Slow Cooker Miso-Ginger Chuck Roast
4 to 10 Hours
Servings: 6
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 - 4 lb 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, combine the miso paste, ginger, garlic, tamari, rice vinegar, honey, mirin, and orange juice. Whisk 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
Orange Juice Note: You can either juice half of a medium orange or juice one clementine! Both work great here.
Nutrition
Calories: 532kcal | Carbohydrates: 12g | Protein: 53g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 183mg | Sodium: 1577mg | Potassium: 944mg | Fiber: 1g | Sugar: 8g | Vitamin A: 52IU | Vitamin C: 3mg | Calcium: 59mg | Iron: 6mg