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A bowl of shredded chuck roast in savory brown miso sauce served with rice, garnished with chopped green onions and a hint of ginger. A gold fork rests in the bowl.

Miso Ginger Chuck Roast

This Miso Ginger Chuck Roast is slow-braised until fall-apart tender with miso, ginger, honey, and citrus. A rich, umami-packed roast perfect for rice, potatoes, or noodles.
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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.
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