Miso & Ginger Chuck Roast (Gluten-Free / Dairy-Free)
Miso & Ginger Chuck Roast (Gluten-Free / Dairy-Free)
Ingredients
For the Marinade and Sauce
- 1/4 cup light brown miso paste
- 1/2 cup tamari, (or gluten-free soy sauce)
- 1/4 cup honey, (or maple syrup)
- 2 tablespoons garlic, minced
- 1 tablespoon fresh ginger, grated
For the Main Protein
- 2 pounds chuck roast
For Serving and Garnish
- 4 cups cooked white rice, for serving
- 1/4 cup green onions, sliced, for garnish
- 1 tablespoon black sesame seeds, for garnish
Instructions
- 1
Preheat your oven to 325°F (160°C).
⏱️ 5 min•🌡️ 325
- 2
In a medium bowl, combine the light brown miso paste, tamari (or gluten-free soy sauce), honey (or maple syrup), minced garlic, and grated fresh ginger. Whisk thoroughly until the mixture is smooth and well combined, forming your marinade and sauce.
⏱️ 5 min - 3
Take the chuck roast and slice it into 2-3 thick portions. This helps the marinade penetrate better and speeds up cooking.
⏱️ 5 min
- 4
Place the sliced chuck roast pieces into a Dutch oven or an oven-safe pot with a lid. Pour the prepared miso-ginger marinade evenly over the meat, ensuring all sides are coated.
⏱️ 5 min
- 5
Cover the Dutch oven or pot with its lid and transfer it to the preheated oven. Cook for 3 to 4 hours, or until the chuck roast is incredibly tender and can be easily shredded with a fork.
⏱️ 240 min•🌡️ 325
- 6
Once cooked, carefully remove the chuck roast from the oven. Using two forks, shred the tender meat directly in the pot, allowing it to soak up all the rich, glossy sauce.
⏱️ 5 min
- 7
To serve, place a generous portion of cooked white rice into individual serving bowls. Top with the shredded miso and ginger chuck roast, ensuring plenty of the savory sauce is included.
⏱️ 5 min
- 8
Garnish each serving with sliced green onions and a sprinkle of black sesame seeds for added flavor and visual appeal. Serve immediately and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Miso & Ginger Chuck Roast (Gluten-Free / Dairy-Free)
Ingredients
For the Marinade and Sauce
- 1/4 cup light brown miso paste
- 1/2 cup tamari, (or gluten-free soy sauce)
- 1/4 cup honey, (or maple syrup)
- 2 tablespoons garlic, minced
- 1 tablespoon fresh ginger, grated
For the Main Protein
- 2 pounds chuck roast
For Serving and Garnish
- 4 cups cooked white rice, for serving
- 1/4 cup green onions, sliced, for garnish
- 1 tablespoon black sesame seeds, for garnish
Instructions
- 1
Preheat your oven to 325°F (160°C).
⏱️ 5 min•🌡️ 325 - 2
In a medium bowl, combine the light brown miso paste, tamari (or gluten-free soy sauce), honey (or maple syrup), minced garlic, and grated fresh ginger. Whisk thoroughly until the mixture is smooth and well combined, forming your marinade and sauce.
⏱️ 5 min - 3
Take the chuck roast and slice it into 2-3 thick portions. This helps the marinade penetrate better and speeds up cooking.
⏱️ 5 min - 4
Place the sliced chuck roast pieces into a Dutch oven or an oven-safe pot with a lid. Pour the prepared miso-ginger marinade evenly over the meat, ensuring all sides are coated.
⏱️ 5 min - 5
Cover the Dutch oven or pot with its lid and transfer it to the preheated oven. Cook for 3 to 4 hours, or until the chuck roast is incredibly tender and can be easily shredded with a fork.
⏱️ 240 min•🌡️ 325 - 6
Once cooked, carefully remove the chuck roast from the oven. Using two forks, shred the tender meat directly in the pot, allowing it to soak up all the rich, glossy sauce.
⏱️ 5 min - 7
To serve, place a generous portion of cooked white rice into individual serving bowls. Top with the shredded miso and ginger chuck roast, ensuring plenty of the savory sauce is included.
⏱️ 5 min - 8
Garnish each serving with sliced green onions and a sprinkle of black sesame seeds for added flavor and visual appeal. Serve immediately and enjoy!
⏱️ 5 min