White Wine Miso Braised Pot Roast.
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
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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!
Source
Original recipe: View Original
