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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
Loved it! Just make sure to edit the recipe to add the butter in step 3! Thank you for this amazing dish…pot roast is my go to comfort winter Sunday dish and this just changed my life from the conventional pot roast I’ve been making for decades!
Hey Denise,
Thanks so much for making this recipe! Love to hear it turned out well for you:) Have the best week! xxT
Just put together this recipe and it’s roasting now. Can’t wait to taste it this afternoon for our Sunday roast!
I did n0t add the 2tbs butter because it wasn’t in the instructions for where/when to add. Was that a mistake?
Hey Denise,
Thanks so much for trying this recipe! No worries about the butter, you could still add it if you wanted. I hope this is delish for you! xT
What size Dutch oven would you recommend?
Hi Juliette,
I like to use a 7 quart dutch oven. Please let me know if you have any other questions! xT
I am making this this weekend and I am very excited! I was going to use a crockpot- I see you left a comment to cook on low for 6-8 hours.. will the carrots turn to mush in that time? should I add the carrots part way through? Or do you make separate carrots? hahah I am new to the roast game and don’t want to mess anything up lol.
Hey Megan,
The carrots should be just fine but you can always add them halfway through too:) I hope you love this recipe, thanks for choosing to make it! xT
Going to make this today! Question – when we turn the heat up, do we keep it covered?
Hi May,
You can remove the lid at that point. I hope you love this recipe, please let me know how it turns out! xx
I loved it! The smell & flavor with the spices is perfect. I only had 2 small onions but that was more than enough. Will definitely make this again. Thank you!
Thanks so much, May! Love to hear you enjoyed this recipe! xT
Hi Tieghan,
Would rice cooking wine work in place of the white wine?
Hi Rebecca,
I would opt for broth:) Please let me know if you have any other questions! xT
This meal was such a hit, my family insisted I make it two weeks in a row! Perfect cozy dish for a winter night.
Hi Linda,
Thanks so much for making this recipe, I’m so glad to hear it turned out well for you! Happy Sunday! xT
The flavor is amazing!!! I made this on a snow day, and it was perfect. Just delicious!
Hi Mary,
Wonderful!! So glad to hear you enjoyed this recipe, thanks for making it! Have the best weekend!☃️
Best ever
Hi Esther,
Thanks so much! Love to hear this dish turned out well for you, I appreciate you making it! Happy Friday! XxT
This was absolutely delicious and so easy! My husband loved it!
Hi Denise,
Amazing! Thank you for making this recipe and your comment, so glad it was enjoyed! xxT
Made this tonight and it was SO GOOD. I made some minor modifications for the slow cooker (omitted the broth, did 5 hours on high) and it turned out perfect! Will definitely be adding this recipe to our regular rotation.
Hi Andrea,
Happy Friday! Thanks a bunch for making this dish and sharing your feedback, love to hear it was enjoyed! XxT
I bought red miso paste instead of white….will this work? thanks!
Hi Kimberly,
Sure, that will be just fine for you to use. I hope you love this recipe, please let me know if you give it a try! xT
Are you able to make this in a crockpot?
Hi Madison,
You bet, just cook on low for 6-8 hours. I hope you love this recipe, please let me know if you have any other questions! xx
Any recommendations on cook time adjustments when substituting with a rib roast instead? I bought the wrong cut of meat.
Hi Madeline,
Did you buy a standing rib roast with bones in it? I’m not sure that cut of meat is going to work well in this recipe. Please let me know if I can help in any other way! xx
so delicious! tastes even better than it smells! Loved the use of interesting flavors in this recipe. Will definitely make again.
Thanks so much, Paige! Love to hear this dish was enjoyed, I appreciate you making it! Happy New Year! xxT
Where does the butter come into play? I left it out since I didn’t see where to include. 😬
Hi Kahri,
So sorry about that, the butter is added in step 3. I hope you love this recipe! xx
Could I substitute pork loin for the beef?
Hi Theresa,
Sure, that should work nicely for you. I hope you love this recipe, please let me know if you give it a try! xx