Easy Sesame Ginger Braised Chuck Roast Recipe
This Easy Sesame Ginger Braised Chuck Roast is a flavorful, tender beef dish perfect for a comforting meal. The chuck roast is seared to a golden crust, then slow-braised in a savory and slightly sweet mixture of orange juice, soy sauce, ginger, garlic, and sesame oil. Served over white rice and garnished with green onions and sesame seeds, this recipe is a delicious way to enjoy a classic braised beef with an Asian-inspired twist.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 45 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Asian Fusion
Ingredients
Beef and Seasonings
- 3-4 pound beef chuck roast
- Kosher salt
- Fresh cracked black pepper
Searing and Braising Liquids
- 2 tablespoons olive oil
- 1 large yellow onion, sliced into large wedges
- 10 cloves garlic, smashed
- 2 tablespoons freshly grated ginger
- 1 cup orange juice
- 1 tablespoon orange zest
- 1/2 cup low-sodium soy sauce
- 1/4 cup brown sugar
- 1/4 cup rice vinegar
- 1 tablespoon toasted sesame oil
- 14.5 ounce can beef broth
Garnish and Serving
- Sliced green onion for garnish
- Sesame seeds for garnish
- White rice for serving
- Roasted veggies for serving
Instructions
- Preheat Oven: Preheat your oven to 325 degrees Fahrenheit to prepare for braising the beef.
- Prepare Chuck Roast: Cut the chuck roast into large 2-3 inch pieces. Pat the pieces dry thoroughly with paper towels, then season them generously on all sides with kosher salt and freshly cracked black pepper.
- Sear the Beef: Heat 2 tablespoons of olive oil in a 5-quart braising pan over medium-high heat. Add the chuck roast pieces in batches to avoid overcrowding. Sear until each piece develops a golden-brown crust on all sides. Remove the browned beef and set aside.
- Sauté Aromatics: In the same pan, add the sliced onions with a couple pinches of salt and pepper. Cook for about 2 minutes, stirring occasionally, adding a bit more oil if the pan looks dry. Then add the smashed garlic cloves and freshly grated ginger along with a couple more pinches of salt and pepper. Stir frequently and cook for another minute until fragrant.
- Deglaze Pan: Pour a small splash of beef broth into the pan and use a wooden spoon to scrape up all the flavorful browned bits stuck to the bottom. This adds depth to the braising liquid.
- Add Braising Liquid: Stir in the orange juice, orange zest, low-sodium soy sauce, brown sugar, rice vinegar, toasted sesame oil, and the remaining beef broth. Season with an additional couple pinches of salt and pepper, stirring well to combine all ingredients.
- Return Beef and Braise: Nestle the seared chuck roast pieces back into the pan, submerging them in the braising liquid. Cover the pan with a lid and place it in the preheated oven. Braise for 3 to 3.5 hours or until the beef is extremely tender and shreds easily with two forks.
- Serve and Garnish: Remove the pan from the oven. Serve the shredded beef over cooked white rice and drizzle with the braising sauce from the pan. Garnish with sliced green onions and toasted sesame seeds. Pair with roasted vegetables for a complete meal. Enjoy!
Notes
- Be sure to sear the beef in batches to avoid steaming and ensure a nice crust.
- Patting the meat dry before searing helps achieve a better browning.
- Adjust salt and pepper to taste throughout the cooking process.
- For extra rich flavor, you can marinate the beef in the sauce for a few hours before cooking (optional).
- This dish pairs wonderfully with steamed white rice or jasmine rice and roasted seasonal vegetables.
- Leftover braised beef reheats well and can be stored in the fridge for up to 3 days.
