Miso & Ginger Chuck Roast (Gluten-Free / Dairy-Free)

Ingredients

• 13 lb beef chuck roast(1360g)
• 20.33 cup low sodium tamari(80g)
• 32 tablespoon miso(36g)
• 42 tablespoon honey(42g)
• 51.33 tablespoon rice wine vinegar(20g)
• 63 clove garlic(9g)
• 73 tablespoon fresh ginger(18g)
• 81 teaspoon red pepper flakes(2g)
• 92 green onion(20g)
• 101 tablespoon sesame seeds(9g)
• 111 cup beef bone broth(240g)

Instructions

1. 1Preheat oven to 325°F (163°C).
2. 2In a small bowl, whisk together tamari, miso, honey, rice wine vinegar, minced garlic, grated ginger, and red pepper flakes.
3. 3Cut beef chuck roast into thirds and place in a roasting dish.
4. 4Pour the sauce over the beef and toss to coat evenly.
5. 5If using a Dutch oven or roasting pan with aluminum foil, add 1 cup beef bone broth to the pot. If using a roasting pan with a cover, skip this step.
6. 6Cover the roasting dish and roast in the oven for 3 hours.
7. 7Check if the meat pulls apart easily. If not, return to the oven covered for 30 more minutes.
8. 8Once the meat is tender, shred into large chunks and toss in the juices.
9. 9Increase oven temperature to 450°F (232°C). Return the meat to the oven uncovered for 15 minutes until the top is crispy.
10. 10Garnish with sliced green onion and sesame seeds before serving.