Miso Ginger Chuck Roast

• całkowity czas: 3 hours 15 minutes

Składniki

3 lbs beef chuck roast, cut into thirds

2 tbsp low sodium tamari - make sure it is low sodium (original recipe was 1/3 cup)

1-2 tbsp miso

2 tbsp honey

1 tbsp plus 1 tsp rice wine vinegar (I didn’t have, so I used 4 tsp white wine vinegar + 1/2 tsp sugar)

3 cloves garlic, minced or grated

3 tbsp fresh ginger (3 inches), finely grated

1 tsp red pepper flakes

1 - 1.5 cup unsalted beef broth

Green onion, for garnish

Sesame seeds, for garnish

Note: If using a Dutch oven or roasting pan with aluminum foil you will need to add 1 cup beef bone broth to your pot before roasting. If using a roasting pan with a cover you can omit.

Wskazówki

Preheat oven to 325°F.

Combine tamari, miso, honey, vinegar, garlic, ginger and red pepper flakes in a small bowl and whisk well to combine.

Pour over your beef and toss to coat evenly.

Add meat to your roasting dish, cover and roast for 3 hours then remove from the oven and check for doneness. If meat pulls apart easily, shred into large chunks and toss in juices. If it does not pull apart easily, return it to the oven covered for 30 more minutes.

Once meat has been shredded, increase oven temperature to 450°F and return to the oven uncovered to finish cooking for 15 minutes longer until the top layer of meat is crispy.

Garnish with sesame seeds and green onion.

Notatki

For temps, I didn’t 275 for first hour, then 325 for 2 more, then 450 for 15 after shredding

If you like a stronger glaze at the end, you can always remove the meat, reduce the sauce on the stove, then taste and adjust with a splash more tamari or a pinch of miso