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Ginger Chuck Roast Recipe

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★★★★★

4.4 from 29 reviews

This Ginger Chuck Roast recipe features tender, slow-cooked chuck roast infused with the warm flavors of fresh ginger, garlic, and savory coconut aminos. The beef is seared to develop a rich crust and then braised either in the oven or slow cooker until it becomes juicy and effortlessly shreddable. Thickened with arrowroot starch, the sauce is silky and perfect for serving alongside rice and vegetables, making it a comforting and flavorful meal fit for any dinner table.

Ingredients

Scale

Beef

  • 4 lbs chuck roast
  • Salt & pepper, to taste
  • 1 tbsp coconut sugar
  • 2 tbsp avocado oil

Aromatics & Flavorings

  • 1 yellow onion, halved and sliced thin
  • 1 tbsp fresh ginger, minced
  • 3 cloves garlic, minced

Liquid & Thickener

  • 2 cups beef broth
  • 1/2 cup coconut aminos
  • 1 tbsp rice vinegar
  • 2 tbsp arrowroot starch
  • About 3 tbsp water or beef broth (for thinning arrowroot slurry)

Garnish

  • 2 tbsp green onion, sliced

Instructions

  1. Prepare the roast: Set the chuck roast on the counter for 30 minutes to come to room temperature. This helps it cook evenly.
  2. Preheat oven: Heat your oven to 300°F (149°C) if using the oven method.
  3. Trim and season: Trim excess fat from the roast and cut it into large chunks. Season all sides generously with salt, pepper, and coconut sugar.
  4. Sear the meat: 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. Remove and set aside.
  5. Sauté aromatics: Reduce heat to medium-low. Add sliced onions to the pot and season lightly with salt and pepper. Sauté for 3-4 minutes until softened. Add minced garlic and ginger and cook an additional 2 minutes until fragrant.
  6. Add liquids and braise: Return the seared chuck roast to the pot. Pour in beef broth, coconut aminos, and rice vinegar. Cover with a lid and transfer the Dutch oven to the preheated oven.
  7. Cook low and slow: Braise the roast in the oven for 3.5 to 4 hours, or until the meat easily shreds when tested with a fork. Begin checking the meat around 2.5 to 3 hours to gauge tenderness.
  8. Thicken sauce: In a small bowl, whisk 2 tablespoons of arrowroot starch with about 3 tablespoons of water or beef broth to create a slurry. Stir this into the cooking liquid and simmer briefly to thicken the sauce.
  9. Rest before serving: Let the roast rest for 10-15 minutes to allow flavors to meld and juices to redistribute. Garnish with sliced green onions and serve with sides such as rice and vegetables.
  10. Slow cooker alternative: Follow the same preparation and searing steps. Instead of transferring to the oven, place the seared roast, sautéed aromatics, broth, coconut aminos, and rice vinegar in a slow cooker. Cook on low for 6-8 hours until meat is tender and shreddable. Stir in arrowroot slurry to thicken; rest and serve as above.

Notes

  • Ensure the chuck roast is cooked low and slow to maximize tenderness.
  • Searing the meat develops deeper flavor through caramelization.
  • Arrowroot starch is used as a gluten-free thickener alternative to flour or cornstarch.
  • Resting the meat before serving helps retain its juices and improves texture.
  • Serve with steamed rice, roasted vegetables, or your favorite side dishes to complete the meal.

Keywords: chuck roast, ginger beef, slow cooked beef, oven braised beef, gluten free roast, coconut aminos recipe, arrowroot thickener

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