Garlic Miso Braised Pot Roast

Sweet and Savory Garlic Miso Braised Pot Roast

You’ve probably had pot roast, but I bet you’ve never had pot roast like this before! The absolute definition of comfort food, this braised pot roast cooks long and low in a garlicky miso broth that’s savory and slightly sweet, offering layers and layers of flavor in every bite. Then, the carrots, potatoes, and pears infuse the meat with even more deliciousness and soak up some of the sauce as it braises, turning soft and caramelizing slightly. 

Balanced with fresh herbs, the dish is surprisingly well-balanced and perfect for chilly fall and winter days. It feels like a warm hug in a bowl! Try it out, and you’ll never need another roast recipe again. This is my go-to tried and true chuck roast recipe, and for valid reason. It’s so, SO good!

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Why You’ll Love This Recipe

• One-Pan Meal – Thanks to the addition of potatoes and carrots, this pot roast features protein, carbs, fiber, and fats, making it a complete, filling meal on its own, so I don’t have to spend any extra time making sides. And the whole thing comes together in a single braising pan or dutch oven!
• High-Protein – With 73 grams of protein, fiber, and lots of vitamins and nutrients, this is a comfort food I feel good about serving, knowing even my littles enjoy it. 
• Gluten-Free – Unlike most roasts, my braised pot roast is made with almond flour, which keeps it gluten-free without sacrificing taste or texture. You can easily make it dairy-free, too, by using plant-based butter or oil, too. 
• Hands-Off – The recipe takes about 4 hours to make, but I promise it’s super easy! Most of the time is hands-off, meaning you can prep the ingredients and let the oven do all the hard work. 

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Ingredients

• Beef Chuck Roast – I recommend using a 3 1/2 pound chuck roast. If your roast is extra large, try slicing it into two smaller pieces to fit in the pan and promote even cooking. 
• Salt/Pepper
• Almond Flour – I use this to coat the roast and create a beautiful sear that helps lock in flavor and moisture while keeping the braised pot roast gluten-free. 
• Butter – This creates a luxurious sauce. Use avocado oil or plant-based butter to keep it dairy-free. 
• Shallots and Garlic – These add a sweet, savory, pungent flavor. 
• White Miso – This adds lots of depth and a savory, umami flavor. 
• Rice Vinegar – The acidity helps tenderize the meat and adds a slight tang to the sauce, balancing the richer ingredients. 
• Honey – A little goes a long way to sweeten the sauce and contributes to creating the caramelized texture we want. Substitute maple syrup, if preferred. 
• Beef Bone Broth – I always look for low-sodium varieties. 
• Fresh Rosemary
• Potatoes – I prefer golden potatoes for this recipe, finding they’re softer with a buttery taste and texture. You can use Russet potatoes or red potatoes if that’s what you have on hand. 
• Carrots – For the best taste, buy whole, large carrots, and slice them in half. 
• Pears – My secret ingredient! The fruit adds a touch of natural sweetness that brightens the roast with a delicious fresh flavor. Any variety will work, but Asian pears are especially delicious if you can find them. 

How to Make Braised Pot Roast

This dish looks and tastes like it comes from a five-star restaurant, but it’s secretly SO easy to make! The slow cooking process ensures it always comes out tender and juicy, and the fruit and veggies add lots of flavor and texture. All you need is a large Dutch oven or oven braiser. Here’s how to make Garlic Miso Braised Pot Roast: 

1. Season the roast – Rub salt, pepper, and almond flour evenly over all sides of the roast. 
2. Sear – Cook the seasoned roast on all sides in oil over high heat. Set aside. 
3. Sauté – Reduce the heat to medium-high, and sauté the shallots, potatoes, and carrots. 
4. Deglaze and simmer – Whisk in the miso, honey, vinegar, broth, and minced garlic. Deglaze the pan, bringing the mixture to a light simmer. Add the roast back to the pan, and cook for a couple of minutes on each side. 
5. Combine – Add the rest of the broth, and spoon the liquid over the top of the roast. Then, turn off the heat, and nestle the potatoes and carrots around the meat. Top with sprigs of rosemary. 
6. Bake – Cover the roast with a lid, and bake long and slow. Remove the lid, spoon the “sauce” over the roast, add the sliced pears, and bake uncovered until crispy brown edges form. 
7. Serve – Let the braised pot roast rest for a few minutes. Then, slice and enjoy warm! 

Tips

• Sear the beef well. Browning the roast on all sides helps lock in flavor. Without it, the roast is more likely to become tough and dry out. 
• Deglaze the pan. After searing, make sure to scrape up any browned bits from the bottom when you add the broth and miso mixture. This adds so much flavor to the dish! 
• Adjust the sweetness. The honey and pears balance the savory garlic-miso flavor. If you prefer a less sweet dish, start with 1 tablespoon of honey and add more to taste before baking uncovered.
• Don’t rush the braise. Low and slow cooking is key here! Let the roast cook until it’s fork-tender. If it’s not falling apart easily, it probably needs a little more time.
• Prevent spilling. If using a broiling pan, I like to place a sheet pan underneath it in the oven. This catches anything that might boil over, preventing a mess in my oven!
• Add the pears at the end. This keeps them from getting too soft and losing their flavor. 
• Rest the meat. Very important! After removing it from the oven, let the roast rest for about 10 minutes before slicing or shredding. This helps the juices redistribute so every bite stays tender and juicy.

