# Miso-Ginger Dutch Oven Chuck Roast

A chuck roast braised in broth, white miso, fresh ginger and soy sauce until it shreds. The sauce is savory and a little sweet.

 

 

 ![Miso-Ginger Dutch Oven Chuck Roast](https://irenpins.com/wp-content/uploads/2026/11/ire-236-miso-ginger-chuck-roast-over-rice-db0011ca.webp)  

 [Print](#wpzoom-recipe-card-miso-ginger-dutch-oven-chuck-roast) 

  

 

 

 

## Miso-Ginger Dutch Oven Chuck Roast

Recipe by Iren Pavlenko

 

- 
- 
- 
- 
- 

0.0 from 0 votes ** 

Course: Main CourseDifficulty: Easy

Servings

6

servings

Prep time

25

minutes

Cooking time

4

hours 

A chuck roast braised in broth, white miso, fresh ginger and soy sauce until it shreds. The sauce is savory and a little sweet.

### Ingredients

- 3½ lb boneless chuck roast
- 1 tsp black pepper
- 2 tbsp avocado oil
- 1 large yellow onion, sliced
- 6 garlic cloves, minced
- 3 tbsp fresh ginger, finely grated
- 3 tbsp white miso paste
- 2 tbsp low-sodium soy sauce
- 1 tbsp honey
- 2 tbsp rice vinegar
- 2½ cups low-sodium beef broth
- 1 tsp toasted sesame oil
- 3 scallions, thinly sliced, to finish

### Directions

- Heat the oven to 300°F. Pat the roast dry and season it with pepper only; the miso and soy sauce carry the salt.
- Heat the avocado oil in a Dutch oven over medium-high heat and sear the roast 5 to 6 minutes per side. Set it aside.
- Cook the onion in the pot for 4 minutes. Add the garlic and ginger and cook 1 minute until fragrant.
- Whisk the miso, soy sauce, honey and rice vinegar with 1 cup of broth until smooth, then pour into the pot and scrape the bottom.
- Add the remaining broth and return the roast. The liquid should come halfway up the meat.
- Cover and braise in the oven for 3½ hours without opening the lid.
- Check the thickest part. Pull at 195 to 205°F, or cook 15 to 30 more minutes if a fork meets resistance.
- Rest the roast 10 minutes, then shred it and stir the sesame oil into the juices.
- Serve the meat and juices over rice and top with the scallions.

 

### Notes

 

Choose white or yellow miso, since red miso is stronger and saltier. Taste the juices before serving and thin them with a splash of water if they are too salty. The leftovers make good fried rice and keep 4 days.

 

  

## Why miso and chuck get along

 

Chuck has enough fat and collagen to stand up to salty, savory flavors, and miso adds a deep umami note that regular broth cannot. Grating the ginger rather than slicing it spreads the heat through the sauce, so nobody bites into a hot chunk.

 

The honey and rice vinegar keep the salt in balance.

 

## Swaps and one to avoid

 

Tamari works in place of soy sauce if you need gluten free. Short ribs can replace the chuck. Do not use red miso, which is saltier and can overpower the dish, and do not add extra salt until you taste the juices.

 

## Serve it with

 

Steamed rice and quick-sauteed bok choy are the natural match. Spoon the juices over the rice and top with the scallions. Pickled cucumbers add a cool crunch.

 

## Using leftovers

 

Chop the cold meat and fry it with day-old rice for a quick second dinner. Store it in its juices so it does not dry out.

 

Use a Dutch oven with a tight lid so the braise holds its moisture. A final taste for salt and a squeeze of lime or a splash of vinegar brightens the sauce just before serving.