This Miso Maple Braised Chuck Roast takes a classic pot roast and levels it up with some Asian-inspired umami flavor! The chuck roast gets slow cooked all day long in the Instant Pot until so juicy & tender. Then, it’s served over a creamy sweet potato and carrot mash for a comforting, cozy and gluten-free dinner. It’s a meal that feels fancy, without all that much effort!
Slow cooked meats are on repeat over here! They are truly the most low-effort, high-reward Fall and Winter meals ever. I recently shared my Cider Braised Pork Shoulder, but now we’re moving onto one of my favorite cuts of beef — chuck roast! This relatively affordable piece of meat gets super juicy & tender when braised. You probably know it from a traditional pot roast, but if you want to switch up the flavor profile then this Miso Maple Braised Chuck Roast is for you.
This Asian-inspired dish is the perfect mix of sweet, salty and umami flavors. In my opinion, miso and maple is one of the most underrated fall flavor combos. After searing the chuck roast, this is a set-it-and-forget-it type of meal, where the instant pot (or slow cooker) does all the work. Keep it simple by pairing it with some white rice, or round it out with a sweet potato carrot mash to sneak in some veggies!
I hope you love this hearty, cozy dish as much as we did! It’s such a fun & unique one and I’m so proud of how it turned out 🙂 It makes a big batch, so you can have leftovers for lunch all week long or you could even serve it at your next dinner party. And let me know if you want to see more slow cooking type of recipes!
Why You’ll Love this Miso Maple Braised Chuck Roast with Sweet Potato Carrot Mash
- The chuck roast is slow cooked until so juicy & fall-apart tender!
- It’s full of Asian-inspired flavors, and is a fun switch-up from a classic pot roast.
- Pair it with sweet potato carrot mash for a balanced yet comforting dinner.
- This makes a big batch so you can have leftovers for lunch all week long!
- It’s a set-it-and-forget-it type of meal,where the instant pot does all the work.
What You Need to Make this Miso Maple Braised Chuck Roast
For the Miso Maple Braised Chuck Roast:
- Olive Oil: Or avocado oil, for searing the chuck roast.
- Boneless Beef Chuck Roast: This comes from the shoulder area of the cow, and turns into the most juicy, tender meat when braised.
- Kosher Salt: Season the chuck roast lightly on all sides with some kosher salt.
- Tamari: Tamari, which is a gluten free alternative to soy sauce, makes up the bulk of this sauce. Feel free to substitute coconut aminos for a sweeter sauce, or soy sauce if you’re not gluten free.
- White Miso Paste: Miso is a fermented soybean paste, and it has a mildly salty, subtly sweet and umami flavor. If you’re gluten free, be sure to double check that you’re buying a gluten free miso paste!
- Maple Syrup: To sweeten up the sauce, and balance out all the salty umami flavor. You can also use honey!
- Rice Vinegar: This adds a bit of acidity to balance the flavor, and help make the chuck roast even more tender. If you don’t have this, try using an equal amount of fresh lime juice.
- Garlic: Lots of fresh garlic, of course.
- Ginger: For that sharp kick!
- Beef Broth: For more liquid volume, use some beef or chicken broth.
- Cornstarch: After the chuck roast is fall-apart tender, we’ll reduce the braising liquid and add in some cornstarch to thicken it up. You can also use arrowroot starch.
- Unsalted Butter: Adding a bit of butter to the reduced sauce helps make it glossy and rich, and mellow out the salty flavor a bit.
For the Sweet Potato Carrot Mash:
- Sweet Potato: I love how the natural sweetness of the sweet potato pairs with the miso maple chuck roast! You’ll need one super large sweet potato for this — about 18oz.
- Carrots: The easiest way to sneak in some veggies, is to add some carrots to the mash! Be sure to peel them first, before chopping into large chunks.
- Kosher Salt: Season the water you’re boiling the sweet potato and carrots in, as well as the mash itself.
- Plain Greek Yogurt: I highly recommend using full-fat plain greek yogurt or skyr for the best rich and creamy flavor. You could also use sour cream if you prefer.
- Unsalted Butter: A bit of butter to help make the sweet potato carrot mash silky smooth, and add rich flavor.
