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White Wine Miso Braised Pot Roast. Slow-cooked beef pot roast braised in wine with onions, carrots, and fresh thyme. This pot roast is made special with miso paste and tamari, adding a wonderful umami flavor! Itโs different, but youโll soon come to find it is so delicious. It still has the classic flavor you want in pot roast, just with added flavor. Serve it alongside creamy mashed potatoes for a one-pot meal thatโs warming, easy, and delicious. A classic winter meal thatโs great for weeknights and entertaining, too! It always comes out pretty and is effortless to make.ย
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For a girl who used to never make pot roast, I am LOVING post-roast recipes this season. Theyโre so versatile and a great way to easily feed family and friends.ย
This is probably one of my favorite roasts Iโve made in a long time. The addition of miso, which is, of course, not traditional, really adds such a depth of flavor to the slow-braised meat.ย
Miso paste is commonly used in Asian cooking, but it can also be used in many other dishes. Some people add miso paste to cookies to add an additional sweet and salty flavor.ย
With this pot roast, I wanted it to still feel traditional but taste even better. I always say that November and December recipes need to feel special and taste even more delicious than the rest!ย
Iโve now made this multiple times. The very last time was just last week after returning home from New York. It was late, but I wanted to have a nice dinner prepared for Saturday night. So I put everything for the roast together and stashed the entire pan in the fridge.ย
Saturday morning, I pulled the roast out and got it cooking first thing! I had it slowly roasting all day long, and oh my goodness, it was just delicious! I served it with myย Fondue Mashed Potatoes. It was a great meal to serve to my family, even if it was their thirdย time enjoying the same recipe! We love this!ย
Here are the details
Ingredients
- beef chuck roast
- onions
- shallots
- garlic
- tomato paste
- white miso paste
- white wine
- broth, I like to use bone broth
- bay leaves
- fresh thyme
Special Tools
All this recipe requires is your favoriteย oven-safe Dutch ovenย (this cute pumpkin one is on sale)!
Steps
Step 1:ย the beef
Use a nice cut of beef chuck roast, then cut it in half or into chunks to help the meat cook evenly. Arrange the meat in a Dutch oven or crockpot.
Season the roast with black pepper.
Step 2:ย add the remaining ingredients
Now, everything else can be added. Yes, everything! No searing, nothing extra!
Layer the onions, shallots, and garlic. Mix the tomato paste and miso paste into the wine, then pour the wine over the roast. Add the tamari (or use soy sauce) and the broth. Now add the Chinese 5 spice and chili flakes.
Arrange the carrots around the roast. Add the bay leaves and the thyme.
Step 3:ย time to cook
Cover the pot roast and begin cooking. This takes around 4 hours, depending on the size of your roast.
Step 4:ย finish the roast
Turn the heat up on the oven and leave the roast uncovered until it is deeply caramelized on top.
Serve and enjoy!
Finally โ serve! The roast should be tender and falling apart into the wine sauce.
Serve over creamy mashed potatoes or with your favorite bread!
Itโs the perfect family dinnerโand hands-off too โ great for chilly nights all fall and winter long.
This meal is simple and delicious. Iโm so excited for you all to make this soon!!
Looking for more pot roast type dinners? Hereโs a few more to try!
Smothered Chicken in Mushroom Wine Pan Sauce
Crockpot Thai Short Ribs with Coconut Rice
Crockpot Short Rib Bourguignon
Lastly, if you make this White Wine Miso Braised Pot Roast, be sure to leave a comment and/or rate this recipe! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, donโt forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
White Wine Miso Braised Pot Roast
Ingredientsย
- 1 (3-4 pound) beef chuck roast
- black pepper
- 2 tablespoons salted butter
- 3 yellow onions
- 3 shallots
- 4 cloves garlic, chopped
- 2 cups dry white wine
- 2 tablespoons white miso paste
- 2 tablespoons tomato paste
- 1 tablespoon Chinese 5 spice
- 1-2 teaspoons chili flakes
- 1/4 cup tamari or soy sauce
- 2 cups broth
- 2 cups chopped carrots
- 2 dried bay leaves
- 6 sprigs fresh thyme
- toasted sesame seeds for serving
Instructionsย
- 1. Preheat the oven to 325ยฐ F.2. Arrange the roast in the bottom of a large, oven-safe Dutch oven. Season with black pepper.3. Snuggle the butter, onions, shallots, and garlic around the roast. Mix the miso and tomato paste into the white wine. Pour the wine mix over the roast. Add the Chinese 5 Spice, chili flakes, tamari/soy sauce, broth, carrots, bay leaves, and thyme. Cover and roast for 3 1/2 to 5 hours or until very tender.4. Crank the heat on the oven to 425ยฐ F. Cook for 20 minutes, until deeply caramelized on top. If needed, add broth/wine to keep the onions just barely covered.5. Serve the pot roast topped with sea salt, gravy, and carrots. Serve the potatoes on the side. Enjoy!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Can you do this with a pressure cooker?
