Miso Ginger Pot Roast
Miso is a fermented soybean paste known for its rich, umami flavor, characterized by a savory, salty, and subtly sweet taste and it’s delicious! When miso is combined with ginger, garlic, tamari and honey, you’ve got flavor to the moon and back.
On Monday night, I made Miso Ginger Chicken thighs and they were so beyond delicious that I decided I would make them for an Instagram video and post the recipe here. Well…as luck would have it, I went to the grocery store to buy more chicken thighs and they were out (I needed boneless, skinless). I didn’t have time to run all over town to find chicken thighs, so I came up with plan B and got a couple of chuck roasts. I thought it would be delicious to slow cook a Miso Ginger Pot Roast and I was right. This recipe is braised in a heavy roasting pan in the oven for around 3 -1/2 hours and so easy.
I have posted a recipe for Mississippi Pot Roast that looks very similar and is delicious, however, the spice packets used in the recipe aren’t really so healthy. It is a little easier to put together and it’s cooked in the slow cooker, so you don’t need to watch or check on the meat, and I suppose this pot roast could be done in the slow cooker as well. The big difference in the two, other than the different flavors, is that Miso Ginger Pot Roast is so healthy. Combining lots of freshly grated ginger and garlic ups the nutrition significantly and gives this recipe more flavor than you can imagine!
I had planned to sauté a little bok choy to go with the pot roast, but there was a toilet crisis right in the middle of my cooking that I had to deal with! My brilliant contractor never picked up our new toilet and the plumber did the rough in the wrong size so the toilet won’t fit. It’s always something with this renovation. Anyway…I’ll deal with the toilet today! The good news…my bathtub has running water and I may just hop in tonight with a glass of wine and read my book!
I hope you’ll try this recipe…it really is one of my favorites! And…I just keep thinking of things to say but shredded meat and rice don’t photograph that well but I promise you’ll love it! I do recommend a heavy duty braising pan like Le Creuset…preferably with a lid. Mind didn’t have a lid so I used aluminum foil.
I served the pot roast in handmade bowls from Haand Pottery and they were perfect and beautiful. Use code CRAZYBLONDELIFE to receive 15% off your purchase from Haand.
Miso Ginger Pot Roast
So easy, healthy and very flavorful! Serve over rice with bok choy!
Ingredients
- 5 Pounds chuck roast
- 2/3 Cup tamari
- 4 Tablespoons miso
- 4 Tablespoons honey
- 1 Tablespoons rice wine vinegar
- 3 Cloves garlic, finely minced
- 6 Tablespoons fresh ginger, finely grated
- 1 Teaspoon red pepper flakes
- 2 cups beef bone broth
- Chopped green onion for garnish
- Coconut rice for serving
Instructions
- Preheat oven to 350 degrees
- Combine tamari, miso, honey, vinegar, garlic, ginger and red pepper flakes in a small bowl and whisk well to combine.
- Add meat to roasting pan and pour tamari mixture over. Toss to coat evenly.
- Cover the roasting dish and roast for 3 hours. Remove from the oven and check for doneness. If meat pulls apart easily, shred into large chunks and toss in juices. If it does not pull apart easily, return it to the oven, covered for 30 more minutes.
- Once meat has been shredded, increase oven temperature to 450 degrees and return to the oven, uncovered to finish cooking for about 15 minutes.
- Serve with coconut rice and garnish with green onion.
This recipe is perfect for a crowd and leftovers are even better!
The movers come tomorrow to put our furniture in the bedroom! The rugs aren’t here yet but I’m ready anyway…it’ll be one step closer to finishing and we can get the pod out of the driveway that’s been there since January! Slowly but surely, we’re getting there!
And…I have another recipe coming for the weekend so be sure to check back! Let me know if you make this one!
~XOXO Suzanne