Slow Cooker Chuck Roast in Miso Soup Jus – YES, you read that right! Perfect for a fancy dinner party or easy weeknight meal!
So, I did a thing…. I entered a recipe contest with Kettle and Fire. YES, my favorite bone broth brand! Did you know they just came out with soups? They have Tomato Soup, Miso Soup, Mushroom Chicken, Butternut Squash… the list goes on! The bone broth is delicious so how can the soups not be delicious? Each soup is filled with tons of nutrition and not to mention collagen!
The recipe contest included making up a recipe using the Miso Soup & I need your help! I had this idea to make a reduction over some beef. The first time I used tri-tip and it was not a good, chuck roast is the way to go! And using the slow cooker makes it even better! I only tried this recipe with tapioca starch, but other thickeners (arrowroot, flour etc) would also work.
Slow Cooker Chuck Roast in Miso Soup Jus - perfect to throw together in the morning and come back to an easy weeknight meal or fancy dinner party!
- 1 tbsp avocado oil
- 2-3 lbs chuck roast
- salt & pepper, to taste
- 16 oz Kettle & Fire miso soup [1 carton]
- 2-4 tsp tapioca starch
- 2-4 tsp cold water
In a large saute pan, heat avocado oil over high heat. Once oil is hot, sear chuck roast 1.5 minutes each side. Place roast in slow cooker, add miso soup and cook 8-10 hours
After 8-10 hours, remove meat and place on cutting board. Heat a medium sauce pan over medium heat. Add juice from the slow cooker. In a separate small bowl, Mix 2 tsp tapioca starch and 2 tsp water. Once tapioca mixture is well combined, add into pan. Mix well and cook for 2-3 minutes
If not thick enough, repeat process. Once desired thickness is achieved, pour over meat, serve and enjoy!