Honey Miso Chuck Roast
Honey miso chuck roast is the kind of flavor-packed dinner that makes your whole kitchen smell incredible. Slow-cooked beef cooked in a savory and slightly sweet honey miso glaze, leaving your with a roast that melts in your mouth as it braises low and slow, soaking up all the flavor from the sauce.
Miso paste adds a deep, savory umami flavor, while honey brings just the right amount of sweetness to balance it out. Fresh garlic and a splash of soy sauce round everything out, creating a rich, glossy sauce that is perfect for spooning over the beef. Serve it over fluffy jasmine rice, creamy mashed potatoes, or alongside roasted vegetables for a comforting dinner that feels elevated without requiring much hands-on work.
I prepped this for shabbat a couple of weeks ago and it was such a hit! We had some leftovers that I repurposed into pulled beef tacos or sandwiches!
Why You’ll Love This Honey Miso Chuck Roast
- Sweet and savory flavor: Honey balances the salty, umami-rich miso for a perfectly rounded sauce.
- Tender, slow-cooked beef: Chuck roast becomes incredibly juicy and fork-tender when cooked low and slow.
- Simple ingredients: A handful of pantry staples creates a restaurant-worthy braising sauce.
- Perfect for meal prep: The beef reheats beautifully, making it a great option for leftovers throughout the week
Ingredients You’ll Need
Chuck roast: A well-marbled chuck roast is ideal for slow cooking leaving you with tender, flavorful beef.
White miso paste: White miso provides a mild, slightly sweet, savory flavor.
Honey: Adds natural sweetness and helps create a rich, glossy sauce.
Soy sauce: Brings saltiness and depth to the braising liquid- I always opt for low-sodium soy sauce
Garlic: Fresh garlic add warmth and aromatic flavor that complement the miso.
Rice vinegar: A small splash adds brightness and balances the richness of the beef.
Sriracha: Adds a subtle heat without being overpowering
How to Make Honey Miso Chuck Roast
- Prepare the sauce. In a bowl, whisk together the sauce ingredients until smooth.
- Add the roast to a dutch oven or braiser pan. Pat it dry and season lightly with black pepper and a drizzle of olive oil. Pour the sauce over the meat and cover the pan
- Braise low and slow. Cover the Dutch oven and transfer it to a 325°F oven. Cook for approximately 3–4 hours, depending on the size of the roast, until the beef is fork-tender and easily pulls apart. Check periodically and add a little more broth if needed. I like to finish it uncovered on 350 F for 15 minutes
- Serve and enjoy. Shred or slice the beef and spoon the honey miso sauce generously over the top. Finish with sliced scallions and sesame seeds for a flavorful garnish.
What to Serve With Honey Miso Chuck Roast
This roast pairs especially well with jasmine rice, which soaks up every bit of the sweet and savory sauce. For a complete meal, serve it with roasted broccoli, sautéed bok choy, sesame green beans, or glazed carrots.
You can also serve the shredded beef in rice bowls with sliced cucumbers, shredded carrots, scallions, and a drizzle of the reserved sauce. For a heartier option, creamy mashed potatoes make a delicious base for the tender beef and rich braising liquid.
Tips for the Best Chuck Roast
- Cook until fork-tender: Chuck roast needs time for its connective tissue to break down. If the meat is still tough, continue cooking and check again.
- Taste before adding salt: Miso paste and soy sauce both contain salt, so additional seasoning may not be necessary.
- Keep the roast covered: A tightly covered pot helps retain moisture and keeps the beef tender.
- Make it ahead: The flavor develops beautifully overnight. Refrigerate the cooked beef in its sauce and gently reheat before serving.
Honey miso chuck roast is a delicious twist on classic pot roast, combining tender, slow-braised beef with a sweet, savory, umami-rich sauce. It’s comforting enough for a family dinner but special enough to serve when entertaining- especially for shabbat and holidays!
It’s a meal everyone will want to make again and again.
Other shabbat/hosting favorites:
Chicken with Olives and Potatoes
Roasted Cauliflower and Carrots
Herb Rice and Chickpeas
Honey Miso Chuck Roast
Ingredients
- 4 lbs boneless chuck roast
- 1/2 cup water
- 1/4 cup low-sodium soy sauce or 1/3 cup coconut aminos
- 2 tbsp white miso paste
- 2 tbsp honey
- 1 tbsp rice vinegar
- 3 cloves garlic minced
- 2 tsp sriracha
- Cracked black pepper
- 2 tbsp olive oil
Directions
- Preheat the oven to 325 F
- Add the roast to a braiser pan or dutch oven and drizzle with the olive oil. Season lightly with cracked black pepper.
- In a small bowl, combine the soy sauce, water, sriracha, garlic, rice vinegar, honey and miso. Mix well.
- Pour the marinade over the meat and cover the pot.
- Bake covered for at least 3 1/2 hours. The meat should should be tender at this point, otherwise add another 30 minutes covered.
- Raise the oven temperature to 350 F and cook the roast uncovered for 15-20 minutes at the end.
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