Miso & Ginger Chuck Roast

Steps

1. 1

   Preheat your oven to 325°F (160 °C) (165°C (325 °F)).

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.

   Start 3-hour timer
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.

   Start 30-minute timer
6. 6

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

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.

   Start 15-minute timer
8. 8

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