Miso Ginger Chuck Roast
Everyone who knows me knows that I hate roast. I have my whole life. So as a “never roast-er”, it takes a lot for me to get on board with a roast recipe…and not just “on board”, in this case, but raving. Because, y’all, this miso ginger chuck roast is DELISH.
The real star here is the miso ginger sauce, which the meat cooks in for a few hours. It’s super simple but such a complex flavor…not overpowering, but full of umami, a bit of sweet, and a hint of spice.
What’s amazing about this recipe is it only takes like 5 minutes of “hands on” time. Then it just hangs out in the oven for a few hours. And BOOM, you have a high-protein, healthy meal that also makes delicious leftovers.
How to make miso ginger chuck roast
Preheat your oven to 325 F. Place the roast in the bottom of a Dutch oven or roasting pan. FYI, mine had a giant bone in it, and I just put that in whole vs. trying to cut it out (I assume it adds flavor).
Whisk together the broth, tamari, miso, honey, vinegar, garlic, ginger, and red pepper flakes in a small bowl. Pour over your beef and toss to coat evenly.
Cover and roast for 3 hours then remove from the oven and check for doneness. You want the meat to pull apart easily…if it doesn’t, return to the oven for another 30 minutes.
Shred it into large chunks and toss in the juices. Then increase oven temperature to 450 F and return to the oven uncovered to finish cooking for 15 minutes (I often like to push it to like 20-25), until the top layer of the meat is a bit crispy.
While the meat is doing its last cooking, I whip up a simple coconut rice, then I serve the roast on the coconut rice (make sure to get some of the juices!) and garnish with sesame seeds and green onion…which I was out of when I took these photos 🙂
As an affirmed “never roast-er”, it’s crazy how good this recipe was, and it will now be my go-to roast recipe until the end of time!
Adapted slightly from @caitlinjesson
Other easy & delicious high-protein meals you’ll love:
- Crockpot Balsamic Beef
- “Deconstructed” Spiced Lamb or Beef Kofta
- The Easiest Poached Chicken Breasts (& How to Shred Chicken in 10 Seconds)
- Instant Pot Honey Garlic Chicken
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Miso Ginger Chuck Roast with Coconut Rice
This delicious miso ginger chuck roast is packed with flavor, and is SO easy to make. A perfect hands-off meal (it just hangs out in the oven for a few hours), only 5 or so minutes of hands-on time--I love serving it with a simple coconut rice and lots of veggies!
Ingredients
- 3 lbs of beef chuck roast
- 1 cup of beef bone broth (if using Dutch oven)
- 1/3 cup of low-sodium tamari
- 2 tablespoons of white miso paste
- 2 tablespoons of honey
- 1 tablespoon + 1 teaspoon of rice wine vinegar
- 3 cloves of garlic (minced or grated)
- 3 tablespoons of fresh ginger (3 inches), finely grated
- 1 teaspoon of red pepper flakes (or to taste; I used a bit less)
- Garnish: green onion & sesame seeds
- Jasmine rice & full-fat coconut milk, for serving (optional)
Instructions
- Preheat oven to 325 F. Place the roast in the bottom of a Dutch oven or roasting pan.
- Whisk together the broth, tamari, miso, honey, vinegar, garlic, ginger, and red pepper flakes in a small bowl. Pour over your beef and toss to coat evenly.
- Cover and roast for 3 hours. Remove from the oven and check for doneness. If the meat pulls apart easily already, shred it into large chunks and toss in the juices. If it does not pull apart easily, return it to the oven covered for 30 more minutes then shred and toss in the juices.
- Once the meat has been shredded, increase oven temperature to 450 F and return to the oven uncovered to finish cooking for 15 minutes (I often like to push it to like 20-25), until the top layer of the meat is crispy.
- While the meat is doing its last cooking, I whip up a simple coconut rice. Amounts are up to you, I use a 1:1:1 ratio, so 1/2 cup of jasmine rice, 1/2 cup of water, 1/2 cup of coconut milk (the kind from the can). Scale up or down as needed. Rinse the rice well, then add the water, coconut milk, and rice to a medium saucepan. Stir and cook on medium-high until it comes to a boil, then reduce to a simmer and cover.
- Cook the rice for 15 minutes (covered at a simmer), stir halfway through, then remove from heat, put a folded-up tea towel on top of the pan and replace the lid. Let sit for 5 minutes, then fluff with a fork.
- Serve the roast on the coconut rice and garnish with sesame seeds and green onion.
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