Miso Glazed Pot Roast
This roast comes together so easily and makes its own gravy. Use of miso paste; a fermented soybean paste that is central in Japanese cooking, gives this pot roast a delicious and deep "umami" flavor. You can find miso paste at your local asian market or order from any large delivery service. This is my second variation of this pot roast. This version adds mushrooms and whole, peeled potatoes. You will need a large, (at least) 7 quart cast iron pot for this project. Roasted the cooked potatoes on a sheet pan after the roast has finished will give the potatoes a nice crisp exterior. Serve this roast and vegetables with a creamed horseradish for the perfect finishing touch.
Equipment
- chef's knife
- cutting board
- small to medium prep bowls, optional
- heavy roasting pot
- small whisk
- tongs
- pan for rolling roast in flour
- serving platter
Ingredients
- 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
- 1/2 lb mushrooms sliced
- 5 lbs potatoes peeled and left whole
- 1/4 cup miso paste
- 2 cups beef broth
- 2 tbsp fresh parsley as garnish, optional
Flour mixture
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- ¼ cup flour
Instructions
- 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 onions, garlic, carrots and mushrooms into the pot and using a spoon, tuck them in around the roast and pour the slurry juices over them.
- Place the peeled whole potatoes over the roast and vegetables.
- 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.
- After the roast is finished cooking and the juices have turned into a nice, thick gravy, remove the potatoes from the pot and place them on a sheet pan. Drizzle with olive oil and salt and roast at 400°F for about 15 minutes until they have crisped enough as you'd like.
- Serve this roast and vegetables with a creamed horseradish for the perfect finishing touch.
Video
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