Dinner · From Adam's kitchen

Ginger Miso Chuck Roast

Name: Ginger Miso Chuck Roast
Prep time: 20 min
Total time: 620 min
Yield: 6 servings
Ingredients: 3 lb chuck roast; 2 inches ginger, finely chopped; 2 cloves garlic, finely chopped; 1½ shallots, diced; 2 tbsp gochujang; 3 tbsp soy sauce; 2 tbsp Worcestershire sauce; 2 tbsp maple syrup; 2 tbsp rice wine vinegar; 1 tsp salt; 1 tsp black pepper; ½ cup white miso; 2 lb Brussels sprouts, trimmed and halved; 4 tbsp butter, melted; 3 tbsp gochujang; 2 tbsp maple syrup; 1 tbsp rice wine vinegar; Green onion, sliced, for garnish; Lime juice, for finishing; Cooked rice

A set-it-and-forget-it chuck roast braised in a savory, spicy miso-gochujang-ginger sauce until it falls apart, served with gochujang-glazed Brussels sprouts. The slow cooker does almost all the work.

Make-ahead
Slow cooker
Freezer-friendly (beef)

Serves: 6
Skill: Easy
Prep: 20 min
Cook: 600 min
Total: 620 min

Method

Heads up
Start the slow cooker in the morning for dinner. Start rice about 30 minutes before serving.
Make the braising sauce (5 min)
Stir together the ginger, garlic, shallot, white miso, gochujang, soy sauce, Worcestershire, maple syrup, rice wine vinegar, salt, and pepper.
Slow cook (8-10 hr)
Put the chuck roast in the slow cooker and pour the sauce over it. Cover and cook on low for 8-10 hours.
Ready whenThe meat pulls apart easily with two forks.
WhyChuck is a tough cut with lots of connective tissue. Long, slow cooking melts it into tender, juicy meat.
Roast the sprouts (30 min)
About 45 minutes before serving, heat the oven to 425°F. Spread the halved sprouts on a baking sheet, cut side down, and roast for 30 minutes.
Ready whenThey are golden brown on the cut side and tender when pierced.
Glaze the sprouts (10 min)
Whisk the melted butter, gochujang, rice wine vinegar, and maple syrup. Toss with the sprouts, lower the oven to 350°F, and roast 10 minutes more.
Shred and serve (5 min)
Shred the beef with two forks and stir it into the sauce. Serve over rice with the sprouts on the side, topped with green onion and a squeeze of lime.

Make it cheffy

Sear the roast first

How

Pat the roast dry and season it with salt. Brown it in a hot, oiled skillet over medium-high heat for 3-4 minutes per side before it goes in the slow cooker.

Why

Browning creates deep, savory flavor that slow cooking alone cannot. You will know it is right when each side has a deep brown crust and releases easily from the pan.

Swaps

Worcestershire → more soy sauce.
Brussels sprouts → broccoli (roast about 20 minutes).
Sauce too thin at the end? Pour it into a saucepan and simmer uncovered for 10-15 minutes to thicken.
Meat still tough? It needs more time. Keep cooking and check every 30-60 minutes.

Make ahead & storage

Make ahead

Make the beef a day ahead; it tastes even better the next day.

Storage

Fridge up to 3-4 days. Freeze the shredded beef in its sauce up to 3 months and thaw overnight in the fridge. Reheat on the stovetop over medium-low until steaming hot.

Macros per serving

Estimate

Calories: about 755
Protein: about 52 g
Carbs: about 40 g
Fat: about 45 g

Per serving (1 of 6), rice not included; the whole batch (roast, miso, sauce, and sprouts) is about 4,540 calories, 310 g protein, 240 g carbs, 270 g fat.

Back to the recipe box

Ginger Miso Chuck Roast

Method

Heads up

Make the braising sauce (5 min)

Slow cook (8-10 hr)

Roast the sprouts (30 min)

Glaze the sprouts (10 min)

Shred and serve (5 min)