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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 liked the overall flavor and little bit of kick! I made this in the slow cooker and my meat overcooked a little bit. Next time (and there will be a next time), I will try reducing the amount of time (I did 6 hours on low but am at high altitude and it was maybe any hour too long). Served with crispy smashed potatoes that could get dipped in. Wonderful combination!
Hi Tiffany,
Thanks so much for trying this recipe and sharing your feedback! So glad to hear it was enjoyed and you will make it again! Have a great weekend! xx
White Wine Miso Braised Pot Roast – ohhhh so good. I am not cooking meat so much but wanted to try this and it was so good. It was the first recipe from you.
I was skeptical about no frying – just place the ingredients in the dutch oven. Super nice. Thank you Tierghan. I will be trying more of your recipes.
I have one question – what do you class as a “large dutch oven” – i am going to buy one.
Helen.
Hi Helen,
Thanks so much for making this recipe and your comment, I’m so glad it was enjoyed! I say at least a 7 quart pot. Happy Friday! xxT
Hello. Could I substitute extra chicken broth and a small amount of white wine vinegar for the white wine? Please advise on a non-alcoholic substitution. Thank you. 😊
Hi Rebecca,
Yup, I would just use chicken broth:) I hope you love this recipe, please let me know if you have any other questions! xx
This was rich and delicious! I used your trick of placing whole potatoes on top of everything so they got nice and soft, perfect for mashed potatoes to serve with the roast. Yum!!! Once again, a crowd pleaser. Perfect for our holiday weekend!!
Hey Laura,
Thanks so much for trying this recipe and your feedback, so glad to hear it was enjoyed! Happy Holidays! XxT
How long in a crock pot?
Hi Kathleen,
I would do 6-8 hours on low. I hope you love this recipe, please let me know if you give it a try! xx
This recipe turned out excellent! I didn’t read the instructions correctly and ended up salting and peppering my meat (almost 5lbs of a bottom roast) and was hella worried that it was going to come out too salty….but it didn’t at all! Everyone gobbled it up! Girlfriend, you really know your flavor profiles!
Hey Erica,
Happy Tuesday! Thank you so much for giving this recipe a try and your comment! I’m so glad it was enjoyed! xx
Amazing as always!! I was a little skeptical at first hearing miso paste, tomato paste and wine but I should have never doubted!!
This turned out absolutely incredible. Used half chardonnay and half pinot.
Wouldn’t have changed a thing!! Thank you so much!
Thanks so much, Miranda!! I am so glad to hear this recipe was enjoyed, I appreciate you making it! Have a great Tuesday! xx
Made this dish this evening for dinner with crispy roast potatoes instead! It was so delicious to try a classic with the best and moorish Asian flavour twist. We will be adding this to our dinner favourites for sure!
Hey Alana,
Love to hear this! Thank you so much for making this recipe and your feedback! Have the best week! xx
This pot roast was the best! Flavor was a deep rich Aisan taste with just a tad of heat. We were so impressed. Made exactly to the receipe and served with Mashed potatoes. No more boring pot roast!!
Thanks so much, Cathy!! I am so glad to hear this dish was enjoyed, I appreciate you making it! Have a great Tuesday! xx
How long would you do this in the instant pot?
Hi Lydia,
I would do at least 60 minutes on high pressure. I hope you love this recipe, please let me know if you give it a try! xx
Can you substitute a bottom roast for the chuck roast?
Hi Emily,
Sure, that should work nicely for you. Please let me know if you give this recipe a try, I hope you love it! xx
There’s butter in the ingredient list but not mentioned in the cooking instructions.
Hey Chris,
Sorry about that! You can add the butter in step 2. I hope you love this recipe! Happy Thanksgiving! xT
When does the butter go into the pot?
Hi there,
You can add the butter in step 2. Please let me know if you have any other questions! xT
Are the onions and shallots supposed to be left whole?
Hi Kristi,
I like to leave them whole, but you can cut them if you like:) I hope you love this recipe! Happy Thanksgiving! xx
So you put whole, unpeeled onions and shallots in? Do you discard them rather than eating? Or do you peel them after cooking and let folks chop them up themselves as they eat?
I peel them:) and then yes, I serve them, they should be falling apart by the time the dish is done cooking.
Thank you. Making it for the second time tonight. It was delicious the first time – though the miso flavor profile didn’t pair well with the fondue mashed potatoes, I think with less flavorful mashed potatoes this would go well. It’d also be excellent with simple roasted red potatoes.
Ranking the recipe a 4 out of 5 stars because the recipe itself is sloppier than your usual – there are missing instructions and ingredients and you’re relying on people to read through all of the comments to correct those missteps.
What kind of broth, chicken or beef?
Hi Dana,
You can use either one:) The recipe is great with both! xx
Excited to try this one! Do you have a recommendation for the white wine?
Thanks Ashlynn! I like to use a chardonnay. I hope you love this recipe! xx