, return it to the oven covered for an additional 30 minutes.

6. 6

   Once the meat is shredded and tender, increase the oven temperature to 450°F (230°C).

7. 7

   Return the roasting dish to the oven, uncovered, for about 15 minutes longer until the top layer of the meat becomes crispy and caramelized.

8. 8

   Garnish the finished roast with sesame seeds and sliced green onions before serving.

Notes

This recipe is naturally gluten-free (using tamari) and dairy-free. For the best results, ensure the ginger is finely grated to distribute the flavor evenly throughout the marinade.

Nutrition per serving

• main
• beef
• braised
• gluten-free
• dairy-free
• dinner
• slow-cooked