Japanese Barbecue Style Chuck Roast
Japanese Barbecue Style Chuck Roast
Ingredients
For the Chuck Roast
- 2 1/2 pounds boneless beef chuck roast, trimmed
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
- 2 tablespoons vegetable oil
- 1 yellow onion, large, roughly chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 cups beef broth
For the Japanese BBQ Sauce
- 1/2 cup soy sauce, gluten-free if desired
- 1/4 cup mirin
- 1/4 cup sake, dry
- 2 tablespoons brown sugar, packed
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon sriracha, or to taste
For Serving
- 4 cups cooked white rice
- 2 green onions, sliced, for garnish
- 1 tablespoon sesame seeds, toasted, for garnish
Instructions
- 1
Preheat oven to 325°F. Pat the chuck roast dry with paper towels. Season generously all over with kosher salt and black pepper.
⏱️ 5 min•🌡️ 325
- 2
Heat vegetable oil in a large Dutch oven over medium-high heat. Once shimmering, carefully add the seasoned chuck roast and sear on all sides until deeply browned, about 3-4 minutes per side. Remove the roast from the Dutch oven and set aside.
⏱️ 15 min
- 3
Reduce heat to medium. Add the chopped yellow onion to the Dutch oven and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and grated ginger, and cook for another 1 minute until fragrant.
⏱️ 8 min
- 4
Deglaze the pot with beef broth, scraping up any browned bits from the bottom of the Dutch oven. Bring to a simmer.
⏱️ 2 min
- 5
In a small bowl, whisk together the soy sauce, mirin, sake, brown sugar, rice vinegar, sesame oil, and sriracha for the Japanese BBQ sauce. Pour this sauce into the Dutch oven with the onions and broth, stirring to combine.
⏱️ 5 min
- 6
Return the seared chuck roast to the Dutch oven, ensuring it is mostly submerged in the liquid. Bring the liquid back to a gentle simmer.
⏱️ 2 min
- 7
Cover the Dutch oven tightly with its lid and transfer to the preheated oven. Braise for 2 1/2 to 3 hours, or until the chuck roast is fork-tender and easily pulls apart.
⏱️ 180 min•🌡️ 325
- 8
Carefully remove the Dutch oven from the oven. Transfer the chuck roast to a cutting board and let it rest for 10 minutes. While resting, skim any excess fat from the surface of the sauce in the Dutch oven.
⏱️ 10 min
- 9
Shred the chuck roast using two forks. Return the shredded beef to the Dutch oven and stir it into the sauce. Taste and adjust seasoning if necessary.
⏱️ 5 min
- 10
Serve the Japanese barbecue style chuck roast hot over cooked white rice, garnished with sliced green onions and toasted sesame seeds.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Japanese Barbecue Style Chuck Roast
For the Chuck Roast
- 2 1/2 pounds boneless beef chuck roast, trimmed
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
- 2 tablespoons vegetable oil
- 1 yellow onion, large, roughly chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 cups beef broth
For the Japanese BBQ Sauce
- 1/2 cup soy sauce, gluten-free if desired
- 1/4 cup mirin
- 1/4 cup sake, dry
- 2 tablespoons brown sugar, packed
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon sriracha, or to taste
For Serving
- 4 cups cooked white rice
- 2 green onions, sliced, for garnish
- 1 tablespoon sesame seeds, toasted, for garnish
Instructions
- 1
Preheat oven to 325°F. Pat the chuck roast dry with paper towels. Season generously all over with kosher salt and black pepper.
⏱️ 5 min•🌡️ 325 - 2
Heat vegetable oil in a large Dutch oven over medium-high heat. Once shimmering, carefully add the seasoned chuck roast and sear on all sides until deeply browned, about 3-4 minutes per side. Remove the roast from the Dutch oven and set aside.
⏱️ 15 min - 3
Reduce heat to medium. Add the chopped yellow onion to the Dutch oven and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and grated ginger, and cook for another 1 minute until fragrant.
⏱️ 8 min - 4
Deglaze the pot with beef broth, scraping up any browned bits from the bottom of the Dutch oven. Bring to a simmer.
⏱️ 2 min - 5
In a small bowl, whisk together the soy sauce, mirin, sake, brown sugar, rice vinegar, sesame oil, and sriracha for the Japanese BBQ sauce. Pour this sauce into the Dutch oven with the onions and broth, stirring to combine.
⏱️ 5 min - 6
Return the seared chuck roast to the Dutch oven, ensuring it is mostly submerged in the liquid. Bring the liquid back to a gentle simmer.
⏱️ 2 min - 7
Cover the Dutch oven tightly with its lid and transfer to the preheated oven. Braise for 2 1/2 to 3 hours, or until the chuck roast is fork-tender and easily pulls apart.
⏱️ 180 min•🌡️ 325 - 8
Carefully remove the Dutch oven from the oven. Transfer the chuck roast to a cutting board and let it rest for 10 minutes. While resting, skim any excess fat from the surface of the sauce in the Dutch oven.
⏱️ 10 min - 9
Shred the chuck roast using two forks. Return the shredded beef to the Dutch oven and stir it into the sauce. Taste and adjust seasoning if necessary.
⏱️ 5 min - 10
Serve the Japanese barbecue style chuck roast hot over cooked white rice, garnished with sliced green onions and toasted sesame seeds.
⏱️ 3 min