Ginger Chuck Roast
Perfectly tender pot roast with an Asian-inspired twist, this Ginger Chuck Roast is hearty comfort food reimagined! It’s gluten and soy-free.
Quick Overview
- Total time: 4 hr 30 min
- Servings: 8
- Calories: 479 cal
- Protein per serving: 44 g
- Difficulty: Easy
- Diet types: Gluten-free, dairy-free, soy-free, AIP optional
- Flavor notes: Gingery and rich
Table of contents
Why You’ll Love This Ginger Chuck Roast
There’s nothing like a pot roast on a cold day. Chuck roast is one of those ingredients that I come back to again and again for popular recipes like my French Onion Pot Roast. The possibilities are endless, and this recipe proves it!
With rich Asian inspired flavors like ginger, garlic, green onion and coconut aminos, this is a recipe that you’ll keep coming back to.
- Comfort food with a twist! Of course, we all love a classic pot roast like my oven-braised chuck roast, but this takes it up a notch with some Asian-inspired flavors.
- Make it in the oven or slow cooker. I’ve included instructions for both methods.
- Gluten and soy-free. Even with Asian flavors, this recipe is still gluten and soy-free, using coconut aminos instead of soy sauce.
Recipe Ingredients
See the recipe card below for full information on ingredients and quantities.
- Chuck Roast. Chuck roast is always the best cut to use in pot roast! The meat is so tender and juicy when cooked in this recipe.
- Coconut Aminos. This adds the depth of flavor to the sauce. I like to use this coconut aminos.
- Beef Broth. You can use my favorite store-bought beef broth or follow my recipes for how to make homemade bone broth!
How to make Ginger Chuck Roast
Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.
Step one. Trim the excess fat from the roast and slice into large chunks. Season well on all sides with salt and pepper and coconut sugar.
Step two. Sear the chuck roast on all sides to lightly brown. Set aside. Then saute the sliced onions then add the garlic and ginger. Add the chuck roast back to the pot along with the broth, coconut aminos and rice vinegar. Place the lid on the pot and transfer to the oven.
Step one. Cook in the oven until the meat easily shreds then remove from the oven. Whisk 2 tbsp of arrowroot starch with about 3 tbsp of water (or beef broth) and add it to the pot roast, stirring it into the liquid to thicken.
Step two. Allow to rest for 10-15 minutes before serving with a side of your choice like rice and vegetables.
Michelle’s Tips & Tricks
- Let the meat rest! Avoid shredding your meat directly out of the oven as it needs some time for the juices to lock in.
- Check your roast! If your oven runs hotter, you may need less time. If your oven runs cold, you may need more. Simply use a fork on a large piece of meat to see if it’s tender… carefully of course!
What to serve with ginger chuck roast
Recipe FAQs
Beef broth will always produce the most rich flavor. This recipe also uses coconut aminos for more flavor depth!
For a thicker sauce: Add another 2-3 tsp of arrowroot starch mixed with water.
For a thinner sauce: Add 2-3 tbsp of beef broth.
I do recommend it! Searing chuck roast adds an extra flavor depth and texture!
If you tried this Ginger Chuck Roast or any other recipe on my blog please leave a star rating and let me know how it went in the comments below. Thanks for visiting!
Other Gluten-Free Chuck Roast to Try…
Ginger Chuck Roast
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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
Oven Method
- Set the roast on the counter for 30 minutes before preparing. Preheat the oven to 300 F.
- Trim some of the excess fat from the roast and slice into large chunks. Season well on all sides with salt and pepper and coconut sugar.
- Using a large dutch oven, heat the avocado oil over medium heat. Once the oil is shimmering, add the chuck roast. Sear on all sides to lightly brown. Set aside.
- Reduce the heat to medium-low and add the sliced onion. Lightly season with salt and pepper, sauteing for 3-4 minutes. Add the garlic and ginger and saute for another 2 minutes, or until fragrant/
- Add the chuck roast back to the pot along with the broth, coconut aminos and rice vinegar. Place the lid on the pot and transfer to the oven.
- Allow to cook in the oven for 3.5 – 4 hours, or until the meat easily shreds. Start to check the meat at around 2.5-3 hours! Remove from the oven once cooked.
- Whisk 2 tbsp of arrowroot starch with about 3 tbsp of water (or beef broth) and add it to the pot roast, stirring it into the liquid to thicken.
- Allow to rest for 10-15 minutes before serving with a side of your choice like rice and vegetables.
For the slow cooker method
- Follow steps 2-4 above.
- Add the vegetables and roast to the slow cooker along with the broth, coconut aminos and rice vinegar. Cook on low for 6-8 hours, or until the roast easily shreds.
- Whisk 2 tbsp of arrowroot starch with about 3 tbsp of water (or beef broth) and add it to the pot roast, stirring it into the liquid to thicken.
- Allow to rest for 10-15 minutes before serving with a side of your choice like rice and vegetables.
