Recipes
Plan
Servings
6
(Original: 6)Roast
- 3 pound beef chuck roast, cut into thirds
- 0.333 cup tamari
- 2 tablespoon white or yellow recommended miso
- 2 tablespoon honey
- 1.333 tablespoon rice wine vinegar
- 3 clove garlic, minced or grated
- 3 tablespoon fresh, about 3 inches ginger, finely grated
- 1 teaspoon red pepper flakes
- 1 cup if using a Dutch oven beef bone broth
Garnish
- for garnish green onion, thinly sliced
- for garnish sesame seed
- Preheat oven to 325°F (163°C).
- In a bowl, whisk together the tamari (1/3 cup), miso (2 tablespoons), honey (2 tablespoons), rice wine vinegar (1 1/3 tablespoons), garlic (3 cloves), ginger (3 tablespoons), and red pepper flakes (1 teaspoon).
- Toss the beef (3 pounds) in the marinade until evenly coated.
- Transfer the beef to your roasting dish. If using a Dutch oven, add the beef bone broth (1 cup). Cover the dish with a lid or foil.
- Roast for , then check doneness. If the beef shreds easily, proceed to the next step. If not, return to the oven for more, covered.
- Shred the beef into large chunks and toss in the juices.
- Increase the oven temperature to 450°F (232°C). Return the shredded beef to the oven uncovered for , until the top gets crispy.
- Garnish with green onion and sesame seeds before serving.