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The Most Popular Thanksgiving Desserts.
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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! 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!
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!
White Wine Miso Braised Pot Roast
Servings: 6
Calories Per Serving: 200 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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
Instructions
- 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 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!
The list of ingredients calls for butter, but it is not mentioned in the directions. When is it added?
Hi Sue,
Sorry about that, you can add the butter in step 3. I hope you love this dish. Happy New Year! xT
You don’t say if you dice or chop the onions or what?? Can you help please?
Hi Rachel,
I leave my onions and shallots whole and serve them as is, they should be fall apart by the end of the cook time. You could certainly halve or quarter them. I hope you love this recipe! xx
You don’t mention if the onions and shallots need to be whole or halved or chopped or quartered which would be really helpful!
Hi Leah,
For this recipe, I like to leave them whole, but you can totally cut them in half or quarters. I hope you love this recipe! xx
Hi Tieghan! Happy Holidays! This recipe sounds amazing. Do you think the flavor would still be great if I subbed a small batch mushroom miso for the white miso paste?
Hey Jen! Yes, I think the flavor would still be awesome with mushroom miso! xT
I’m going to make this is in the crockpot. Think I could add potatoes to the pot? Would it change anything in the recipe?
Hi Mackenzie,
I think that potatoes would work nicely for you. I would definitely cook for 8 hours on low. I hope you love this recipe! xT
Hey Tieghan ~
If using a slow cooker, would you still recommend the high heat oven braise at the end?
Hi Lisa,
If you want your meat to have the caramelization, then yes, I would recommend that:) Please let me know if you have any other questions! Happy New Year!🥳🥂 xx
It says salted butter. But resent say where to put. Menu doesn’t mention any butter.
Hi Esther,
So sorry about that. You can add the butter in step 3. I hope you love this recipe, please let me know if you have any other questions! xx
My husband is not a huge fan of traditional, savory foods but loves anything Asian inspired. Gave this a try for dinner tonight and will definitely be making again. Great flavor and everything turned out so tender.
Tieghan never a creates a bad dish!
Thanks so much, Liz:) I’m so glad to hear your family enjoyed this dish, I appreciate you making it! xx
Absolutely delicious!! I’m new to HBH, this is my second week using your recipes and this was an absolute winner! We had it with creamy mashed potatoes and my husband said it was one of the best meals he’s ever had!
Hey Hannah,
Awesome!! So glad to hear you enjoyed this recipe, thanks so much for making it! Have the best weekend! xxT
Can I use a crockpot instead?? How can I get the top caramelized if I use a crockpot and I don’t have a Dutch oven?
Hi Abby,
Yes, I would cook on low for 6-8 hours and then transfer to a baking dish to complete step 4. I hope you love this recipe! xx
Hi! I’m making this tomorrow for new years eve dinner with family. Can I use a regular roasting pot with a lid, that’s not specifically a dutch oven?
Hi Reem,
You bet, as long as it is oven safe, that will work nicely for you:) I hope you love this recipe! Happy New Year! xT
Where is the butter in the recipe?
Hi Millicent,
You can add the butter in step 3:) I hope you love this recipe, please let me know if you have any other questions! xx
Excellent! Very unique flavor- helps mix up the same old pot roast flavor for sure. My husband and I really liked it!
Hey Mandy,
Wonderful!! Love to hear this recipe was a winner, thanks for making it and your feedback! Happy Holidays! XxT
Do you throw in the onions and shallots whole or chop them?
Hey Chris,
I add them whole, they become super tender and will just fall apart when serving. I hope you love this recipe! xT
Is brown miso paste ok instead of white?
Hi Tammy,
Sure, I don’t see why that wouldn’t work for you. I hope you love this recipe, please let me know if you give it a try! xx
What would you suggest for a white wine alternative?
Hi Lauren,
You can use broth in place of the wine. I hope you love this recipe, please let me know if you give it a try! xx
Any substitute for 5 spice? My husband is not a fan of cinnamon or cloves.
Hi Robin,
I would just admit it, no big deal:) I hope you love this recipe, please let me know if you give it a try! xx