Miso-Braised Chuck Roast
Miso-Braised Chuck Roast
Ingredients
For the Miso-Braised Chuck Roast
- 3 pounds chuck roast
- salt, as needed
- black pepper, as needed
- olive oil, as needed
- 1 1/2 inch piece ginger, sliced
- 1 head garlic, peeled and smashed
- 4 sprigs green onions, roots removed, for the braise
- 1/2 cup sake
- 1/4 cup white miso
- 2 cups chicken broth
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 inch piece orange peel
- 1 tablespoon fish sauce
For Garnish
- green onions, for garnish
Optional
- ginger fish sauce chimichurri, for serving
Instructions
- 1
Preheat your oven to 325°F (160°C). Pat the 3 pounds chuck roast dry thoroughly with paper towels. Season generously on all sides with salt and black pepper.
⏱️ 5 min•🌡️ 325
- 2
Heat a Dutch oven or heavy-bottomed pot over medium-high heat. Add enough olive oil to lightly coat the bottom. Once the oil is shimmering, carefully place the seasoned chuck roast in the pot. Sear on all sides until deeply browned, about 3-5 minutes per side. Remove the roast from the pot and set aside on a plate.
⏱️ 15 min
- 3
To the same pot, add the sliced 1 1/2 inch piece of ginger, 1 head of peeled and smashed garlic, and the 4 sprigs of green onion (roots removed). Sauté for 2-3 minutes until fragrant, stirring occasionally.
⏱️ 3 min
- 4
Pour in 1/2 cup of sake. Use a wooden spoon or spatula to scrape the bottom of the pot, releasing any browned bits (fond). Let the sake simmer for 1 minute to cook off some of the alcohol.
⏱️ 2 min
- 5
Stir in 1/4 cup white miso until it is fully dissolved into the liquid. Add 2 cups chicken broth, 1/4 cup soy sauce, 1/4 cup brown sugar, and the 2 inch orange peel. Stir to combine.
⏱️ 3 min
- 6
Return the seared chuck roast to the pot, ensuring it is mostly submerged in the braising liquid. Add 1 tablespoon fish sauce.
⏱️ 1 min
- 7
Cover the pot tightly with a lid and transfer it to the preheated oven. Braise for 3 to 4 hours, or until the meat is fork-tender and easily pulls apart. Alternatively, you can braise on the stovetop over very low heat, ensuring a gentle simmer, for the same duration.
⏱️ 240 min•🌡️ 325
- 8
Once cooked, carefully remove the chuck roast from the pot and transfer it to a cutting board. Allow it to rest for a few minutes before shredding or slicing the tender meat. Skim any excess fat from the braising liquid, if desired.
⏱️ 5 min
- 9
Serve the miso-braised chuck roast with the warm braising liquid spooned over it. Garnish with fresh green onions. For an extra bright and herby punch, serve with an optional ginger fish sauce chimichurri.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Miso-Braised Chuck Roast
For the Miso-Braised Chuck Roast
- 3 pounds chuck roast
- salt, as needed
- black pepper, as needed
- olive oil, as needed
- 1 1/2 inch piece ginger, sliced
- 1 head garlic, peeled and smashed
- 4 sprigs green onions, roots removed, for the braise
- 1/2 cup sake
- 1/4 cup white miso
- 2 cups chicken broth
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 inch piece orange peel
- 1 tablespoon fish sauce
For Garnish
- green onions, for garnish
Optional
- ginger fish sauce chimichurri, for serving
Instructions
- 1
Preheat your oven to 325°F (160°C). Pat the 3 pounds chuck roast dry thoroughly with paper towels. Season generously on all sides with salt and black pepper.
⏱️ 5 min•🌡️ 325 - 2
Heat a Dutch oven or heavy-bottomed pot over medium-high heat. Add enough olive oil to lightly coat the bottom. Once the oil is shimmering, carefully place the seasoned chuck roast in the pot. Sear on all sides until deeply browned, about 3-5 minutes per side. Remove the roast from the pot and set aside on a plate.
⏱️ 15 min - 3
To the same pot, add the sliced 1 1/2 inch piece of ginger, 1 head of peeled and smashed garlic, and the 4 sprigs of green onion (roots removed). Sauté for 2-3 minutes until fragrant, stirring occasionally.
⏱️ 3 min - 4
Pour in 1/2 cup of sake. Use a wooden spoon or spatula to scrape the bottom of the pot, releasing any browned bits (fond). Let the sake simmer for 1 minute to cook off some of the alcohol.
⏱️ 2 min - 5
Stir in 1/4 cup white miso until it is fully dissolved into the liquid. Add 2 cups chicken broth, 1/4 cup soy sauce, 1/4 cup brown sugar, and the 2 inch orange peel. Stir to combine.
⏱️ 3 min - 6
Return the seared chuck roast to the pot, ensuring it is mostly submerged in the braising liquid. Add 1 tablespoon fish sauce.
⏱️ 1 min - 7
Cover the pot tightly with a lid and transfer it to the preheated oven. Braise for 3 to 4 hours, or until the meat is fork-tender and easily pulls apart. Alternatively, you can braise on the stovetop over very low heat, ensuring a gentle simmer, for the same duration.
⏱️ 240 min•🌡️ 325 - 8
Once cooked, carefully remove the chuck roast from the pot and transfer it to a cutting board. Allow it to rest for a few minutes before shredding or slicing the tender meat. Skim any excess fat from the braising liquid, if desired.
⏱️ 5 min - 9
Serve the miso-braised chuck roast with the warm braising liquid spooned over it. Garnish with fresh green onions. For an extra bright and herby punch, serve with an optional ginger fish sauce chimichurri.
⏱️ 1 min