Miso Ginger & Orange Chuck Roast

12 servings

prepPreheat oven to 325°F / 163°C
½ cup / 120 ml orange juice	Whisk marinade until smooth	Pat roast dry, place in pot & coat with marinade	Braise covered 325°F / 163°C, 3½–4 hr	Shred roast in pot, mix with juices	Broil uncovered on high, 3–4 min (optional)
½ cup / 120 ml low-sodium soy sauce
3 tablespoons white miso paste
3 tablespoons ginger paste
2 tablespoons honey
4 cloves garlic, mashed
1 teaspoon ground black pepper
1 teaspoon red chili flakes
3½–4 pounds / 1.6–1.8 kg chuck roast

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