Nourishing Miso & Ginger Braised Chuck Roast
Nourishing Miso & Ginger Braised Chuck Roast
Ingredients
For the Braised Chuck Roast
- 2 pounds beef chuck roast
- 1/2 cup bone broth
- 1 cup mini potatoes, sliced in half
- 1/3 cup tamari
- 2 tablespoons miso paste
- 2 tablespoons honey
- 2 tablespoons rice wine vinegar
- 5 garlic, cloves, minced
- 3 tablespoons fresh ginger, grated
- 1 pinch red pepper flakes
- as needed green onions, sliced, for topping
- as needed everything bagel seasoning, for topping
For the Crunchy Cucumber and Bell Pepper Salad
- 5 Persian cucumbers, sliced
- 5 mini bell peppers, sliced
- 3 tablespoons tamari, or coconut aminos
- 1 teaspoon hot honey
- 1 tablespoon rice wine vinegar
- as needed Sriracha, to taste
- as needed sesame seeds, for topping
Instructions
- 1
Preheat your oven to 325°F.
⏱️ 15 min•🌡️ 325
- 2
In a small bowl, combine 1/3 cup tamari, 2 tablespoons miso paste, 2 tablespoons honey, 2 tablespoons rice wine vinegar, 5 cloves minced garlic, 3 tablespoons fresh grated ginger, and a pinch of red pepper flakes. Whisk until well combined to create the marinade.
⏱️ 5 min
- 3
Place the 2 pounds of beef chuck roast in a roasting dish or Dutch oven. Pour the prepared marinade over the beef and toss until the roast is evenly coated. You can marinate this ahead of time in the refrigerator for at least 30 minutes or up to 24 hours for deeper flavor, or proceed to cook immediately.
⏱️ 5 min
- 4
Cover the roasting dish or Dutch oven tightly with a lid or aluminum foil.
⏱️ 1 min
- 5
Transfer the covered dish to the preheated oven and roast for 3 hours.
⏱️ 180 min•🌡️ 325
- 6
With about 45 minutes remaining in the cooking time (around 2 hours and 15 minutes into the total roasting time), carefully remove the dish from the oven. Add the 1 cup of sliced mini potatoes and 1/2 cup of bone broth to the roasting dish, stirring gently to incorporate. Re-cover tightly and return to the oven to continue cooking.
⏱️ 5 min
- 7
After the full 3 hours of roasting, carefully remove the dish from the oven. Check the meat for tenderness; it should pull apart easily with a fork.
⏱️ 1 min
- 8
Using two forks, shred the beef into large chunks directly in the cooking juices. Toss the shredded beef back into the juices to coat.
⏱️ 5 min
- 9
If the meat is not yet fork-tender, cover the dish again and continue cooking for an additional 20-30 minutes, or until it can be easily shredded.
⏱️ 30 min•🌡️ 325
- 10
If the shredded meat appears dry, add a little more bone broth, 1/4 cup at a time, to create a richer sauce.
⏱️ 1 min
- 11
While the roast is finishing, prepare the crunchy cucumber and bell pepper salad: In a medium bowl, combine the sliced Persian cucumbers and mini bell peppers. In a separate small bowl, whisk together 3 tablespoons tamari (or coconut aminos), 1 teaspoon hot honey, 1 tablespoon rice wine vinegar, and Sriracha to taste. Pour the dressing over the vegetables and toss to coat. Sprinkle with sesame seeds.
⏱️ 10 min
- 12
Serve the braised chuck roast topped with sliced green onions and everything bagel seasoning. It pairs wonderfully over rice, in lettuce wraps, or save leftovers for shredded beef tacos.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Nourishing Miso & Ginger Braised Chuck Roast
For the Braised Chuck Roast
- 2 pounds beef chuck roast
- 1/2 cup bone broth
- 1 cup mini potatoes, sliced in half
- 1/3 cup tamari
- 2 tablespoons miso paste
- 2 tablespoons honey
- 2 tablespoons rice wine vinegar
- 5 garlic, cloves, minced
- 3 tablespoons fresh ginger, grated
- 1 pinch red pepper flakes
- as needed green onions, sliced, for topping
- as needed everything bagel seasoning, for topping
For the Crunchy Cucumber and Bell Pepper Salad
- 5 Persian cucumbers, sliced
- 5 mini bell peppers, sliced
- 3 tablespoons tamari, or coconut aminos
- 1 teaspoon hot honey
- 1 tablespoon rice wine vinegar
- as needed Sriracha, to taste
- as needed sesame seeds, for topping
Instructions
- 1
Preheat your oven to 325°F.
⏱️ 15 min•🌡️ 325 - 2
In a small bowl, combine 1/3 cup tamari, 2 tablespoons miso paste, 2 tablespoons honey, 2 tablespoons rice wine vinegar, 5 cloves minced garlic, 3 tablespoons fresh grated ginger, and a pinch of red pepper flakes. Whisk until well combined to create the marinade.
⏱️ 5 min - 3
Place the 2 pounds of beef chuck roast in a roasting dish or Dutch oven. Pour the prepared marinade over the beef and toss until the roast is evenly coated. You can marinate this ahead of time in the refrigerator for at least 30 minutes or up to 24 hours for deeper flavor, or proceed to cook immediately.
⏱️ 5 min - 4
Cover the roasting dish or Dutch oven tightly with a lid or aluminum foil.
⏱️ 1 min - 5
Transfer the covered dish to the preheated oven and roast for 3 hours.
⏱️ 180 min•🌡️ 325 - 6
With about 45 minutes remaining in the cooking time (around 2 hours and 15 minutes into the total roasting time), carefully remove the dish from the oven. Add the 1 cup of sliced mini potatoes and 1/2 cup of bone broth to the roasting dish, stirring gently to incorporate. Re-cover tightly and return to the oven to continue cooking.
⏱️ 5 min - 7
After the full 3 hours of roasting, carefully remove the dish from the oven. Check the meat for tenderness; it should pull apart easily with a fork.
⏱️ 1 min - 8
Using two forks, shred the beef into large chunks directly in the cooking juices. Toss the shredded beef back into the juices to coat.
⏱️ 5 min - 9
If the meat is not yet fork-tender, cover the dish again and continue cooking for an additional 20-30 minutes, or until it can be easily shredded.
⏱️ 30 min•🌡️ 325 - 10
If the shredded meat appears dry, add a little more bone broth, 1/4 cup at a time, to create a richer sauce.
⏱️ 1 min - 11
While the roast is finishing, prepare the crunchy cucumber and bell pepper salad: In a medium bowl, combine the sliced Persian cucumbers and mini bell peppers. In a separate small bowl, whisk together 3 tablespoons tamari (or coconut aminos), 1 teaspoon hot honey, 1 tablespoon rice wine vinegar, and Sriracha to taste. Pour the dressing over the vegetables and toss to coat. Sprinkle with sesame seeds.
⏱️ 10 min - 12
Serve the braised chuck roast topped with sliced green onions and everything bagel seasoning. It pairs wonderfully over rice, in lettuce wraps, or save leftovers for shredded beef tacos.
⏱️ 1 min