Miso Ginger & Orange Chuck Roast
12 servings
| prepPreheat oven to 325°F / 163°C | |||||
| 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) |
| 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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