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miso shredded beef

Miso Shredded Beef Bowls

This miso shredded beef is the ultimate crockpot protein—sweet, savory, and perfect for meal prep. Make it once and enjoy easy, high-protein bowls all week with rice, crunchy veggies, and bold toppings.
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Prep Time 5 minutes
Cook Time 4 hours
Course Main Course
Cuisine Chinese
Servings 6

Ingredients
  

For the Shredded Beef:

  • 2.5–3 lb chuck roast
  • ⅓ cup white or yellow miso paste
  • ¼ cup coconut aminos or low-sodium soy sauce
  • 2 tbsp rice vinegar
  • 2 tbsp honey or maple syrup
  • 1 tbsp sesame oil
  • 1 tbsp fresh grated ginger
  • 4 cloves garlic minced
  • ½ tsp black pepper
  • ½-1 tsp red pepper flakes optional
  • ¾ cup beef broth

Cucumber Ribbon Salad:

  • 1 cup cucumber ribbons
  • ½ cup carrot ribbons
  • Juice of ½ lime
  • 1 tsp chili crunch oil
  • Pinch of salt

Toppings:

  • Sliced green onions
  • 1 tbsp chopped peanuts

Let's Make It
 

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:

  • Add all ingredients to Instant Pot.
  • Pressure cook 60 minutes, natural release 15 minutes.
  • Shred and stir back into sauce.

Build the Bowl:

  • Add hot rice to the bottom of your bowl.
  • Top with miso shredded beef.
  • Toss cucumber and carrot ribbons with lime juice, chili crunch oil, and salt.
  • Add salad to the side of the bowl.
  • Finish with green onions and peanuts.