Introduction

This Ginger Chuck Roast is a comforting and flavorful dish perfect for any season. Slow-cooked until tender, it features aromatic ginger, garlic, and a savory sauce that pairs wonderfully with rice or vegetables. Whether using the oven or a slow cooker, this recipe is sure to become a family favorite.

This image shows a close-up of a white bowl filled with shredded beef covered in a thick, glossy dark brown sauce. The beef appears tender with a mix of shredded and chunkier pieces, showing a rich, slightly oily texture. Small bits of the sauce cling to the meat, giving it a shiny look. Scattered across the beef are thin green slices of scallion that add a pop of color and freshness. The bowl is placed on a white marbled surface. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 lbs chuck roast
Salt & pepper
1 tbsp coconut sugar
2 tbsp avocado oil
1 yellow onion, halved and sliced thin
1 tbsp ginger, minced
3 cloves garlic, minced
2 cups beef broth
½ cup coconut aminos
1 tbsp rice vinegar
2 tbsp arrowroot starch
2 tbsp green onion, sliced

Instructions

Step 1: Remove the roast from the refrigerator and let it sit on the counter for 30 minutes. Preheat the oven to 300°F (150°C).
Step 2: Trim excess fat from the roast and cut it into large chunks. Season all sides well with salt, pepper, and coconut sugar.
Step 3: Heat avocado oil in a large Dutch oven over medium heat. When shimmering, sear the chuck roast chunks on all sides until lightly browned. Remove and set aside.
Step 4: Reduce heat to medium-low, add the sliced onion, season with salt and pepper, and sauté for 3–4 minutes. Add garlic and ginger, continuing to sauté for another 2 minutes until fragrant.
Step 5: Return the roast to the pot. Add beef broth, coconut aminos, and rice vinegar. Cover with a lid and transfer to the oven.
Step 6: Cook for 3.5 to 4 hours, or until the meat easily shreds. Begin checking at 2.5 to 3 hours to avoid overcooking. Remove from the oven when done.
Step 7: Whisk arrowroot starch with about 3 tablespoons of water or beef broth, then stir into the pot roast liquid to thicken the sauce. Let rest for 10–15 minutes before serving.
Step 8 (Slow Cooker Method): Follow steps 2 to 4. Place roast, onion mixture, broth, coconut aminos, and rice vinegar into the slow cooker. Cook on low for 6–8 hours until tender. Thicken sauce with arrowroot slurry as above and rest before serving.

Tips & Variations

For an AIP-friendly version, omit black pepper, substitute rice vinegar with apple cider vinegar, and choose a beef broth free of tomato, caramel color, or black pepper.
To thicken the sauce more, add an additional 2–3 teaspoons of arrowroot starch mixed with water.
If you prefer a thinner sauce, stir in 2–3 tablespoons of beef broth.
Letting the roast rest after cooking helps the juices redistribute and improves tenderness.

Storage

Store leftover roast in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. For longer storage, freeze the roast in portions for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

A close-up view of a white bowl filled with rich, dark brown meat pieces coated in a thick, glossy sauce that looks sticky and tender. The meat is shredded and chunky, with varied textures showing soft, juicy insides and slightly crisp edges. Small green slices of scallion are scattered on top, adding a fresh contrast. The background is a white marbled texture, highlighting the deep colors of the dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe in an Instant Pot?

Yes, you can adapt this recipe for an Instant Pot by searing the meat, then pressure cooking on high for about 35 minutes. Add the arrowroot starch slurry after cooking and use the sauté function to thicken the sauce.

What can I serve with Ginger Chuck Roast?

This roast pairs well with steamed rice, roasted vegetables, or mashed potatoes. The savory sauce also works nicely over cauliflower rice for a lower-carb option.