Hey Jeanne,
Sure, I would cook for at least 60 minutes on high pressure.
Let me know if you give this dish a try, I hope you love it!
Delicious! I skipped the carrots, shallots, and bay leaves and the pot roast was scrumptious. Will definitely make again.
Hey Grace,
Fantastic! Love to hear this recipe turned out nicely for you, thanks so much for making it!
Have a wonderful week!
Can I do this in the slow cooker? I donโt have a Dutch oven. Thank you
Hi Lauren,
You bet, I would cook on low for 6-8 hours. I hope you love this dish, please let me know if you give it a try!
Great recipe. Probably the best tasting pot roast I have ever made! So flavorful. Came out perfect. I could really smell the 5 Spice during the first 2 hours.
I did sear the beef chunks first but that was the only change. So I didnโt feel the need to cook extra at the end.
Not sure I will ever even need a different recipe.
Hey Paul,
Happy Friday!! So kind of you to try this recipe and leave feedback, I’m glad it was a hit!
Ratios were pretty off. I used the same dutch oven as shown here and the same measurements for everything and mine was overflowing. Now I have not enough broth and too much white wine mixture. I’ll try to let it cook down and then add more for ratios but hoping it works out.
Hi Julia,
Sorry to hear you had some issues here. What size pot did you use? Mine is 7 quarts. All of the measurements are correct:)
I hope this turns out for you!
I think maybe the issue is the pumpkin Dutch oven you linked on Amazon is the 3.5 qt
This turned out great. I only had stewing beef on hand which gave me more of a stew in the end (no complaints!). I opted to add only two onions, some baby potatoes and 1ish cup of wine.. ratios turned out great.
What a unique spin on this type of recipe/meal – the miso, white wine and five spice are such fun additions. Thank you for sharing with us, Tieghan!
Hey Kayla,
Amazing! Love to hear this recipe was enjoyed, thanks a bunch for making it and taking the time to comment!
Is there a good sub for the Chinese 5 spice? I couldnโt find it
Hi Maggie,
Star anise, allspice, and garam marsala would all work for you. I hope you love this recipe!
Havenโt tried it yet but could you sub white for red wine?
Hey Amanda,
I would stick with the wine white for this recipe:) Please let me know if you have any other questions!
Hi, high or low if I am cooking in a crock pot?
Hi Biza,
You can cook on low for 6-8 hours. I hope you love this recipe!
This looks so good! Iโd like to make it for my friend, but she cannot have anything with wine in it. What would be a good substitute for the white wine in this recipe?
Thanks so much, Rebecca! You can use broth in place of the wine. Let me know if you have any other questions!
Do I need to chop or slice the onions?
Hey Sima,
You can cut them in half or quarters. I hope you love this recipe!
I have a 4 lb roast. Recipe says 3.5-5 hours which is quite a spread. How long do you think for 4 lbs? 4 hours?
Hey Shannon,
4 hours should work nicely for you! I hope you love this recipe, please let me know if you have any other questions!
Iโve never posted a recipe comment before, but this was so good I had to! YOU NEED THIS RECIPE IN YOUR LIFE! My new favorite pot roast recipe. The kids were feeling a bit sus about the nontraditional ingredients (one of whom is SUPER picky), but they all gobbled up huge portions of it. I was curious about the ingredients, as well, but trusted the reviews and Iโm so glad I did! Only thing I did differently was sear the meat and sautรฉ the veg before cooking to deepen the flavor. Canโt wait for our leftovers tonight!!
Hey Jessica,
Lol well thank you so much:) I am so glad this dish was a hit with your family. Thanks for taking the time to comment!
Happy New Year!