• 1/2 cup orange juice
  • 3 tablespoons soy sauce
  • 3 tablespoons brown sugar
  • 1 teaspoon Worcestershire sauce
  • Boneless beef chuck roast (3-4 lbs.)


In a large resealable plastic bag, add and combine orange juice, soy sauce, brown sugar and Worcestershire sauce; add the roast. Seal bag and turn to coat; refrigerate for 8 hours or overnight.

At conclusion or marinating, add marinade liquid to dutch oven and boil for two minutes. Add roast to pan, cover and place in 325℉ and bake for 3 1/2 hours or until meat is tender.

Allow to rest 10 minutes before slicing.

Would likely benefit from some garlic in the marinade, though I have not yest tested.

Meat comes out tender though remains in the universe of pot roasts.