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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.
Watch the How-To Reel
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 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!
This post was originally published on November 21, 2024
I plan to make this recipe later today, cannot wait! My question – how are you cutting the onions and shallots? Sliced, diced, simply halved? I do not see this note written anywhere. Thank you!
Hi Michelle,
I actually didn’t cut mine, but you can totally halve yours if you want! I hope you love this recipe! xxT
Overall I think this is a tasty and unique approach to pot roast! However, the tablespoon of Five Spice was overpowering. If I make it again, I’ll probably use a teaspoon instead. But my house smells amazing!
Hi Chloe,
Thanks so much for making this recipe and sharing your feedback! Sorry about the 5 spice, but so glad to hear it was enjoyed! xx
This was delicious and super easy! I made some modifications (which is what I do with all recipes). I left out the Chinese 5 spice because my family are not fans. I also used cross rib roast because it was on sale and more affordable than chuck roast. I also put it on the stove top to start and brought temp up to simmer to keep cook time on the lower end (I didn’t have 5 hours yesterday)! Overall, it was super tasty.
Hi Rachel,
Wonderful! Thank you so much for making this recipe and your comment! So glad to hear it was enjoyed! Happy Thanksgiving! xx
This was an interesting recipe, and I was a bit apprehensive how the flavors would come together, but it was a success. Very delicious! The 5-spice powder did it with miso. We did not add butter (since at the time of cooking we did not know how to use it). We also did not add soy sauce since the miso was salty enough.
Thanks so much! I’m so glad you enjoyed this dish and appreciate you making it! Happy Thanksgiving! xT
This has to be one of the most spectacular dinners we’ve cooked – ever!
Tieghan, you are so talented. Every single one of your recipes is a home run, yum!
Have a wonderful Thanksgiving!
Hi Conchita,
Wonderful! Thank you so much for making this recipe and your comment! So glad to hear it was enjoyed! Happy Sunday! xx
It smells good but I cut the meat and I have a very broth soup. I don’t want to reduce because the meat is quite tender.
Any suggestions?
Hi Julia,
You could pull the meat out and reduce the sauce. I hope this helps! Thanks for making this recipe! xx
Megan, I am cooking this recipe for tomorrow but you don’t say when to add butter. I heated the pot with the butter. I assume that’s what you had in mind.
Hi Julia,
The butter will be used in step 2. I hope you love this recipe! xT
How could I crock pot this the night before to be served at 2pm the following day? I want to avoid getting up hella early the day of. Huge thanks for the help here!
Hi Erica,
What if you just cooked the entire recipe the day before and then transferred to an oven safe dish for reheating? That would work nicely for you! xx
Thanks! What should I reheat it at and for how long? Thanks, Chef!
I would do 300F for 30ish minutes:)
This looks awesome! I’m wondering if I can sub a pork roast?
Hi Michelle,
Sure, that should work nicely for you! I hope you love this recipe, please let me know if you give it a try! xx
Hi! This looks amazing!! As per usual with all of your recipes – they are alway my go-to! 🙂 I’m going to try this one tomorrow 🙂 What would you recco I could substitute for the white wine to make it alcohol free?
Thank you so much, Tamara:) I would just use chicken broth in place of the wine, that will work nicely for you. I hope you love this recipe! xx
Can the roast be made ahead and frozen?
Hi Linda,
Sure, I don’t see why not! Please let me know if you give this recipe a try, I hope you love it! xx
I haven’t tried making this, but could potentially this weekend. Are the potatoes supposed to be orange and a bit lumpy in texture? I’m not sure I’m sold on those, but if folks think they are better than regular mashed potatoes, I don’t mind trying.
Hi Alison,
You can use any potato recipe that you enjoy:) I don’t see these as being orange and lumpy, so if there is anything that I can help with, please let me know! xx
This sounds amazing for a standing dinner night I have with my best friend. However, I would need for it to cook while I was at work. What are the instructions for using a crock pot?
Hi Betsy,
I would cook on low for 6-8 hours. Please let me know if you have any other questions, I hope you love this recipe! xx
What substations can be used for the Chinese 5 spice? Thanks
Hi Rhonda,
You would want to add the flavors that are included in Chinese 5 spice: cinnamon, fennel, cloves, star anise, and white pepper. Please let me know if I can help in any other way! xx
This sounds so good. I can’t wait to try it this winter! You had me at no searing! Really!?!
Thanks so much, Amanda!! I didn’t sear, you totally could if you wanted, but I didn’t find it to be necessary for this dish. I hope you love it! xx