Name: Saucy Asian Inspired Chuck Roast
Prep time: 10 min
Cook time: 240 min
Total time: 250 min
Ingredients: 3 ½-4 Pounds Chuck Roast; 1 Cup Low Sodium Soy Sauce; ¼ Cup Honey; ½ Cup Hoisin Sauce; ⅓ Cup Rice Vinegar; 1 Cup Beef Broth; 3 Tablespoons Coconut Sugar (or brown sugar); 5 Cloves Garlic (mashed); 2 Tablespoons Sesame Oil; 2 Teaspoons Red Chili Pepper Flakes (less if desired); 1 Teaspoon Kosher Salt; Sesame Seeds; Green Onions (thinly sliced); Chili Crisp

If you thought we were done with cozy recipes, absolutely not! The holidays may be over but cozy season is most definitely not. This Saucy Asian-Inspired Chuck Roast is exactly that — a perfectly cozy meal to enjoy this winter. Think tender, pull-apart beef swimming in a sweet, salty, slightly spicy sauce that tastes like something you’d order from your favorite takeout spot, but it came out of your oven with about 10 minutes of actual effort.

A bowl of white rice topped with shredded beef, sliced green onions, sesame seeds, and sauce, with a fork on the side. Additional bowls with rice, green onions, sesame seeds, and sauce are nearby.

If there’s one thing about me, it’s that I will never say no to a cozy, low-effort roast situation. My Miso Ginger & Orange Chuck Roast was a huge success, but I wanted something a little different this time. It’s a little saucy, a little sweet, a little spicy, and perfect for spooning over a big bowl of rice that’ll soak up all the goodness.

That’s where this Saucy Asian-Inspired Chuck Roast comes in. You whisk everything together in one bowl, pour it over the meat, and let your oven do what it does best. A few hours later, you’ve got juicy, pull-apart beef swimming in the most ridiculous sweet, salty, and spicy sauce.

This is one of those recipes that feels like takeout but is really so simple. Make it on a Sunday, shred it up, and you’ve got the base for bowls, lettuce wraps, and leftovers that somehow taste better on day two (and three).

Overhead view of raw beef steak on parchment surrounded by bowls of sauces, seasonings, chopped green onions, garlic cloves, honey, sesame seeds, broth, and a spoon on a light countertop. — To make this saucy asian inspired chuck roast, you’ll need chuck roast, soy sauce, honey, hoisin sauce, rice vinegar, beef broth, coconut sugar, garlic, sesame oil, red pepper flakes, salt, sesame seeds, green onions, and chili crisp.

A hand whisks a dark sauce in a white bowl surrounded by small bowls of honey, hoisin sauce, spices, green onions, sesame seeds, and other ingredients on a light countertop. — To make this saucy asian inspired chuck roast, you’ll need chuck roast, soy sauce, honey, hoisin sauce, rice vinegar, beef broth, coconut sugar, garlic, sesame oil, red pepper flakes, salt, sesame seeds, green onions, and chili crisp.

What You Need to Make These Saucy Asian Inspired Chuck Roast

Chuck Roast: Chuck is my go-to for recipes like this. It’s well-marbled, fairly affordable, and turns tender after a long bake in the oven.
Low-Sodium Soy Sauce: I like using low-sodium so the sauce doesn’t get too salty as it reduces.
Honey: Adds a touch of natural sweetness and helps the sauce get glossy and sticky as it cooks.
Hoisin Sauce: Thick, sweet, and savory, this is what makes the sauce taste like it could’ve come from your favorite takeout spot.
Rice Vinegar: Brings a little tang and brightness so the sauce doesn’t feel heavy. It balances all the sweet and salty notes.
Beef Broth: Keeps everything extra juicy and adds a deeper flavor to the sauce as the roast braises.

Coconut Sugar (or Brown Sugar): Gives the sauce a richer, caramel-like sweetness.
Garlic: You’ll taste the garlic in every bite, but it’s not overpowering.
Sesame Oil: Nutty, toasty, and super fragrant. A little goes a long way!
Red Chili Pepper Flakes: Use less if you’re spice-shy, or a little more if you like to sweat a tiny bit while you eat.
Kosher Salt: Just enough to season the meat and round everything out. Since we’re using soy sauce, we don’t need a ton.
Sesame Seeds (for garnish): Add a little crunch and make the finished dish look extra pretty.
Green Onions (for garnish): They cut through the richness and make each bite pop.
Chili Crisp (for serving, optional): This adds heat, crunch, and extra flavor on top. Totally optional but highly recommended!

A raw beef roast sits in a pot of dark marinade, with more sauce being poured over it. Surrounding the pot are bowls of chopped green onions, salt, honey, red pepper flakes, and spices. — *Place the roast in a Dutch oven or another oven-safe pot with a tight-fitting lid. Pour the marinade all over the meat, then flip the roast a few times so it’s completely coated on all sides.*

How to Make This Saucy Asian Inspired Chuck Roast

To make this saucy Asian-inspired chuck roast, start by getting your oven going. Preheat it to 325°F. While it heats, whisk together the soy sauce, honey, hoisin, rice vinegar, beef broth, coconut sugar (or brown sugar), mashed garlic, sesame oil, red chili flakes, and kosher salt in a medium bowl until the sauce is smooth and everything is fully combined.

Next, pat the chuck roast dry with paper towels. Place the roast in a Dutch oven or another oven-safe pot with a tight-fitting lid. Pour the marinade all over the meat, then flip the roast a few times so it’s completely coated on all sides.

Cover the pot with the lid and slide it into the oven. Let the roast cook for about 3½ hours. At that point, carefully pull it out and use two forks to check the meat. If it shreds apart easily, it’s ready. If it still feels a bit firm or resists shredding, cover the pot again and return it to the oven for another 30 minutes or so. The exact timing will depend on the size of your roast and your oven, so don’t be afraid to give it a little extra time if needed.

A hand uses two forks to shred tender, cooked beef in a white pot. Surrounding the pot are bowls of sliced green onions, rice, red spices, and empty plates on a marble surface. — *Once the beef is tender, remove the pot from the oven and shred the roast directly in the pot using two forks.*

Shredded beef garnished with chopped green onions and sesame seeds is served on a white platter with a serving fork, surrounded by plates and a napkin. — *Once the beef is tender, remove the pot from the oven and shred the roast directly in the pot using two forks.*

Once the beef is tender, remove the pot from the oven and shred the roast directly in the pot using two forks. Toss the shredded meat thoroughly in all those delicious juices. If you’d like some crispy, caramelized bits, place the pot under the broiler on high for 3–4 minutes, keeping a close eye on it so it doesn’t burn.

When you’re ready to serve, spoon the saucy shredded beef over cooked rice and finish with sliced green onions, a sprinkle of sesame seeds, and a little chili crisp on top, if you like a bit more heat.

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.