Orange Teriyaki Beef Roast
Elevate your dinner table with this succulent Orange Teriyaki Beef Roast, a mouthwatering fusion of bold Asian-inspired flavors and comforting slow-roasted goodness. Featuring tender, fall-apart beef chuck roast infused with a zesty, tangy-sweet glaze made from soy sauce, fresh orange juice, rich brown sugar, and a hint of honey, this dish is a unique twist on classic teriyaki. Aromatic garlic, freshly grated ginger, and bright orange zest take the flavor profile to the next level, while the slow roasting process ensures every bite is melt-in-your-mouth tender. Finished with a glossy teriyaki glaze and garnished with green onions and sesame seeds, this show-stopping roast is perfect for special occasions or an indulgent family meal. Simple to prepare yet impressively flavorful, Orange Teriyaki Beef Roast will quickly become your go-to for an irresistible main course.
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Recipe Information
Ingredients
- 4 pounds beef chuck roast
- 0.5 cup soy sauce
- 0.5 cup orange juice
- 0.25 cup brown sugar
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 4 pieces garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon orange zest
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 stalks green onions, sliced
- 1 tablespoon sesame seeds
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 325°F (165°C).
Pat the beef chuck roast dry with paper towels and season it on all sides with salt and black pepper.
Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Sear the beef roast on all sides until a deep golden brown crust forms, about 3-4 minutes per side. Remove the beef from the skillet and set aside.
In the same skillet, lower the heat to medium and add the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant.
In a medium bowl, whisk together the soy sauce, orange juice, brown sugar, rice vinegar, honey, and orange zest. Pour this mixture into the skillet and stir to combine with the garlic and ginger.
Bring the sauce to a gentle simmer, then return the seared beef roast to the skillet. Spoon some of the sauce over the top of the roast.
Cover the skillet tightly with a lid or aluminum foil and transfer it to the preheated oven. Roast for 3 hours or until the beef is fork-tender.
Once cooked, transfer the beef to a cutting board and let it rest for 10-15 minutes, loosely covered with foil.
Meanwhile, make the teriyaki glaze. In a small bowl, whisk together the cornstarch and water to form a slurry. Place the skillet with the cooking liquids back on the stove over medium heat and stir in the slurry. Cook for 2-3 minutes until the sauce thickens.
Slice the beef roast against the grain and transfer it to a serving platter. Drizzle the thickened teriyaki glaze over the top.
Garnish with sliced green onions and sesame seeds before serving.
Nutrition Facts
Calories |
898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.8 g | 84% | |
| Saturated Fat | 24.9 g | 125% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 1279 mg | 56% | |
| Total Carbohydrate | 22.2 g | 8% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 17.5 g | ||
| Protein | 57.2 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 60 mg | 5% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1014 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
