Miso Ginger Chuck Roast
If you love a slow-braised chuck roast with deep, savory flavor and a little sweet heat, this Miso Ginger Chuck Roast is about to be a new favorite. It’s rich, cozy, and unbelievably tender, infused with umami miso, warm ginger, citrusy orange, and a touch of honey. Everything melts together into a glossy, flavor-packed sauce that tastes like a cross between pot roast and a slow-braised Asian short rib.
Minimal prep, one pan, and the oven does all the work. Perfect over rice, mashed potatoes, noodles, or tucked into bowls with roasted veggies.
Before You Get Started
A few tips to set you up for the perfect braise:
- Use a well-marbled chuck roast — the fat keeps it juicy during long cooking.
- Don’t skip the orange zest — it brightens the deep miso flavor.
- Cook low and slow so the roast breaks down effortlessly.
- Uncovering at the end thickens the sauce without adding flour.
- Leftovers reheat beautifully and taste even better the next day.
What You Need to Make Miso Ginger Chuck Roast
For the Roast & Marinade:
- Chuck roast
- Coconut aminos, tamari, or soy sauce
- Miso
- Honey
- Fresh ginger
- Orange zest
- Orange juice
- Beef broth
- Crushed red pepper
How to Make Miso Ginger Chuck Roast
1
Mix the Marinade
Combine coconut aminos (or tamari/soy sauce), miso, honey, ginger, orange zest, and orange juice in a bowl. Whisk until smooth and well combined.
2
Add the Roast
Place your chuck roast into a Dutch oven or oven-safe dish.
Pour the marinade over the top, coating the roast on all sides.
3
Add Broth & Cover
Pour beef broth around the roast (not directly on top) so you don’t wash off the marinade.
Cover tightly with a lid or foil.
4
Braise Low & Slow
Bake at 325°F for 3–3.5 hours, until the roast is tender and begins to pull apart with a fork.
5
Reduce & Finish
Uncover the pot and return to the oven for 30 minutes.
This concentrates the sauce and helps it cling to the meat.
6
Shred & Serve
Shred directly in the pot, toss with the juices, and serve over rice, mashed potatoes, or noodles.
Miso Ginger Chuck Roast
Ingredients
- 2.5 –3 lb chuck roast
- ½ cup coconut aminos tamari, or soy sauce
- 3 tbsp miso
- 2 tbsp honey
- 2 tbsp ginger
- Zest of ½ an orange + juice of 1 orange
- 1 cup beef broth
- 1 tsp crushed red pepper
- 2 tbsp rice wine vinegar
Instructions
- Preheat oven to 325°F.
- In a bowl, whisk coconut aminos (or tamari/soy), miso, honey, ginger, orange zest, rice wine vinegar and orange juice.
- Place chuck roast in a Dutch oven. Pour the marinade over the top.
- Add beef broth around the roast. Cover tightly.
- Bake for 3–3.5 hours, until the meat begins to shred.
- Uncover and bake 30 minutes more to thicken the sauce.
- Shred, toss in the juices, and serve warm.
