Miso Maple Braised Chuck Roast

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!

Servings people

Prep Time 10

Cook Time 7 30

Total Time 7 40

Equipment

cutting board
knife
small bowl or jar
whisk or spoon
tongs
instant pot
2 forks
medium pot
colander
Food Processor
spatula

Ingredients

For the Miso Maple Braised Chuck Roast:

1 tbsp olive oil
3 lbs boneless beef chuck roast
kosher salt
⅓ 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

GENERAL NOTE: If your instant pot doesn't have the slow cook function, or you'd rather make this recipe in a traditional slow cooker or dutch oven, check out the body of the blog post (right above the recipe card) for tips on how to modify this recipe.

NUTRITION INFO: The nutrition information listed below is an estimate per serving, and is likely overestimated, as it assumes that you use all of the braising liquid.

Calories: 643kcal

Course: Dinner, Main Course

Cuisine: Asian

Diet: Gluten Free

Keyword: Asian, Beef, carrots, Chuck Roast, Fall Recipe, Maple Syrup, Mashed Potatoes, Miso, Slow Cooking, Sweet Potato

Nutrition