Deeply savory Ginger Miso Braised Chuck Roast takes very little prep and braises low and slow until you've got pull-apart beef swimming in a rich, savory miso-ginger sauce.
Braising is one of my favorite techniques because you get serious flavor with very little hands-on effort. The umami-rich braising liquid reduces down to a flavorful sauce with caramelized onions. Comfort food at its finest!
Quick Look: Ginger Miso Chuck Roast
⏲️Ready In: 3 Hours 30 Minutes (30 minutes active)
🍽Servings: 6-8
🥗Nutrition: 339 Calories / 47g Protein
🥘Main Ingredients: Chuck roast, white miso, fresh ginger, yellow onions, white wine vinegar, beef broth
📋Dietary Notes: Gluten free, Nut free, Dairy free
⭐Why You'll Love It: Hands-off braised beef with a savory miso-ginger sauce that's deeply flavorful and anything but ordinary!
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Once evenings turn chilly, I'm all about cozy braised recipes like Braised Chuck Roast. And let me tell you, this isn't your average pot roast! The braising liquid makes a built-in sauce that reduces into a thick, umami-rich sauce that coats every bite of shredded beef.
If you're into big-batch beef recipes like this one, my Pepperoncini Shredded Beef follows a similar hands-off approach and has become just as much of a staple around here. Both recipes are proof that low and slow is almost always the right answer when it comes to tough cuts like chuck.
While my preference is using my Dutch oven, I've included slow cooker instructions so you can make this however works for you!
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Key Ingredients
Chuck roast: I use a 3-lb chuck roast here, but an arm roast makes a good slightly leaner substitute. Look for a cut with good marbling - that fat renders down during the braise and keeps the beef moist and tender.
White miso: White miso (also called shiro miso) is the mildest variety, which means it blends beautifully into the braising liquid without overpowering everything else. I've recently discovered how great miso can be for braising; check out Miso Orange Shredded Pork Tenderloin for another great recipe!
You should be able to find miso at most grocery stores near the refrigerated Asian condiments, or at any Asian grocery store.
Fresh ginger: Don't swap this for ground ginger. Fresh minced ginger has a brightness and kick that ground ginger just can't replicate in a long braise like this.
White wine vinegar: This deglazes the pot and adds a subtle acidity that balances all the richness from the beef. It also lifts all those browned bits from the bottom of the pot - which is where the flavor lives!
Yellow onions: Two full onions might seem like a lot, but they'll caramelize during the braise and stir beautifully into the shredded beef. If anything, add a third.
See the recipe card for full information on ingredients and quantities.
How to Make Ginger Miso Chuck Roast
Step 1: Preheat oven to 350 degrees F. Set a Dutch oven over medium-high heat. Season the chuck roast all over with kosher salt and pepper. Once hot, sear the roast for 1-2 minutes on each side.
Step 2: While the roast is searing, whisk together the miso, tomato paste, and about ½ cup of beef broth in a medium bowl until the miso has dissolved and the mixture is smooth. Set aside.
Step 3: Add the white wine vinegar to the Dutch oven, using a wooden spatula to scrape up any browned bits at the bottom of the pot. Add the onions and garlic, sautéing for 5-6 minutes until softened and slightly translucent. Add coriander and ginger, sautéing for another 1-2 minutes until fragrant.
Step 4: Pour in the miso mixture and stir to combine. Turn off the stovetop. Nestle the chuck roast into the onions and pour the remaining 1 ½ cups of broth over the roast, making sure the liquid comes at least ¾ of the way up the sides. Add more broth or water if needed.
Step 5: Cover the Dutch oven and transfer to the oven. Braise for 3 hours, or until the roast shreds easily when pierced with a fork.
Step 6: Transfer the roast to a large bowl and shred with two forks. If the liquid hasn't thickened into a sauce yet, place the Dutch oven back on the stovetop (without the meat) and simmer for about 10 minutes until reduced by half. Add the shredded beef back in and stir to coat.
Top Tips from Chelsea
Don't skip the sear. I know it's tempting to skip it and just throw everything in the pot, but the sear builds flavor in the roast itself AND in the sauce. Tjay tried to skip this step once to save time and then asked me why it didn't taste quite the same. This is why!
Dissolve the miso fully before adding it. Miso doesn't dissolve well when added directly to a hot pot. Whisking it into a little broth first makes sure it's fully incorporated and gives you a smooth, even sauce.
Make sure the liquid is deep enough. The braising liquid should come at least ¾ of the way up the roast. If it doesn't, add more beef broth or even just water. You want enough liquid to keep the meat moist for a 3-hour braise.
Recue sauce (if necessary). Every time I tested this recipe, the braising liquid reduced down to a glossy sauce. If, for whatever reason, your sauce is still thin after the braise, give it a 10-minute simmer on the stovetop before adding the beef back in. You want a flavorful coating sauce rather than a thin, watery liquid!
Slow cooker option: Follow Steps 1 through 3 (without preheating the oven), then transfer everything to the slow cooker. Pour the miso mixture and remaining broth over the roast. Cook on LOW for 8 hours. Because liquid doesn't reduce in a slow cooker, you'll need to pour the cooking liquid into a pot and simmer it on the stovetop until it thickens up before adding the beef back in.
