Miso and Ginger Chuck Roast

Ingredients

Ingredients

• 3 lbs beef chuck roast
• 1/2 cup low-sodium tamari
• 2 tbsp miso
• 1 tbsp honey
• 1 tsp rice wine vinegar
• 3 garlic cloves
• 3 inches fresh ginger
• 1 tsp red pepper flakes
• 1 cup beef bone broth
• for garnish green onions
• for garnish sesame seeds

Instructions

1. Preheat oven to 325°F.
2. In a small bowl, whisk together 1/2 cup low-sodium tamari, 2 tablespoons miso, 1 tablespoon honey, 1 teaspoon rice wine vinegar, 3 minced garlic cloves, 3 inches finely grated fresh ginger, and 1 teaspoon red pepper flakes until well combined.
3. Cut a 3-pound beef chuck roast into thirds and place in a roasting dish or Dutch oven. Pour the marinade over the beef and toss to coat evenly.
4. If using a Dutch oven or roasting pan lined with aluminum foil, add 1 cup beef bone broth to the dish. If using a covered roasting pan, omit the broth. Cover the dish tightly with a lid or foil.
5. Roast in the preheated oven for 3 hours, or until the beef is fork-tender. Rip apart the roast with two forks.
6. Remove the cover and increase oven temperature to broil (or transfer to a broiler-safe dish). Broil uncovered for 5-10 minutes, watching closely, until the edges are crispy and browned.
7. Let the roast rest for 10 minutes before slicing. Garnish with sliced green onions and sesame seeds.

Notes

For best results, use a Dutch oven for even braising. If substituting tamari, ensure it's gluten-free. Leftovers can be stored in an airtight container in the fridge for up to 4 days and reheated gently in the oven. Freezes very well!