White Wine Miso Braised Pot Roast

Name: White Wine Miso Braised Pot Roast
Total time: 255 min
Yield: 6 servings
Cuisine: Indonesian
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 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

A one-pot meal that’s warming and delicious...A classic winter meal that's easy to make and pretty too!

⏱️ 255 min 🔪 Prep: 15 min 🔥 Cook: 240 min 📊 Hard 👁️ 20 views

👨‍🍳 Start Cooking

Foto: Half Baked Harvest

Ingredients

6 servings

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

Steps

1. Preheat the oven to 325° 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 425° 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!