Miso & Ginger Chuck Roast (gf / Df)

• total time: 3 hours 15 minutes

Ingredients

3 lbs beef chuck roast, cut into thirds

⅓ cup low sodium tamari

2 tbsp miso

2 tbsp honey

1 tbsp plus 1 tsp rice wine vinegar

3 cloves garlic, minced or grated

3 tbsp fresh ginger (3 inches), finely grated

1 tsp red pepper flakes

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.

Directions

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.