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.