This slow-braised pot roast is comfort food with a gorgeous twist: white wine, white miso, and tamari infuse the beef with deep, savory flavor without losing that familiar, classic coziness people expect from a winter roast. The long, gentle braise melts the onions and carrots into a rich, fragrant sauce, while fresh thyme and a touch of Chinese Five Spice give the dish a warm aromatic finish.
For an exceptional version of this recipe, look for Hakouya’s handcrafted miso at the farmers market. Their small-batch miso adds remarkable depth and complexity — a beautiful way to highlight a local artisan ingredient in a truly comforting dish.
This pot roast is elegant enough for entertaining yet simple enough for a weeknight — a one-pot meal that’s hearty, warming, and unbelievably delicious.
INGREDIENTS:
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 Five 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
METHOD:
Preheat the oven to 325°F.
Place the chuck roast in a large, oven-safe Dutch oven. Season generously with freshly ground black pepper.
Nestle the butter, onions, shallots, and chopped garlic around the roast.
In a separate bowl, whisk the white miso paste and tomato paste into the white wine. Pour the mixture over the roast. Add the Chinese Five Spice, chili flakes, tamari or soy sauce, broth, chopped carrots, bay leaves, and thyme.
Cover the pot and transfer it to the oven. Roast for 3 ½ to 5 hours, or until the meat is very tender and easily pulls apart with a fork.
Increase the oven temperature to 425°F. Return the uncovered pot to the oven for about 20 minutes, allowing the top and edges to caramelize deeply.
If needed, add a splash of broth or wine to keep the onions just barely submerged.
Spoon the gravy and vegetables over the meat, finishing with a pinch of sea salt and toasted sesame seeds. Serve with creamy mashed potatoes on the side.
SERVING SUGGESTIONS:
- Serve over mashed potatoes or creamy polenta
- Pair with roasted winter vegetables (parsnips, Brussels sprouts, or squash)
- Add a crisp salad with citrus vinaigrette for brightness
- Leftovers make exceptional sandwiches on crusty bread
CHEF’S NOTES:
White miso adds saltiness and umami, so taste the gravy before adding extra salt. Chuck roast sizes vary — if your roast is thicker, lean toward the longer braise time for best tenderness.
SOURCE: Adapted from recipe by Tieghan Gerard, at HalfBakedHarvest.com
