If there’s one recipe to pull out of your back pocket when you want to impress everyone, it’s this one. This Miso Ginger & Orange Chuck Roast is juicy, savory, slightly sweet, and so ridiculously tender. It’s perfect for the holidays or just anytime you want to just make a roast. And even though it feels fancy, it only takes 10 minutes of prep and then the oven does all the work. Even better, it works great for leftovers if you want to make it at the beginning of the week and eat on it the rest of the week.
Friends, this orange chuck roast might just change your life. Not to be dramatic, but it’s truly one of the easiest and most flavorful things you’ll ever make — and I don’t say that lightly. We’re talking 10 minutes of prep (tops!), a quick marinade, and then you just let the oven do the work. It takes zero searing or weird complicated steps. We love a no stress meal!
The magic in the simple, but delicious marinade. The combination of miso, ginger, garlic, and soy is already dreamy, but the real secret is the orange juice. It doesn’t just add brightness — it breaks down the meat and makes it melt-in-your-mouth tender. I mean super tender. Like, shred-it-with-a-spoon tender.
And the best part? Once it’s done, you’ve got a full pot of bold, cozy, umami-packed roast that’s perfect for the holidays, meal prep, or just any night when you want something that feels a little special. It’s impactful enough for a holiday dinner party, but easy enough for a regular weeknight meal.
What You Need to Make This Miso Ginger & Orange Chuck Roast
- Chuck Roast: This is the cut you want when you’re going for that juicy, fall-apart tenderness.
- Orange Juice: The acidity helps tenderize the meat and the citrus adds such a bright, unexpected twist to the deep savory flavors.
- Low-Sodium Soy Sauce: This adds that umami depth without making the dish too salty. I always go with low-sodium so I can better control the seasoning later on.
- White Miso Paste: This is the secret weapon. It brings so much flavor and melts right into the sauce as it cooks. If you’ve never used miso before, this is the perfect recipe to start.
- Ginger Paste: It adds warmth and zing that cuts through the richness of the roast.
- Honey, Maple Syrup, or Brown Sugar: You only need a touch to balance everything out.
- Garlic: Use fresh garlic here — it’s worth it. Just give the cloves a good smash with the flat side of your knife so they release all that flavor into the marinade as it cooks.
- Ground Black Pepper: A little bit of pepper helps sharpen and round out the sweetness from the orange and honey.
- Red Chili Flakes: It adds the slightest kick and helps wake up the flavors.
How to Make This Miso Ginger & Orange Chuck Roast
To make this chuck roast, start by preheating your oven to 325°F. Then, prepare the marinade. In a medium bowl, whisk together the orange juice, low-sodium soy sauce, white miso paste, ginger paste (or grated fresh ginger), honey (or maple syrup or brown sugar), mashed garlic, black pepper, and red chili flakes. Whisk until the miso is fully dissolved and the mixture is smooth.
Next, pat the chuck roast dry using paper towels and place it directly into a Dutch oven or any heavy-bottomed oven-safe pot with a lid. Pour the marinade over the roast and use your hands or tongs to flip the meat a few times, making sure it’s fully coated in the marinade.
Once the roast is coated, cover the pot with the lid and transfer it to the oven. Let it cook for 3½ to 4 hours, undisturbed. At the 3½-hour mark, remove the pot from the oven and use two forks to test the meat — it should shred easily. If it still feels tough, return it to the oven for an additional 30 minutes.
When the meat is fall-apart tender, remove the pot from the oven. Use two forks to shred the roast directly in the pot, mixing the meat with the flavorful juices. If you want crispy edges, turn your oven to broil on high. Return the pot to the oven, uncovered, and broil for 3 to 4 minutes. Then, remove the pot from the oven and serve hot.
Frequently Asked Questions
Not unless you use gluten-free tamari in place of soy sauce.
It’s super versatile! Try it over rice, mashed potatoes, polenta, or even in buns or lettuce wraps. Add a crisp side salad or some roasted veggies to round it out.
Chuck roast is ideal for this recipe, but brisket, boneless short ribs, or even pork shoulder could possibly work if you’re open to swapping. Just make sure the cut is well-marbled and suited for slow cooking.
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.
** Photography by Tanya Pilgrim
Ingredients
- 3 ½-4 Pounds Chuck Roast
- ½ Cup Orange Juice
- ½ Cup Low Sodium Soy Sauce
- 3 Tablespoons White Miso Paste
- 3 Tablespoons Ginger Paste, or 3 inch knob, peeled & grated
- 2 Tablespoons Honey, or maple syrup or brown sugar
- 4 Cloves Garlic, mashed
- 1 Teaspoon Ground Black Pepper
- 1 Teaspoon Red Chili Flakes
Instructions
- To make this chuck roast, start by preheating your oven to 325°F.
- Then, prepare the marinade. In a medium bowl, whisk together the orange juice, low-sodium soy sauce, white miso paste, ginger paste (or grated fresh ginger), honey (or maple syrup or brown sugar), mashed garlic, black pepper, and red chili flakes. Whisk until the miso is fully dissolved and the mixture is smooth.
- Next, pat the chuck roast dry using paper towels and place it directly into a Dutch oven or any heavy-bottomed oven-safe pot with a lid.
- Pour the marinade over the roast and use your hands or tongs to flip the meat a few times, making sure it’s fully coated in the marinade.
- Once the roast is coated, cover the pot with the lid and transfer it to the oven. Let it cook for 3½ to 4 hours, undisturbed. At the 3½-hour mark, remove the pot from the oven and use two forks to test the meat — it should shred easily. If it still feels tough, return it to the oven for an additional 30 minutes.
- When the meat is fall-apart tender, remove the pot from the oven. Use two forks to shred the roast directly in the pot, mixing the meat with the flavorful juices.
- If you want crispy edges, turn your oven to broil on high. Return the pot to the oven, uncovered, and broil for 3 to 4 minutes. Then, remove the pot from the oven and serve hot.
Rate & review
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What others are saying
Sorry I haven’t made it yet I will send a review when I do ! I have everything but the miso which I have never used and you say it’s very important . Can I used something I do have Tahini which I haven’t used before. Would it work for the miso ??
I totally understand not wanting to make a special trip for one ingredient. That said, I wouldn’t recommend swapping tahini for the miso here — they have very different flavor profiles. Miso is salty, savory, and fermented, which gives the roast that deep, umami-rich flavor, while tahini is nutty and creamy and would change the dish significantly. If you can, I’d really encourage you to grab the miso.
The marinade cooked down to the perfect consistency to be used without any further reducing. Great addition to the rotation!
Thank you Mario!
Omg I’m thinking this is the best beef dishes I’ve ever made ! My family and I loved it – thank you ! So flavorful, have never used miso like this. I will be making this on repeat, and I also look forward to cooking sharing with friends and family. Love love love
Thank you so much for this Laura!
My family loved this! I will definitely be making this again and sharing the recipe with family.
Thank you so much Karen!
I can’t wait to make this! Have you tried making it in a slow cooker or Instant Pot ?
Hi Brooke! I haven’t done it that way but several others have in the comments. This person wrote: “I had a 3 lbs roast, kept the same ingredient measurements, made it in the slow cooker yesterday 5 1/2 hours, fork tender, flavorful.”
Going to make this tonight – wondering what everyone served with it?
My family loved this! I have already made this twice and we absolutely devour it. The 1st round right after it’s cooked I typically serve with mashed potatoes and a cabbage salad then the leftover meat I use for taquitos. Super versatile way to dress up a roast beautifully! The meat comes out very flavorful. Thank you for sharing your lovely recipes – am looking forward to trying more!
Thank you so much Jodie!