Miso-Orange Ginger Chuck Roast

Comfort food that tastes gourmet, with only 10 minutes of prep.

This slow-roasted chuck roast is deeply savory from miso, brightened with orange, and perfectly tender from a long, slow cook. The flavour is rich, umami-forward, and surprisingly fresh, making it ideal for cozy dinners, meal prep, or feeding a crowd.

Servings: ~12

Timing:

• Prep: 10 minutes

• Cook: 3.5–4 hours

• Total: ~4 hours

Ingredients

• 3½–4 lb chuck roast

• ½ cup orange juice (from 1 navel orange)

• ½ cup low-sodium soy sauce

• 3 tbsp white miso paste

• 3 tbsp ginger, chopped (or paste)

• 2 tbsp honey (or maple syrup or brown sugar)

• 2 tbsp rice vinegar

• 4 cloves garlic, mashed

Directions

1. Preheat oven to 325°F (160°C).

2. In a medium bowl, whisk together freshly squeezed orange juice, soy sauce, miso, ginger, honey, rice vinegar, garlic, black pepper, and chili flakes.

3. Pat dry the chuck roast and place it into a Dutch oven or oven-safe pot.

4. Pour the marinade over the roast, turning it a few times to coat evenly.

5. Cover with a lid and place in the oven for 3.5–4 hours, until the meat is tender and easily shreds with two forks.

6. At the 3.5-hour mark, check for tenderness. If it isn’t shredding easily, return to the oven for an additional 30 minutes.

7. Once tender, shred the meat and toss it with the cooking juices.

8. (Optional) For crispy edges, place the pot under the broiler for 3–4 minutes.

Storage

• Refrigerate: 3–4 days in an airtight container

• Freeze: up to 3 months

• Reheat: microwave, stovetop, or oven

Tips

• Use a Dutch oven for best results (it retains heat and keeps the meat moist).

• For extra flavour, let the roast marinate overnight.

• If you want a slightly thicker sauce, remove the meat and simmer the juices for 5–10 minutes until reduced.

Ingredient Swaps

• Chuck roast: brisket or pork shoulder

• Orange juice: pineapple juice or apple cider

• Miso paste: soy sauce + a pinch of brown sugar (not the same depth, but works in a pinch)

• Ginger: ground ginger (use less, as it’s more concentrated)

• Honey/maple syrup: brown sugar or coconut sugar