White Wine Miso Braised Pot Roast.

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! It’s different, but you’ll 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 that’s warming, easy, and delicious. A classic winter meal that’s great for weeknights and entertaining, too! It always comes out pretty and is effortless to make. 

For a girl who used to never make pot roast, I am LOVING post-roast recipes this season. They’re so versatile and a great way to easily feed family and friends. 

This is probably one of my favorite roasts I’ve 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. 

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. 

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! 

I’ve 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. 

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 my Fondue Mashed Potatoes. It was a great meal to serve to my family, even if it was their third time enjoying the same recipe! We love this! 

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 favorite oven-safe Dutch oven (this cute pumpkin one is on sale)!

Steps

Step 1: 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: 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: time to cook

Cover the pot roast and begin cooking. This takes around 4 hours, depending on the size of your roast.

Step 4: 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 – serve! The roast should be tender and falling apart into the wine sauce.

Serve over creamy mashed potatoes or with your favorite bread!

It’s the perfect family dinner—and hands-off too — great for chilly nights all fall and winter long.

This meal is simple and delicious. I’m so excited for you all to make this soon!!

Looking for more pot roast type dinners? Here’s a few more to try!

Cranberry Beef Bourguignon

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, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!