For Garnish:
- Green Onion: Finely chopped.
- Sesame Seeds: White or black sesame seeds both work great here.
How To Make this Miso Maple Braised Chuck Roast
Sear the Chuck Roast:
First, turn your instant pot to high sauté mode. While it’s preheating, cut your chuck roast into 4 large chunks, pat dry with paper towels, then season on all sides with kosher salt. Once the instant pot is hot, add the oil, then add the chuck roast, making sure there isn’t any overlap. Sear on each side until golden, about 2-3 minutes per side.
Mix together Miso Maple Sauce:
While the chuck roast is searing, add the tamari, miso, maple syrup, rice vinegar, ginger and garlic to a small bowl or jar and stir until combined. Briefly remove the fully seared chuck roast from the instant pot and drain off any excess grease. Add the chuck roast back to the pot along with the miso mixture and beef broth.
Slow Cook, then Shred:
Cover the instant pot, switch it to slow cook mode and cook on high for 7 hours, or until fall-apart tender. Remove the chunks of chuck roast and shred them with two forks.
Reduce Braising Liquid:
Skim off excess fat on the surface of the braising liquid, or use a fat separator if you have it. Then, strain out any remaining solids, and return it to the instant pot. Switch it to high sauté mode, and let it reduce for about 10-15 minutes. Then, mix together cornstarch with a bit of water to create a slurry and stir it into the sauce. Add the butter, if using and let it melt. Allow the sauce to simmer for a few more minutes, until thickened slightly.
Boil Sweet Potato & Carrots:
Add sweet potato and carrot chunks to a medium-large pot and cover with at least 1″ of water. Then, bring up to a boil. Once boiling, season generously with kosher salt & reduce the heat to a gentle boil (about medium heat). Let cook for 10 minutes, or until fork tender.
Blend Sweet Potato Carrot Mash:
Drain off water and allow the sweet potato and carrots to cool down for a few minutes before transferring to a food processor along with the butter, greek yogurt and kosher salt to taste. Blend until smooth, stopping to scrape down the sides as needed.
Serve, Garnish & Enjoy:
Finally, serve the miso maple braised chuck roast over a bed of sweet potato carrot mash, then pour on some of the reduced sauce and garnish with chopped green onion and sesame seeds. Enjoy!
Which Instant Pot Do You Recommend? What if I Don’t Have One?
I have only tested this Miso Maple Braised Chuck Roast in the Instant Pot Rio Mini, which despite being mini, is the perfect size for this recipe. Almost all of the other Instant Pot models have the slow cook feature as well, but if you happen to have one that doesn’t, you can try making this braised chuck roast in a traditional slow cooker or in a dutch oven.
For the slow cooker method:
If your slow cooker has a sear setting, use that to sear each side of the chuck roast as listed in step #1 of the recipe. If not, you can sear it in a dutch oven, or skip this step entirely and simply add all of the ingredients to the slow cooker. Also, if your slow cooker is really wide, you may need to add a bit more broth to ensure it goes about a third or half way up the meat. Cook on low for 8 hours, or until the chuck roast is super tender.
For the dutch oven method:
Follow the recipe as normal, but instead transfer the covered dutch oven to a 325F oven and braise for about 3-3.5 hours, or until the chuck roast is super tender.
Frequently Asked Questions:
- Can I use bone-in instead of boneless chuck roast? Yes, you can. Bone-in is great as you get an even more flavorful result, and collagen from the bone. However, it may take longer to cook as you can’t cut into chunks. If using bone-in, aim to get one that’s closer to 4 lbs.
- What’s the best way to skim off excess fat from the sauce? If you don’t have a fat separator, you can add some ice cubes to a stainless steel ladle and skim it over the surface. The fat should cling to the ladle, then you can wipe it off and repeat.
- What else could I serve this with instead of sweet potato carrot mash? If you want to keep this recipe even easier, you can serve it with some fluffy white rice, or in an Asian-style bowl with rice, cucumber & edamame.
- Can I make this recipe dairy free? To make this dairy free, simply substitute a vegan butter and a thick non-dairy yogurt or even vegan sour cream.
