Teriyaki Braised Chuck Roast Bowl
Teriyaki Braised Chuck Roast Bowl
Ingredients
For the Chuck Roast
- 2 pounds boneless beef chuck roast, cut into 2-inch chunks
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
For the Braising Liquid
- 1 cup teriyaki sauce, low sodium preferred
- 1 cup beef broth
- 4 garlic, cloves, minced
- 1/4 cup green onions, chopped, plus more for garnish
For the Sautéed Vegetables
- 1 tablespoon beef tallow, or other high-heat cooking oil
- 1 red bell pepper, sliced
- 1 orange bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1/2 red onion, sliced
- 2 cups broccoli florets
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 teaspoon garlic powder
- 1/4 cup teriyaki sauce
For Serving
- 3 cups brown rice, cooked
- 1 tablespoon white sesame seeds, for garnish
- 2 tablespoons green onions, chopped, for garnish
Instructions
- 1
Season the chuck roast chunks generously with olive oil, kosher salt, black pepper, and garlic powder. Ensure all sides are coated.
⏱️ 5 min
- 2
Heat a large skillet over medium-high heat. Once hot, add the seasoned chuck roast chunks in a single layer, working in batches if necessary to avoid overcrowding. Sear for 3-4 minutes per side, until a deep golden-brown crust forms. Transfer the seared chuck roast to a slow cooker.
⏱️ 10 min
- 3
In the slow cooker, combine the teriyaki sauce, beef broth, minced garlic, and chopped green onions. Stir well to combine. Add any pan drippings from the searing skillet to the slow cooker for extra flavor.
⏱️ 5 min
- 4
Cover the slow cooker and cook on high for 4 to 6 hours, or until the chuck roast is fall-apart tender and can be easily shredded with a fork.
⏱️ 240 min
- 5
About 20 minutes before the chuck roast is ready, prepare the sautéed vegetables. Heat beef tallow in a large skillet or wok over medium-high heat.
⏱️ 2 min
- 6
Add the sliced bell peppers, red onion, and broccoli florets to the hot skillet. Season with kosher salt, black pepper, and garlic powder. Sauté for 8-12 minutes, stirring occasionally, until the vegetables are tender-crisp to your liking.
⏱️ 10 min
- 7
Pour the 1/4 cup of teriyaki sauce over the sautéed vegetables and toss to coat. Cook for another 1-2 minutes until the sauce slightly thickens and coats the vegetables.
⏱️ 3 min
- 8
To assemble the bowls, place a generous portion of cooked brown rice in each serving bowl. Arrange the sautéed vegetables on one side of the rice.
⏱️ 2 min
- 9
Using tongs or a slotted spoon, transfer the tender braised chuck roast pieces from the slow cooker to the bowls, placing them on top of the rice. Spoon a generous amount of the warm braising liquid over the meat.
⏱️ 3 min
- 10
Garnish each bowl with white sesame seeds and additional chopped green onions before serving immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Teriyaki Braised Chuck Roast Bowl
Ingredients
For the Chuck Roast
- 2 pounds boneless beef chuck roast, cut into 2-inch chunks
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
For the Braising Liquid
- 1 cup teriyaki sauce, low sodium preferred
- 1 cup beef broth
- 4 garlic, cloves, minced
- 1/4 cup green onions, chopped, plus more for garnish
For the Sautéed Vegetables
- 1 tablespoon beef tallow, or other high-heat cooking oil
- 1 red bell pepper, sliced
- 1 orange bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1/2 red onion, sliced
- 2 cups broccoli florets
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 teaspoon garlic powder
- 1/4 cup teriyaki sauce
For Serving
- 3 cups brown rice, cooked
- 1 tablespoon white sesame seeds, for garnish
- 2 tablespoons green onions, chopped, for garnish
Instructions
- 1
Season the chuck roast chunks generously with olive oil, kosher salt, black pepper, and garlic powder. Ensure all sides are coated.
⏱️ 5 min - 2
Heat a large skillet over medium-high heat. Once hot, add the seasoned chuck roast chunks in a single layer, working in batches if necessary to avoid overcrowding. Sear for 3-4 minutes per side, until a deep golden-brown crust forms. Transfer the seared chuck roast to a slow cooker.
⏱️ 10 min - 3
In the slow cooker, combine the teriyaki sauce, beef broth, minced garlic, and chopped green onions. Stir well to combine. Add any pan drippings from the searing skillet to the slow cooker for extra flavor.
⏱️ 5 min - 4
Cover the slow cooker and cook on high for 4 to 6 hours, or until the chuck roast is fall-apart tender and can be easily shredded with a fork.
⏱️ 240 min - 5
About 20 minutes before the chuck roast is ready, prepare the sautéed vegetables. Heat beef tallow in a large skillet or wok over medium-high heat.
⏱️ 2 min - 6
Add the sliced bell peppers, red onion, and broccoli florets to the hot skillet. Season with kosher salt, black pepper, and garlic powder. Sauté for 8-12 minutes, stirring occasionally, until the vegetables are tender-crisp to your liking.
⏱️ 10 min - 7
Pour the 1/4 cup of teriyaki sauce over the sautéed vegetables and toss to coat. Cook for another 1-2 minutes until the sauce slightly thickens and coats the vegetables.
⏱️ 3 min - 8
To assemble the bowls, place a generous portion of cooked brown rice in each serving bowl. Arrange the sautéed vegetables on one side of the rice.
⏱️ 2 min - 9
Using tongs or a slotted spoon, transfer the tender braised chuck roast pieces from the slow cooker to the bowls, placing them on top of the rice. Spoon a generous amount of the warm braising liquid over the meat.
⏱️ 3 min - 10
Garnish each bowl with white sesame seeds and additional chopped green onions before serving immediately.
⏱️ 1 min