In a large pot or Dutch oven, heat olive oil over medium-high heat. Season the chuck roast generously with salt and pepper. Once the oil is hot, add the roast and sear it on all sides until it’s brown (about 3-4 minutes per side).

While the beef is searing, mix the miso paste, orange juice, minced ginger, and minced garlic in a separate bowl.

Once the beef is seared, remove it from the pot temporarily. Add the chopped onions to the pot, stirring occasionally, until they become translucent (about 5 minutes).

Return the chuck roast to the pot and pour the miso-orange ginger mixture over it. Add the beef broth (or water) to the pot, ensuring the meat is mostly submerged.

Cover with a lid and bring the mixture to a gentle simmer. Once simmering, lower the heat to a low setting and let it cook for about 3-4 hours until fork-tender.

If using carrots and potatoes, add them during the last hour of cooking for tender veggies.

Once done, carefully remove the roast and let it rest for a few minutes before slicing. Serve with your choice of sides and drizzle some of the delicious sauce over the top.