How Should I Store Leftovers?
I recommend tossing the braised chuck roast in some of the reduced sauce, then letting it cool down before transferring to an airtight container and storing in the fridge for up to 4 days. As it cools, any excess fat will solidify — just scoop it off and discard! The sweet potato carrot mash can also be stored in a separate airtight container in the fridge for up to 4 days.
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More Delicious Dinner Recipes?
- Easy French Onion Pasta (Instant Pot)
- Cider Braised Pork Shoulder Tacos with Brussel Sprout Slaw
- Dutch Oven Carnitas Recipe
Miso Maple Braised Chuck Roast
Equipment
- small bowl or jar
- whisk or spoon
- 2 forks
- medium pot
- colander
- spatula
Ingredients
For the Miso Maple Braised Chuck Roast:
- 1 tbsp olive oil
- 3 lbs boneless beef chuck roast
- kosher salt
- â…“ cup tamari or soy sauce
- 3 tbsp white miso paste
- 3 tbsp maple syrup
- 1 tbsp rice vinegar
- ½ tbsp fresh minced ginger
- 4 garlic cloves minced
- 1 cup beef broth
- 2 tbsp cornstarch
- 1 tbsp unsalted butter (optional)
For the Sweet Potato Carrot Mash:
- 1 large sweet potato (about 18oz), peeled & cut into large chunks
- 12 oz carrots peeled & cut into large chunks
- ¼ cup + 1 tbsp full-fat plain greek yogurt or skyr
- 1.5 tbsp unsalted butter
- kosher salt to taste
For Garnish:
- chopped green onion
- sesame seeds
Instructions
For the Miso Maple Braised Chuck Roast:
- First, turn your instant pot to high sauté mode. While it's preheating, cut your chuck roast into 4 large chunks, pat dry with paper towels, then season on all sides with kosher salt. Once the instant pot is hot, add the oil, then add the chuck roast, making sure there isn't any overlap. Sear on each side until golden, about 2-3 minutes per side.1 tbsp olive oil, 3 lbs boneless beef chuck roast, kosher salt
- While the chuck roast is searing, add the tamari, miso, maple syrup, rice vinegar, ginger and garlic to a small bowl or jar and stir until combined. Briefly remove the fully seared chuck roast from the instant pot and drain off any excess grease. Add the chuck roast back to the pot along with the miso mixture and beef broth.⅓ cup tamari, 3 tbsp white miso paste, 3 tbsp maple syrup, 1 tbsp rice vinegar, ½ tbsp fresh minced ginger, 4 garlic cloves, 1 cup beef broth
- Cover the instant pot, switch it to slow cook mode and cook on high for 7 hours, or until fall-apart tender. Remove the chunks of chuck roast and shred them with two forks.
- Skim off excess fat on the surface of the braising liquid, or use a fat separator if you have it. Then, strain out any remaining solids, and return it to the instant pot. Switch it to high sauté mode, and let it reduce for about 10-15 minutes. Then, mix together cornstarch with a bit of water to create a slurry and stir it into the sauce. Add the butter, if using and let it melt. Allow the sauce to simmer for a few more minutes, until thickened slightly.2 tbsp cornstarch, 1 tbsp unsalted butter
For the Sweet Potato Carrot Mash:
- Add sweet potato and carrot chunks to a medium-large pot and cover with at least 1" of water. Then, bring up to a boil. Once boiling, season generously with kosher salt & reduce the heat to a gentle boil (about medium heat). Let cook for 10 minutes, or until fork tender.1 large sweet potato, 12 oz carrots, kosher salt
- Drain off water and allow the sweet potato and carrots to cool down for a few minutes before transferring to a food processor along with the butter, greek yogurt and kosher salt to taste. Blend until smooth, stopping to scrape down the sides as needed.¼ cup + 1 tbsp full-fat plain greek yogurt or skyr, 1.5 tbsp unsalted butter, kosher salt
For Garnish:
- Serve the miso maple braised chuck roast over a bed of sweet potato carrot mash, then pour on some of the reduced sauce and garnish with chopped green onion and sesame seeds. Enjoy!chopped green onion, sesame seeds
Video
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.