Miso Ginger Chuck Roast

Adapted from Kale Junkie 

• Chuck Roast

• ½ cup orange juice

• ½ cup low-sodium soy sauce

• 3 Tbsp white miso paste

• 3 Tbsp ginger paste or fresh grated ginger

• 2 Tbsp honey (or maple syrup/brown sugar)

• 4 garlic cloves, mashed

• 1 tsp ground black pepper

• 1 tsp red chili flakes

• Preheat oven to 325 °F (160 °C).

• Mix the sauce: Whisk together the orange juice, soy sauce, miso, ginger, honey, garlic, pepper, and chili flakes in a bowl until smooth.

• Prep the meat: Pat the chuck roast dry with paper towels. Put it in a Dutch oven or oven-safe pot with a lid.

• Coat: Pour the sauce over the roast and flip it a couple of times so all sides are coated.

• Cook low and slow: Cover and roast for 3½–4 hours, until the meat is fall-apart tender.

• Shred: Use two forks to pull the roast apart and mix it into the juices in the pot.

• Optional finish: For crispy edges, remove the lid and broil 3–4 minutes.

  Serve with steamed rice, fresh greens, and kimchi!