Description
How to make savory miso and ginger chuck roast with Asian-inspired flavors that creates the most tender, comforting dinner for cold winter nights.
Ingredients
Scale
Main Ingredients
- 3–4 lb chuck roast, patted dry
- 3 tbsp white miso paste
- 2 tbsp fresh ginger, minced
- 4 cloves garlic, minced
- 2 tbsp vegetable oil
Braising Liquid
- 2 cups beef broth
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 2 tbsp brown sugar
- 1 tbsp sesame oil
Aromatics & Vegetables
- 1 large onion, sliced
- 2 carrots, cut into 2-inch pieces
- 3 celery stalks, cut into 2-inch pieces
- 2 green onions, sliced for garnish
- 1 tsp sesame seeds for garnish
Instructions
- Prep Roast: Pat chuck roast completely dry with paper towels and season generously with salt and pepper on all sides. Let it sit at room temperature for 30 minutes while preheating oven to 325°F.
- Sear Meat: Heat oil in Dutch oven over medium-high heat until shimmering. Sear roast on all sides until golden brown, about 4-5 minutes per side. Don’t rush this step – good browning means better flavor.
- Make Paste: Remove roast and reduce heat to medium. In small bowl, whisk together miso paste, minced ginger, and garlic until smooth. This aromatic paste will coat the meat beautifully.
- Build Base: Add onions to the Dutch oven and cook until softened, about 5 minutes. Stir in miso mixture and cook for 1 minute until fragrant and you can smell the ginger blooming.
- Add Liquid: Whisk in beef broth, soy sauce, rice vinegar, brown sugar, and sesame oil. Return roast to pot, add carrots and celery around the sides. Liquid should come halfway up the roast.
- Braise Low: Cover tightly and transfer to oven for 2.5-3 hours, until meat shreds easily with a fork. Check once halfway through and add more broth if needed to prevent sticking.
- Rest & Serve: Let roast rest for 10 minutes before slicing against the grain. Strain braising liquid and serve alongside, garnished with green onions and sesame seeds for that perfect finishing touch.
Notes
- Sear the roast thoroughly on all sides for maximum flavor development.
- Store with braising liquid to keep meat moist and flavorful for up to 4 days.
- Yellow miso can substitute for white miso but use 25% less to avoid oversalting.
- Slice against the grain for the most tender texture in every bite.
- Reduce braising liquid on stovetop after cooking for an incredible pan sauce.
- This recipe doubles easily for meal prep or feeding larger crowds.
Allergy Information: Soy
Nutrition
- Calories: 385 calories
- Fat: 22g
- Carbohydrates: 12g
- Protein: 35g