My ginger miso sauce is too thin after braising. What do I do?

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.

Is this Braised Miso Chuck Roast recipe gluten free?

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.

What cut of beef works best for braising?

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.

How long does braised chuck roast keep in the fridge?

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.

Dutch Oven Miso Ginger Braised Chuck Roast

Name: Ginger Miso Braised Chuck Roast
Prep time: 15 min
Cook time: 3 h 15 min
Total time: 3 h 30 min
Cuisine: American
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; 1/4 cup white wine vinegar; 2 tablespoons yellow miso; 1 tablespoon tomato paste; 2 cups beef broth, divided

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

Units Scale

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
1/4 cup white wine vinegar
2 tablespoons yellow miso
1 tablespoon tomato paste
2 cups beef broth, divided

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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 1/2 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 1/2 broth over the roast, ensuring that the liquid comes at least 3/4 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!