Miso Ginger & Orange Chuck Roast

INGREDIENTS

• 3.5 lbs chuck roast

• 0.5 cup orange juice

• 0.5 cup low sodium soy sauce

• 3 tbsp white miso paste

• 3 tbsp ginger paste

• 2 tbsp honey

• 2 tbsp rice vinegar

• 4 cloves garlic cloves (mashed)

• 1 tsp ground black pepper

• 1 tsp red chili flakes

DIRECTIONS

1.  Preheat oven to 325F.

2.  Make the marinade: In a medium bowl, whisk together orange juice, low sodium soy sauce, white miso paste, ginger paste, honey, rice vinegar, mashed garlic cloves, ground black pepper, and red chili flakes.

3.  Pat dry the chuck roast and place it in a dutch oven. Pour the marinade on top and flip the meat a few times to coat it well.

4.  Cover with a lid and place in the oven for 3 1/2-4 hours.

5.  Pull it out at the 3 1/2 hour mark and use two forks to pull the meat apart. If it's not easily shredding, pop it back in the oven for 30 minutes more.

6.  Once ready, remove from the oven, shred all the meat and toss with the juices.

7.  If you want to brown the meat for crispy bits, place the pot back in the oven under the broiler on high for 3-4 minutes. Remove and enjoy!

Servings: 12