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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
Such flavor! Served it at a small dinner party last night on top of mashed potatoes and it was a complete hit. The beef was so tender. If anything, I would add more carrots. Thanks for a new recipe (for me) jsut in time for winter. Yum yum.
Yay! Thanks so much, Karen! Love to hear this dish turned out well for you! Have a great Sunday!
This is one of my family’s all-time favourite comfort meals, so much so that even in a hot humid Brisbane climate, we’ll eat it any time of the year! I recently decided to make it after downsizing and becoming empty nesters. When I went to my pantry for the familiar ingredients, they weren’t there! The move had left us bereft of many ingredients. Here are some substitutes that worked surprisingly well, as well as some sneaky additions! I substituted dry gin for white wine, tamarind paste for tomato paste and gochujang paste for chilli flakes. I also added some makrut lime leaves and a massive chunk of ginger. Delicious!!!
Hi Renee,
Thanks for making this recipe so often, I’m thrilled it is always a success for you. Have a nice day!
Can you add mushrooms you think? Would that taste ok? I have so many😅
Hi Cindy! Yes, mushrooms would definitely be a super yummy addition to this recipe! Hope you enjoy the pot roast! 🙂 xT
One of the best meals I’ve ever made! Ny husband loves it and it’s become a Sunday night staple.
Thank you SO much Alexa! So so glad you loved this pot roast! Definitely the perfect sunday night recipe 🙂 xT
Unreal depth of flavor. I couldn’t stop taking spoonfuls of the broth after. 10/10!!!
Thanks a lot, Tess! I appreciate you making this recipe and your comment, love to hear it turned out well!🌼
If I wanted to add potatoes to the pot instead of doing mashed potatoes, do I need to add any more liquid?
Hey there,
Sure, you could add another cup of broth. I hope you love this recipe, please let me know if you give it a try! xT
AMAZING! This recipe was so good — it will definitely be on repeat at our house. The wine, spices and miso make such a delicious gravy. We served it with a side of mashed potatoes and a salad. Cannot wait to make it again. YUM!
Hi Barb,
Happy Monday! So glad to hear this recipe was enjoyed, thanks for making it and your comment!!
Hi Tieghan
This is a fabulous pot roast! My clan loves it and I have now made it 5 times! I’m always impressed with the twists you put on traditional recipes such as miso paste and sesame in this one.
I never hesitate to try one of your recipes for the first time when I am having people over as it always impresses.
Keep them coming.
Janis
Hey Janis,
Happy Sunday!! I appreciate you trying this recipe and your comment, love to hear it was a winner!! Thanks for making so many dishes:)
Made this tonight in our pressure cooker. It was great. My husband loved it. He’s a firefighter so he will be making this for the station!
Hey Cherie,
Wonderful!! Thanks so much for making this recipe, so glad to hear it turned out nicely for you! Have the best weekend:)
Hi Tieghan! How could I work this in a slow cooker? I’m going to cook this for my son coming home to visit from NY soon. My mouth is watering already! Thanks in advance!
Hi Katina,
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
Loved it! The Chinese five spice and Miso flavor were outstanding. Broiling at the end rather than searing at the beginning was fantastic. Absolutely loved how the onions and carrots (meat too) got a bit of a crust from the broiler—such a flavorful change from traditional pot roast.
Hey Kym,
Yay! Love to hear this:) Thank you so much for making this recipe and your comment! Have the best day!!
This was excellent and we really enjoyed the flavors the miso paste and the Chinese Five Spice contributed to the dish. It was delicious with some mashed potatoes on a cold rainy evening. Yum!
Hey Lucy,
Fantastic! I appreciate you trying this recipe, love to hear it turned out well for you! Enjoy your day:)
Last question, can I do this in the instapot, if so, for how long?
Hey Mark,
Sure, that would work for you, I would do at least 60 minutes on high pressure. I hope you love this recipe! xT
Super excited to try this recipe for guests this weekend! Question….Can I substitute with a top sirloin roast? It’s what I have!
Hi Tracey,
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! xT
Question: do we chop or slice the onion/shallot before adding, or do they go in whole?
Hey Mark,
I just throw mine in whole, but you could totally slice them or quarter them. I hope this helps! xT