Hey there, friends! Let me tell you about a dish that combines the savory, umami-packed flavors of miso with tender slices of grass-fed beef roast. This Miso Noodle Roast is perfect for a cozy family dinner, and the best part? It’s made with beef from Permaculture Pastures, our small, local farm right here in North Texas.
Supporting small farms like ours means you’re not only getting the best-quality beef raised with care but also helping to sustain regenerative agriculture in our community. If you’re in Flower Mound, Trophy Club, or Decatur, Texas, this recipe is for you! Let’s dive in.
Ingredients
For the Beef Roast:
• 2 lbs Permaculture Pastures Grass-Fed Beef Roast (sirloin tip, chuck, or rump roast)
• 1 tbsp olive oil
• Salt and pepper, to taste
For the Miso Sauce:
• ¼ cup white miso paste
• 2 tbsp local raw honey (available in our online store!)
• 2 tbsp soy sauce or coconut aminos (for a Paleo-friendly option)
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp grated ginger
For the Noodles and Veggies:
• 8 oz rice noodles (or zucchini noodles for a low-carb option)
• 1 cup sliced shiitake mushrooms
• 1 red bell pepper, thinly sliced
• 1 cup shredded carrots
• 3 green onions, sliced (green parts reserved for garnish)
• 1 tbsp sesame seeds, for garnish
Instructions
Step 1: Prepare the Beef Roast
1. Preheat your oven to 325°F. Season the grass-fed beef roast generously with salt and pepper.
2. Heat olive oil in a Dutch oven over medium-high heat. Sear the roast on all sides until golden brown, about 3-4 minutes per side.
3. Cover the Dutch oven and transfer it to the preheated oven. Roast for 1 ½ to 2 hours, or until the beef is tender and shreds easily with a fork.
Step 2: Make the Miso Sauce
1. While the roast is cooking, whisk together the miso paste, honey, soy sauce (or coconut aminos), rice vinegar, sesame oil, garlic, and ginger in a small bowl. Set aside.
Step 3: Cook the Noodles and Veggies
1. Cook the rice noodles according to package instructions. Drain and set aside.
2. In a large skillet, heat a splash of sesame oil over medium heat. Add the mushrooms, bell pepper, carrots, and the white parts of the green onions. Sauté until tender, about 5 minutes.
Step 4: Combine It All
1. Once the roast is done, remove it from the oven and shred it into bite-sized pieces. Add the shredded beef to the skillet with the veggies.
2. Pour the miso sauce over the beef and veggies, stirring until everything is coated. Simmer for 3-5 minutes to let the flavors meld.
3. Toss the rice noodles with the beef and veggie mixture.
Step 5: Garnish and Serve
1. Plate the miso noodles and top with sesame seeds and the green parts of the onions. Serve hot and enjoy!
Why You’ll Love This Recipe
• Packed with Flavor: The miso sauce is rich, savory, and just a little sweet, perfectly complementing the tender grass-fed beef.
• Nutritious and Satisfying: Grass-fed beef is loaded with omega-3s and vitamins, and the fresh veggies make this dish a wholesome meal.
• Support Local: By buying your beef from Permaculture Pastures, you’re supporting a small, regenerative farm right here in North Texas. That means better beef for your table and a better future for our land.
Special Offer:
Looking to stock up on high-quality, nutrient-dense beef? Check your email this week for a special discount on quarter cow shares from Permaculture Pastures! It’s the perfect way to fill your freezer with cuts like roasts, ground beef, and steaks, all raised with care on our regenerative pastures.
Cooking with local, grass-fed beef is a choice that benefits your family’s health, your community, and the planet. This Miso Noodle Roast is a delicious way to enjoy the incredible flavor and quality of beef from a small farm you can trust.
Y’all enjoy, and let me know how much your family loves this one!
Addison Smith