This Miso Ginger and Orange Chuck Roast combines umami-forward miso paste, bright citrus, and warming ginger into a simple marinade that transforms chuck roast into fall-apart tender meat in just a few hours of oven braising.
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Preheat your oven to 325°F (160°C).
In a medium bowl, whisk together the soy sauce, orange juice, miso paste, minced ginger, minced garlic, red pepper flakes, and black pepper to create the marinade.
Place the chuck roast in a large dutch oven or other oven-safe dish with a lid.
Pour the marinade over the chuck roast, turning the meat to ensure it's fully coated.
Cover the dish and place it in the preheated oven.
Bake for approximately 4 hours, or until the meat is fall-apart tender.
Remove from the oven and use two forks to shred the meat directly in the dish. Serve hot with the pan juices.
Store cooled roast and braising liquid in an airtight container for up to 4 days; reheat gently in a 325°F oven covered with foil until warmed through, or slice cold and use in salads or sandwiches.
Dutch oven or heavy braising pot with lid
Yes. Sear the roast first, then add it and the marinade to a slow cooker on low for 6–8 hours until tender, or high for 4–5 hours.
It adds deep umami and saltiness to the braising liquid, creating a savory backbone that complements the ginger and orange.
It's done when a fork easily shreds the meat and the internal temperature reaches 190–205°F for maximum tenderness.
Yes—use lime juice, lemon juice, or even pineapple juice for a different citrus angle, though orange's sweetness pairs best with miso.
No—soy sauce contains gluten. Use tamari or gluten-free soy sauce as a 1:1 swap to make it gluten-free.
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