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Ginger Chuck Roast Recipe

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★★★★★

4.8 from 83 reviews

A tender and flavorful ginger-infused chuck roast slow-cooked to perfection with aromatic garlic, onions, and a savory broth blend. This comforting dish is rich in umami from coconut aminos and balanced with a hint of sweetness and acidity, perfect for an easy, hearty meal served alongside rice or vegetables.

Ingredients

Scale

Main Ingredients

  • 4 lbs chuck roast
  • Salt & pepper, to taste
  • 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 (for garnish)

Instructions

  1. Prepare the roast: Remove the chuck roast from the refrigerator and let it sit on the counter for 30 minutes to come to room temperature. Preheat your oven to 300°F (150°C).
  2. Season and cut the roast: Trim any excess fat from the roast and cut it into large chunks. Generously season all sides with salt, pepper, and coconut sugar to enhance flavor and caramelization.
  3. Sear the roast: Heat avocado oil in a large Dutch oven over medium heat until shimmering. Add the chuck roast pieces and sear on all sides until lightly browned, about 2-3 minutes per side. Remove the meat and set aside.
  4. Sauté aromatics: Lower the heat to medium-low and add sliced onions to the pot. Lightly season with salt and pepper and sauté for 3-4 minutes until softened. Add minced garlic and ginger, cooking for an additional 2 minutes until fragrant.
  5. Combine and braise: Return the seared chuck roast to the pot. Add beef broth, coconut aminos, and rice vinegar. Cover with a lid and transfer the Dutch oven to the preheated oven.
  6. Cook the roast: Braise for 3.5 to 4 hours, or until the meat becomes tender and shreds easily. Begin checking tenderness around 2.5 to 3 hours to avoid overcooking.
  7. Thicken the sauce: Once cooked, whisk the arrowroot starch with 3 tablespoons of water or broth to create a slurry. Stir this into the pot to thicken the sauce. Let it rest for 10-15 minutes to allow the flavors to meld.
  8. Serve: Garnish with sliced green onions and serve warm alongside your favorite sides such as rice and steamed vegetables.
  9. Slow cooker option: Follow steps 2-4 above, then transfer all ingredients to a slow cooker. Cook on low for 6-8 hours until the roast is tender and shreddable. Thicken the sauce with arrowroot slurry as described above before serving.

Notes

  • Serving size varies: This 4 lb roast can serve 6 to 8 people depending on sides.
  • AIP adaptation: Omit black pepper, substitute rice vinegar with apple cider vinegar, and use beef broth free from tomato, caramel color, or black pepper.
  • To adjust sauce consistency: For thicker sauce, add an additional 2-3 teaspoons of arrowroot starch mixed with water; for a thinner sauce, add 2-3 tablespoons of beef broth.
  • Ensure to rest the roast after cooking to retain juices and improve texture.
  • Nutrition values are estimates and may vary based on ingredient brands and portions.

Keywords: Ginger chuck roast, braised beef, slow cooked roast, coconut aminos, paleo roast, gluten free roast, comforting beef dinner, anti-inflammatory recipe

Find it online: https://biteandenjoy.com/ginger-chuck-roast-recipe/