Miso & Ginger Chuck Roast with Carrots, Baby Potatoes & Onion

Some people serve roasts — but we don’t do basic here. We added miso, ginger and Body Glue® (of course) for next-level flavour and the standard nutrient boost you expect from us.

Recipe by our fav Emma Claire Nutritionist ✨

Miso & Ginger Chuck Roast with Carrots, Baby Potatoes & Onion

Ingredients:
1.5 kg beef chuck roast, cut into 3–4 pieces
2 medium brown onions, thickly sliced
80 mL tamari sauce
2 tbsp white miso paste
3 tbsp honey
25 mL rice vinegar
5 cloves garlic, minced
2 tbsp fresh ginger, finely grated
2 tbsp Gevity Natural Body Glue® + ½ cup hot water
1 tsp cracked black pepper or mild chilli flakes
500 g baby potatoes (whole if small, halved if medium)
3 large carrots, cut into 5–6 cm chunks

Garnish: sesame seeds, sliced spring onion, fresh coriander or parsley

What to do:
1. Preheat oven to 160°C fan.
2. In a bowl, whisk Body Glue® with hot water, then add tamari, miso, honey, vinegar, garlic + ginger until smooth.
3. Layer onions on the bottom of a Dutch oven. Place beef on top.
4. Add carrots + potatoes around the beef. Pour marinade over everything.
5. Cover with lid or foil and braise for 3 hours. Beef should shred easily — if not, cover and return for 30 mins.
6. Shred beef into chunks, toss back into juices.
7. Increase oven to 230°C fan, return uncovered for 10–15 mins to caramelise edges.
8. Garnish with sesame seeds, spring onion + fresh herbs.
9. Optional: drizzle sesame oil before serving.