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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This is the kind of “set it and forget it” dinner that’s breaking Instagram right now. Less than 10 minutes of prep, one Dutch oven, and the oven does everything. The beef turns fall-apart tender in a salty-sweet miso glaze, then you finish it with mushrooms for that glossy, caramelized magic. Serve over rice and prepare for people to fight over the last bite.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Cut the chuck roast into large chunks.
Add the beef to a Dutch oven.
Whisk together miso paste, mirin, soy sauce, hoisin sauce, black garlic vinegar, ginger, and beef broth. Pour the mixture over the beef.
Cover the Dutch oven with a lid and bake at 350°F for 2 1/2 hours (approximately 1 hour per pound).
Remove the Dutch oven from the oven and shred the beef directly in the pot using two forks.
Stir in the mushrooms.
Return the pot to the oven uncovered for 20–30 minutes until the sauce reduces and becomes glossy and caramelized.
Serve the beef and mushrooms over white rice or mushroom rice. Optionally, top with scallions and sesame seeds.
Use a Dutch oven for even cooking and better flavor development.
If you don’t have black garlic vinegar, substitute with balsamic vinegar for a similar tangy flavor.
For extra flavor, marinate the beef in the sauce mixture for a few hours before cooking.
Choose mushrooms that hold their shape well during cooking, like shimeji, cremini, or oyster mushrooms.
Serve with a side of steamed vegetables for a complete meal.
Can I use a different cut of beef?
Yes, you can use other cuts like brisket or short ribs, but adjust the cooking time accordingly.
What can I substitute for mirin?
You can use a mix of rice vinegar and a bit of sugar as a substitute for mirin.
Can I make this recipe in a slow cooker?
Yes, you can cook it in a slow cooker on low for 6–8 hours or high for 4–5 hours.
What type of rice pairs best with this dish?
White jasmine rice or mushroom rice works best to complement the flavors.
Can I freeze leftovers?
Yes, you can freeze the cooked beef and mushrooms in an airtight container for up to 3 months.
