BRAISED HONEY MISO GINGER CHUCK ROAST

Ingredients

For the Chuck Roast

  • 1,043g (2.3 lbs) chuck roast

  • 2 tsp (4g) black pepper

  • 2 tbsp (30ml) neutral oil (for searing)

For the Braising Liquid

  • 2 tbsp (30g) miso paste

  • 1½ tbsp (22ml) rice wine vinegar

  • 2 tbsp (30g) honey

  • 6 cloves (18g) garlic, minced

  • 11g ginger, minced

  • ⅓ cup (80ml) soy sauce

  • 1 cup (240ml) beef broth

Additional

  • 1 large yellow onion, sliced

Method

  1. Prepare the Braising Liquid – In a bowl, combine the miso paste, rice wine vinegar, honey, garlic, ginger, soy sauce, and beef broth. Mix until fully combined.

  2. Prep the Beef – Cut the chuck roast into large chunks and season with black pepper only.

  3. Sear the Beef – Heat a Dutch oven over medium-high heat. Add the neutral oil, then sear the beef in batches until well browned on all sides. Remove and set aside.

  4. Cook the Onion – Add the sliced onion to the same pot and cook until softened.

  5. Braise – Pour in the braising liquid, return the beef to the pot, cover, and transfer to a 325°F (165°C) oven. Braise for 3 hours.

  6. Shred and Crisp – Remove from the oven and increase the temperature to 450°F (230°C). Shred the beef, return it to the oven uncovered, and cook for an additional 15 minutes until lightly crisped.

  7. Finish – Garnish with sliced scallions and toasted sesame seeds, and serve with white rice and air-fried broccoli.

Additional Notes

To get the recipe for the air-fried broccoli, see my Chicken Teriyaki recipe.

Be careful with the salt — just trust me on this one.

I use Nishiki Premium Medium Grain White Rice and cook it exactly according to the directions on the package.

This does take a while, but it’s really a set-it-and-forget-it situation. You could probably do this in a slow cooker as well — I don’t own one or know how they work, but it seems like it would make sense.