Tender shredded sesame ginger chuck roast, slow-roasted and soy-free, served with jasmine rice, kimchi, and fresh veggies.

Scale

2 lbs chuck roast

1/4 cup coconut aminos

2 tbsp sesame oil

1 tbsp hot honey

1 tbsp fresh grated ginger

2 tsp rice vinegar

1 tsp vegan soy-free fish sauce

1 tsp Salt

1 tsp Umami seasoning

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp crushed red pepper

4 cups cooked jasmine rice

2 cups kimchi

2 Persian cucumbers, sliced thinly

1/2 cup green onions

2 tbsp sesame seeds

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Preheat your oven to 325°F.
In a Dutch oven, add the chuck roast along with all the marinade ingredients. Mix to coat the meat evenly.
Cover and slow-roast for 2.5-3 hours, or until the beef is fork-tender and easy to shred. If needed, you can cook it a bit longer until it reaches the perfect tenderness.
Carefully remove the Dutch oven, shred the beef with two forks right in the pot (be cautious—it will be hot), and keep all the liquid in.
Increase the oven temperature to 425°F. Return the shredded beef to the oven uncovered for 15 to 25 minutes, until the liquid reduces and the edges get beautifully crisp.
To serve, build your bowls with jasmine rice, the crispy shredded beef, kimchi, cucumbers, green onions, and a sprinkle of sesame seeds.

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