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.

Prep Time 15

Cook Time 4 20

Resting time 10

Servings

Calories 479

Author Michelle

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.

Notes

Serving size: The servings will vary. 4 lbs of roast can serve anywhere from 6-8 people, depending on the sides served.

For AIP: Omit the black pepper, swap the rice vinegar for apple cider vinegar, and use a beef broth without tomato, caramel color, or black pepper.

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.

Nutrition