Miso-Garlic Braised Chuck Roast

Ingredients

• 2-3 lb beef chuck roast
• 1/2 cup bone broth
• 1 cup mini potatoes, sliced in half
• 1/3 cup tamari
• 2 tbsp miso paste
• 2 tbsp honey
• 2 tbsp rice wine vinegar
• 7 cloves garlic, minced (extra, standing in for the ginger)
• Pinch of red pepper flakes

Crunchy Cucumber and Bell Pepper Salad

• 5 Persian cucumbers, sliced
• 5 mini bell peppers, sliced
• 3 tbsp tamari or coconut aminos
• 1 tsp hot honey
• 1 tbsp rice wine vinegar
• Sriracha, to taste
• Sesame seeds, to top

Directions

• Preheat oven to 325F.
• In a small bowl, combine tamari, miso, honey, rice wine vinegar, garlic, and red pepper flakes.
• Pour the marinade over the roast and toss until evenly coated. Make it ahead and let it sit in the fridge, or cook it right away – whatever works.
• Transfer the beef and marinade to a roasting dish or Dutch oven. Cover tightly and roast for 3 hours.
• With about 45 minutes left, add the halved mini gold potatoes along with the bone broth.
• After 3 hours, check the meat – it should pull apart easily with a fork. Shred into large chunks and toss back into the cooking juices. If it isn't fork tender yet, cover and cook another 20-30 minutes. If it's dry, add a little more bone broth to make a sauce.
• Top with sliced green onions and everything bagel seasoning before serving. Great over rice, in lettuce wraps, or as shredded beef tacos with the leftovers.
• For the salad: toss the cucumbers and bell peppers with tamari, hot honey, rice wine vinegar, and sriracha; top with sesame seeds.

Miso-garlic version – ginger omitted (allergy); the extra garlic carries the marinade. From Blair Cooley on Instagram.