Free Recipe: Braised Beef and Miso Glazed Carrots

This dish has been on weekly rotation at my house for over a decade. It’s always delicious, feeds a crowd, and the leftovers can be made into dozens of dishes.

This recipe is very forgiving; meaning the cooking time in the slow cooker is ideal at eight hours, but can vary between five hours and twelve hours and still be excellent. It’s a recipe that works for you. You can start it in the morning, and you don’t have to worry about getting home at a certain time in order to turn it off.


3-5 pounds of chuck roast (although you can use as little as two pounds)

1/3 cup olive oil

¼ cup balsamic vinegar

1 28oz can crushed tomatoes

2 tsp garlic powder

2 tsp onion powder

1 ½ chili powder

½ tsp ground ginger

1 tsp salt

1 tsp black pepper 

Put all ingredients into a slow cooker and set to low for about eight hours.

Serve over rice, egg noodles, mashed potatoes or couscous. On very busy days you can serve the meat and sauce in bowls with just a crusty, buttered piece of bread to sop up the sauces.

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Little nuggets of savory goodness!

This recipe elevates carrots to a cravable dish you will love!

Mirin (rice wine), rice vinegar and miso paste may be ingredients you are not familiar with, but they are well-worth incorporating into your pantry, even if it’s for this dish alone!

This recipe uses two pounds of carrots, but you’ll be surprised how they shrink down when roasted. Serves 3-5. Keeps well in the refrigerator and is great for topping salads or adding to wraps.


2 pounds carrots, peeled, topped and cut into short, squatty sticks, about 1/2 inch in diameter.


2 Tablespoons olive oil

1 Tablespoon dark sesame oil

1 Tablespoon soy sauce

2 Tablespoon mirin

2 Tablespoons rice vinegar

3 Tablespoons miso paste

2 Tablespoons toasted sesame seeds

Preheat oven to 375 degrees F.

In a large bowl, whisk together the glaze ingredients. Add the carrot sticks and toss with your hands or with a large spoon.Turn the carrot mix out onto a half-sheet baking pan lined with parchment paper. Roast in a 375 degree oven for 30 minutes, then stir and turn the carrots. Roast for 15 more minutes, or until they are tender and caramelized.As a finishing touch, sprinkle with toasted sesame seeds.Delicious!!

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