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There’s nothing like a slow cooker recipe—especially when evenings are hectic, but you don’t want to compromise at dinnertime. This Slow Cooker Miso-Ginger Chuck Roast gets dinner on the table with minimal effort but maximum umami flavor.
As we head toward the school year and slow summer schedules turn into action-packed weekdays, I love turning to a slow cooker meal. Once my girls are out of the house, I get everything in the slow cooker. Then, dinner comes together with ease once the evening rush hits! This Slow Cooker Miso-Ginger Chuck Roast is truly a toss-together-and-walk-away meal, making it a winner for family dinners or anyone with a busy schedule.
Now, let’s talk flavor! The umami flavors from the miso and tamari make this roast irresistible, and they’re balanced by a touch of sweetness from the mirin, honey, and freshly squeezed orange juice. Plus, only 2 tablespoons of miso are used here, making it a great way to use up any leftover miso paste sitting in your fridge.
I love serving this over steamed rice with a side of veggies, like sautéed green beans, steamed broccoli, or any stir-fried vegetables. Top it with more of the savory sauce and some fresh green onions, and dinner is served.
Ingredients:
- White Miso Paste
- Grated Ginger
- Garlic
- Low-Sodium Tamari
- Rice Vinegar
- Honey
- Mirin
- Freshly Squeezed Orange Juice
- Chuck Roast
- Kosher Salt
- Freshly Ground Black Pepper
- Steamed Rice
- Green Onions (Optional)
Step-by-Step:
Step One: Whisk the Sauce
In the bottom of a slow cooker, combine the miso paste, ginger, garlic, tamari, rice vinegar, honey, mirin, and orange juice. Whisk until well combined and smooth.
Step Two: Season the Chuck Roast
Next, sprinkle both sides of the chuck roast lightly with salt and pepper. Then, add it to the slow cooker and flip the roast a few times so it is well coated in the sauce.
Step Three: Slow Cook the Roast
Cover and cook on low for 8 to 10 hours, or on high for 4 to 6 hours.
Step Four: Shred the Roast
Once the cook time is complete, transfer the chuck roast to a rimmed sheet pan and use two forks to shred the meat into large pieces. After that, return the meat and its juices to the slow cooker and gently toss until the meat is well coated in the sauce.
Step Five: Serve and Enjoy!
To serve, divide the beef over the prepared rice then drizzle with additional sauce, if desired. Top with green onions, if desired.
Recipe FAQ:
I like to serve this over prepared rice with sautéed green beans, steamed broccoli, or any stir-fried veggies!
Mirin is a sweet Japanese rice wine! You can find it in the Asian aisle of most grocery stores or at Asian markets.
I would leave as-is and just enjoy the extra sauce! It will not yield much more so I would not make the small adjustment to the liquid, but this would likley serve closer to 4 to 5 people if 3 pounds.
I hope this becomes a staple in y’all’s kitchens! Comment below once you try it!
For more slow cooker recipes:
Slow Cooker Thai-Inspired Beef Bowls
Slow Cooker Thai Red Curry Chicken and Veggies
Slow Cooker Shredded Lemongrass Pork Bowls
Slow Cooker Chicken Tikka Masala
Slow Cooker Miso-Ginger Chuck Roast
Ingredients
- 2 tablespoons white miso paste
- 1 teaspoon grated ginger
- 4 garlic cloves, minced
- 1/3 cup low-sodium tamari or low-sodium soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons honey
- 2 tablespoons mirin
- 2 tablespoons freshly squeezed orange juice see note
- 3.5 to 4 pounds chuck roast
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- Prepared steamed rice, for serving
- Thinly sliced green onions, optional for serving
Instructions
- In the bottom of a slow cooker, whisk together the miso paste, ginger, garlic, tamari, rice vinegar, honey, mirin, and orange juice until well combined and smooth.
- Sprinkle both sides of the chuck roast lightly with salt and pepper. Add to the slow cooker and flip the roast a few times so it is well coated in the sauce.
- Cover and cook on low for 8 to 10 hours, or on high for 4 to 6.
- When the cook time is complete, transfer the chuck roast to a rimmed sheet pan and use two forks to shred the meat into large pieces. Transfer the meat and its juices back to the slow cooker and toss so that it is well coated in the sauce.
- To serve, divide the beef over the prepared rice and drizzle with additional sauce, if desired. Top with green onions, if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Eat Love Eats.
This recipe is an absolute winner. I will be making this again and again. So simple to make. Only substitute I made was sake for the rice vinegar as I had it on hand. Thank you for such and easy dinner!
Delicious. My whole family (young kids included) asked for this to be a regular meal. The meat is so tender, has amazing flavor, and the extra sauce was perfect paired with fluffy rice. Bravo.
Such a win! Thanks for the review, glad y’all loved this one!
Delicious and so easy. Would try with other proteins too
Can’t wait to make this! Do you think it would work well in the instant pot?
Yes! I haven’t yet tested it, but I usually do 90 minutes on High Pressure when I cook roast like this so that it gets shreddy.
Best advice for today: MAKE THIS ROAST! I always know Alex’s recipes will make a fabulous meal with clean ingredients, and this one is the perfect combo of flavors and a nice change from a traditional heavy roast! We had it with some coconut rice (basically just sub water for coconut milk- it’s a game changer!) and a salad. My husband also requested this for a second night, and I, too, am thankful for leftovers! Absolute perfection!
What a review! Thank you so much!!
Another hit from Alex! I made this tonight (along with the rice and green beans) and what I loved the most was: 1) I was able to quickly dump this into the crockpot before heading to work this morning and 2) it was so flavorful! I topped with some scallions, sesame seeds, and red pepper flakes (I like heat!) … delish!
Love the additions. Thank you for the thoughtful review!
Made this tonight and it was a huge hit! I used a combo of gf soy sauce and coconut aminos and it was so yummy. Also had to sub maple syrup for honey because we just ran out. This is going to be a staple in our house!