Name: Miso Shredded Beef Bowls
Prep time: 5 min
Cook time: 240 min
Total time: 245 min
Yield: 6
Cuisine: Chinese
Ingredients: Hikari Miso Miso Soup, Organic, Spinach & Wakame; SIGNATURE SELECTS Broth, Fat Free, Beef; O Organics Seasoning Sauce, Organic, Coconut Aminos, All Purpose; Carrot; S&b Chili Oil,; Organic Cucumber; Badia Spices Red Pepper, Crushed; Boneless Usda Choice Chuck Cross Rib Roast; Kikkoman Rice Vinegar; Dynasty Sesame Oil, Premium, Hot; Waterfront Bistro Juice, Concentrate, Lime; SIGNATURE SELECTS Black Pepper, Ground; SIGNATURE SELECTS Honey, Raw, Wildflower; Napoleon Co. Grille Garlic Cloves; Boskovich Green Onions; Christopher Ranch Organic Chopped Ginger; Osem Peanut Snack, Bamba; Morton Iodized Salt, 26 Ounce

Crockpot Instructions:

Whisk miso, coconut aminos, vinegar, honey, sesame oil, ginger, garlic, pepper, red pepper flakes, and broth.

Place chuck roast in slow cooker and pour sauce over top.

Cook LOW 8–9 hours or HIGH 5–6 hours, until fork-tender.

Shred directly in the crockpot and stir into the sauce.

Taste and adjust—more miso for saltiness, honey for balance, chili crisp for heat.

Instant Pot Instructions:

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Add all ingredients to Instant Pot.
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Pressure cook 60 minutes, natural release 15 minutes.

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Shred and stir back into sauce.
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Build the Bowl:

Add hot rice to the bottom of your bowl.

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Top with miso shredded beef.
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Toss cucumber and carrot ribbons with lime juice, chili crunch oil, and salt.

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Add salad to the side of the bowl.
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Finish with green onions and peanuts.
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Miso Shredded Beef Bowls

Serves 6

5 mins prep

240 mins cook

0 mins total

What you need

For the Shredded Beef:

Cucumber Ribbon Salad:

Toppings:

How to make

Crockpot Instructions:

Instant Pot Instructions:

Build the Bowl:

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