Miso, a popular food item in Japan, makes the Classic American Pot Roast even better! This is a recipe I developed while we lived in Okinawa.
The roast comes together very quickly, it’s preservative free and it makes it’s own gravy!
Serve this pot roast with my Classic Butter and Milk Mashed Potatoes.
Miso Glazed Pot Roast
- chef's knife
- cutting board
- small to medium prep bowls, optional
- heavy roasting pot
- small whisk
- pan for rolling roast in flour
- serving platter
- 1 chuck roast
- ¼ cup olive oil
- 1 tsp salt
- ½ tsp pepper
- 2 onions sliced
- 4 carrots peeled and sliced
- 6 cloves garlic peeled and crushed
- 1/4 cup miso paste
- 2 cups beef broth
- 2 tbsp fresh parsley as garnish, optional
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- ¼ cup flour
- Assemble all your ingredients, making sure you have everything you need to compile the recipe. In a small bowl, assemble the flour mixture of salt, pepper, garlic powder and flour (specified above).
- On a clean cutting board, rub the roast with salt and pepper.
- Peel and chop the onions, carrots and garlic.
- Pour the flour mixture of salt, pepper, flour and garlic powder into a shallow pan.
- Press each side of the roast in the flour mixture, using your hands, or tongs to lift and roll the roast. Save the remaining flour for the slurry.
- Warm a heavy-bottomed roasting pot on the stove – medium high heat. Pour the olive oil into the pan and let it warm
- Sear the roast in the hot oil.
- About three minutes on each side. After the roast has seared, turn the burner off.
- Make the slurry: In a medium mixing bowl, combine the beef broth and the miso paste. Using a small whisk, stir to incorporate the two.
- Pour the remaining flour from the flour mix into the beef broth and miso mix. Whisk until combined.
- Pour the slurry over the roast.
- Toss the vegetables into the pot and using a spoon, tuck them in around the roast and pour the slurry juices over them.
- Cover the pot and roast at 400 degrees, F for 1 1/2 hours. Check the roast and turn the heat down to 350 until you are ready to serve – no more than 45 minutes. Serve with roasted or mashed potatoes.