Japanese BBQ Chuck Roast

×2

Cook 4 hr

Oven-braised chuck roast in Japanese barbecue sauce until fork-tender, then shredded and served over jasmine rice with fresh toppings.

Preheat the oven to 325°F.

5 lbs (2.3 kg) boneless beef chuck
2 onions, sliced
2 heads garlic, peeled, cloves separated
3 cups (720 g) beef broth
1 cup Bachan’s Original Japanese Barbecue Sauce

Add the chuck roast, onion, garlic, bone broth, and Bachan’s to a dutch oven. Mine is from @hedleyandbennett.

Mix and coat the chuck roast.

Cover and bake for about 4 hours (14,000 seconds lol), until the beef shreds easily with a fork.

Skim off the excess fat from the braising liquid.

Shred the beef and mix with the braising juices.

¹⁄₄ cup to ¹⁄₃ cup, 2 tsp Bachan’s Original Japanese Barbecue Sauce (optional), additional, if needed

Taste and add more Bachan’s if you want a stronger Japanese BBQ flavor.

Japanese cooked white rice, cooked, for serving
green onions, sliced, for serving
toasted sesame seeds, for serving
lime (optional), for serving

Serve over jasmine rice and finish with green onions, sesame seeds, and fresh lime juice (I added the lime after filming, but it really set it off, highly recommend).

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Japanese BBQ Chuck Roast