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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
Mine turned out inedible. Maybe wrong kind of miso? Maybe too much? Wine doesn’t taste cooked off.
Hi Kelly,
Very sorry to hear this. Was there anything you adjusted in the recipe? What kind of miso did you use? Please let me know how I can help!
Recommendation for a substitute on the white wine?
Hi Brooke,
You can use broth in place of the wine. I hope you love this recipe! Happy New Year!🥂🎆
Hi – are the onions and shallots just placed in the dutch oven whole??
Hi Jessica,
Yes, that is correct. You could also cut them in halves or quarters. Please let me know if you have any other questions!
Hi! Planning to make this tomorrow night and wondered if it can be done in a crock pot and how long you recommend we cook it for? Thanks! Excited to try this one!
Hey Toni,
Sure! I would cook on low for 6-8 hours. Please let me know if you have any other questions!
Allergic to miso, what can I replace it with?
Hi Maureen,
I would just omit it:) Please let me know if you have any other questions! I hope you love this dish!
Made this for Christmas dinner. Perfect low prep, no fuss, stick to your ribs, inside warming kind of meal. Filled the house with the best smell. Will make on repeat this winter. Note: I split the difference on the recommended chili flake (1.5 tsp) and I found it the perfect amount of heat but a tad too much for my youngest so maybe go less if feeding littles.
Hey Kristine,
Big thanks for making this recipe and sharing back. So glad it hit the spot!
Happy Holidays!
Wow , I usually use red wine but I like this version even more. This one is a keeper.Thanks for sharing
Hey Lisa,
Thanks for the thoughtful feedback after trying this recipe, I’m happy to hear it was a win!
Happy Holidays!🎄🎁
hi tieghan, this is one of my favourite recipes from you !
I just ordered my meat and they have cut it into stewing size chuncks …
What do you think ? just do it as normal ?
Thank you and happy christmasm
Helen.
Thanks so much, Helen! Yes, I would just keep everything as is:) Merry Christmas!
thank and merry christmas xxx
This was amazing. We made it for our Christmas party and it was a hit. We doubled it, did it in two separate Dutch ovens, and cooked them both at the same time for about 6 hours. It was so nice to have such a good meal for such a large group with minimal effort!
Hey Kalie,
Fantastic! I appreciate you making this recipe and your notes, love to hear it was enjoyed!
Have a great holiday week!🎄🎁
I made this recipe exactly as it is written and it turned out beautifully delicious! My family LOVED it! I will make this again simply because of how easy it was. I served this with mashed potatoes and green beans.
Hey there,
Yay! Love to hear this dish turned out nicely for you, I appreciate you making it! Happy Holidays!
Hi! Should I chop the onions and shallots or do they go whole?
Hi Alicia,
I leave them whole, they are going to get super soft and fall apart while cooking.
I hope you love this recipe!
Is there a substitute seasoning for the Chinese 5 spice?
Hi Annie,
I would recommend using the 5 spice, it really adds so much flavor to this dish.
Please let me know if I can help in any other way!
Can I add the carrots later in the cooking process? 3 – 5 hours seems like a really long time for carrots.
Hi Erin,
Sure, that would be just fine for you to do! I hope you love this recipe, please let me know if you give it a try!
Can I make this in an instant pot?
Hi Danna,
So sorry, I have never tested that with this recipe. If you want to give it a try, I would cook for 60 minutes on high pressure.
Happy Sunday!
hi danna, did you use the instantpot and how was it ?
Hi! I love this recipe so much, but we recently moved to Mexico and don’t have our oven safe Dutch oven here. Can it be cooked on the stove?
Thanks so much, Elisabeth! So sorry, I have never tried this on the stove top. Do you have a crockpot? That would work nicely!
How would you cook this in the crock pot?? Thank you!!!!
Hi Haley,
I would cook on low for 6-8 hours. Please let me know if you have any other questions!