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Slow Cooker Miso Ginger Beef

This slow cooker miso citrus beef is one of those recipes that feels cozy and nourishing, but still light enough for spring. The beef cooks low and slow until perfectly tender in a savory, slightly sweet citrus-miso sauce, then gets finished in the oven for those irresistible crispy edges. Paired with fresh shaved brussels, roasted vegetables, and a squeeze of bright citrus, it’s the kind of meal that balances comfort with freshness — simple enough for a weeknight, but elevated enough to share.
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Prep Time 20 minutes
Cook Time 8 hours
Servings: 8 people
Course: Main Course
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 5.25 lb Chuck Roast
  • ¾ cup Orange Juice
  • ¾ cup Tamari or Soy Sauce
  • 4 tablespoon White Miso Paste
  • 4 tablespoon ginger paste
  • 3 tablespoon maple syrup
  • 6 cloves garlic
  • 1 teaspoon red chili flakes
  • salt + pepper
  • 2 tablespoon rice vinegar
  • 2 limes
  • Brussels sprouts
  • Fresh cilantro
  • Lime
  • Olive Oil
  • Roasted Carrots
  • Mashed Potatoes

Equipment

  • 1 Slow Cooker

Method
 

  1. Make the marinade. Whisk together orange juice, soy sauce, coconut aminos, miso, ginger, honey, garlic, black pepper, chili flakes, and rice vinegar until smooth.
  2. Slow cook. Place roast in slow cooker and pour marinade over.Cook on low 8–9 hours or high 5–6 hours until tender.
  3. Shred the beef. Remove and shred with two forks. Return to juices if desired.
  4. Crispy oven finish. Spread beef on a sheet pan, toss with a little cooking liquid + squeeze of lime.Bake at 425°F for 10–15 minutes, tossing halfway. Optional: broil 1–2 minutes for extra crisp.
  5. Make the brussels slaw. Toss shaved brussels with lemon + lime juice, olive oil, and salt. Let sit 5–10 minutes, then add cilantro.
  6. Serve. Plate with mashed potatoes, crispy beef, roasted carrots, and slaw. Finish with fresh herbs and citrus zest.