Ginger Miso Braised Chuck Roast FAQs
Simmer it! Set the Dutch oven over medium heat, remove the beef, and let the liquid bubble for 10-15 minutes until it thickens to a sauce consistency. Add the beef back in, stir to coat, and you're good to go.
Yes - just make sure your miso is certified gluten free. Most white miso is made with rice and soybeans, but some brands include barley or wheat, so it's worth checking the label.
Chuck roast is the classic choice for braising because the marbling and connective tissue break down beautifully over low heat, giving you tender, shreddable beef. An arm roast works well too, as mentioned in the recipe, although it is a little leaner so it won't be quite as rich.
Stored properly in an airtight container, this braised beef roast will keep in the fridge for up to 4-5 days. It also freezes well for up to 3 months.
What to Serve with Miso Chuck Roast
Braised beef is incredibly versatile! This miso chuck roast is one of those recipes you can repurpose in so many ways throughout the week - rice bowls on Monday, served over polenta on Tuesday, and paired with leftover Oven-Roasted Brussels Sprouts on Wednesday.
Here are a few ideas for what to serve alongside it:
- Mashed potatoes or roasted potato rounds
- White or brown rice to soak up all that sauce
- Creamy polenta
- Roasted vegetables like Sautéed Carrots on the Stovetop, Brussels sprouts, or green beans
- Crusty gluten free bread for sopping up any extra sauce
It also makes great leftovers and works well for meal prep.
For a full high-protein dinner spread, I love pairing rich braised beef recipes like this one with a simple salad. My Easy Cucumber Salad is a refreshing, low-effort side that cuts through the richness of braised beef really nicely.
More braised beef dinner recipes
Did you try this Miso Ginger Braised Chuck Roast recipe? I'd love to hear what you think! Please leave a comment and rating or tag me on Instagram - I appreciate your feedback.
📖 Recipe
Ginger Miso Braised Chuck Roast
- Prep Time: 15 minutes
- Cook Time: 195 minutes
- Total Time: 3 hours 30 minutes
- Yield: 6-8 servings 1x
- Category: Dinner
- Method: Braised
- Cuisine: American
- Diet: Gluten-Free
Description
Deeply savory Ginger Miso Braised Chuck Roast takes very little prep and braises low and slow until you've got pull-apart beef swimming in a rich, savory miso-ginger sauce. Serve with rice, polenta, and/or roasted vegetables for a full meal.
See the Notes for slow cooker instructions!
Ingredients
- 3-lb chuck roast
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 yellow onions, halved and thinly sliced
- 3 cloves garlic, finely chopped
- 2 teaspoons coriander
- 4 tablespoons minced fresh ginger
- ¼ cup white wine vinegar
- 2 tablespoons yellow miso
- 1 tablespoon tomato paste
- 2 cups beef broth, divided
Instructions
- Preheat oven and sear beef. Preheat the oven to 350 degrees F. Set a Dutch oven over medium-high heat. Season the chuck roast all over with kosher salt and pepper. Once the Dutch oven is hot, add the roast and sear for 1-2 minutes on each side.
- Make miso mixture. Meanwhile, add the miso, tomato paste, and about ½ cup of broth to a medium bowl. Whisk until the miso has dissolve and the mixture is smooth. Set aside.
- Deglaze pot and Sauté aromatics. Reduce the heat to medium and add the white wine vinegar, using a wooden spatula to scrape up any browned bits at the bottom of the pot. Add the onions and garlic, sautéing for 5-6 minutes, until onions have softened and turned slightly translucent and garlic is fragrant. Add the coriander and ginger, sautéing for another 1-2 minutes or just until the ginger becomes fragrant.
- Add liquids. Pour the miso mixture into the pot and stir to combine. Turn off the stovetop. Nestle the chuck roast in the onions and pour remaining 1 ½ broth over the roast, ensuring that the liquid comes at least ¾ of the way up the roast. If not, add more broth or water.
- Braise roast. Cover the Dutch oven and transfer to the oven. Braise for 3 hours or until the roast starts to shred easily when pierced with a fork. Remove from oven.
- Shred and serve. Transfer the roast to a large bowl and shred with two forks. If the liquid hasn't reduced to a thicker sauce, place the Dutch oven back on the stovetop and bring the liquid to a simmer for 10 minutes or so, until it's reduced by about half. Add the beef back into the sauce and stir to coat.
Notes
Don't skip the sear. Searing the roast helps build flavor in the roast itself and in the sauce thanks to the browned bits left at the bottom of the pot. It does make a difference!
Adjust for a slow cooker: Follow the first 3 steps (without preheating the oven), then move the onion mixture and seared roast to the slow cooker. Pour miso mixture and remaining broth over the roast. Cook on LOW for 8 hours, until roast shreds easily when pierced with a fork. Remove the beef to shred the roast, and transfer the remaining liquid in the slow cooker crock to a pot over the stove. Liquid doesn't reduce the same way it would in a Dutch oven, so you'll definitely need to reduce the liquid here to prevent the beef from being too liquidy!
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