RELATED: Miso Noodle Bowls with Roasted Mushrooms 

Variations

• Use a different protein. If you don’t have beef chuck roast, this recipe also works beautifully with pork shoulder or even chicken thighs. Just adjust the cooking time. Pork will be similar to beef, while chicken will take less time to become tender.
• Try different veggies. Swap the potatoes and carrots for parsnips, turnips, or sweet potatoes for a slightly different taste and texture. You can even toss in mushrooms during the last hour of cooking!
• Add spice. For a little kick, stir in a teaspoon of chili crisp, sriracha, or red pepper flakes when making the miso-garlic sauce. It gives the dish a subtle heat that pairs so well with the sweet and savory flavors.

How to Store

Refrigerator – Once cool, transfer leftovers to an airtight container and store them in the fridge for up to 4 days. The roast tastes even better the next day!  

Reheat – Warm leftovers in a covered skillet over medium heat with a splash of water or broth just until they’re heated through. Or, reheat individual servings in 30-second intervals in the microwave. 

Freeze – Store the meat and veggies in a freezer-safe container, covered with the sauce, and freeze for up to 3 months. Thaw in the fridge overnight, and reheat as usual when you’re ready to serve. 

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5 from 7 votes

Print Recipe

Garlic Miso Braised Pot Roast

This Garlic Miso Braised Pot Roast has been my favorite cold-weather meal lately! With 73 grams of protein and tons of veggies for fiber, it's a complete meal that’s full of savory, umami, and even lightly sweet flavors. I love this recipe for elevated holiday dinners, but I also love it for just an everyday weeknight in the fall. The chuck roast becomes fall apart tender, and the pears add just the right touch of sweetness to balance all the savory flavors. And the garlic miso sauce coats everything to caramelized perfection! You guys are really going to love this one.

Course: Main Course

Cuisine: American

Diet: Gluten Free

Prep Time: 25 minutes minutes

Cook Time: 4 hours hours 25 minutes minutes

Total Time: 4 hours hours 50 minutes minutes

Servings: 6 Servings

Calories: 786 kcal

Author: Christine McMichael

Equipment

• Dutch Oven or Oven-Safe Braiser
• OR Braising Pan

Ingredients

• ▢ 1 3 1/2 pound beef chuck roast (or 2 smaller ones)
• ▢ 1/2 teaspoon salt
• ▢ 1/2 teaspoon black pepper
• ▢ 2 Tablespoons almond flour
• ▢ 2 Tablespoons butter or avocado oil (divided)
• ▢ 4 large shallots (quartered)
• ▢ 3 Tablespoons white miso
• ▢ 1 Tablespoon rice vinegar
• ▢ 2 Tablespoons honey
• ▢ 1/4 cup minced garlic
• ▢ 2 1/2 cups beef bone broth (divided)
• ▢ 3-4 sprigs fresh rosemary
• ▢ 16-24 ounces gold bite-sized potatoes (halved, depending on size of roast and room in pan)
• ▢ 3 large carrots (sliced)
• ▢ 2 medium pears (Asian pears could be great!)

Instructions

• Preheat oven to 325°F.
• Rub salt, pepper, and almond flour over the roast.
• In a large Dutch oven or oven-safe braiser, sear the seasoned roast for 2-4 minutes on high heat on each side in 1 Tablespoon of oil. Set aside.
• Reduce the heat to medium-high and sauté the shallots, potatoes, and carrots in oil for about 2-3 minutes. Set aside.
• Whisk in the miso, honey, vinegar, 1 cup broth, and minced garlic. Whisk and deglaze while bringing to a light simmer, then add the chuck roast back in the pan, cook another 1-2 minutes, flip.
• Add the rest of the broth, then spoon as much of the “sauce” as possible over the top of the roast. Turn off heat.
• Nestle the cubed potatoes and sliced carrots around the roast. Top with sprigs of rosemary.
• Add the lid and cook in the oven for 3 1/2-4 hours.
• Turn the heat up to 400°F.
• Remove the lid, add a little more “sauce” over the roast, add sliced pears, and place back in the oven uncovered for about 20-25 minutes (or until crispy brown edges form). It’s okay if the oven hasn’t quite reached 400°F yet!
• Serve and enjoy!

Video

Nutrition

Serving: 1 Serving | Calories: 786 kcal | Carbohydrates: 25 g | Protein: 73 g | Fat: 45 g | Saturated Fat: 20 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 21 g | Trans Fat: 2 g | Cholesterol: 245 mg | Sodium: 861 mg | Potassium: 1517 mg | Fiber: 3 g | Sugar: 7 g | Vitamin A: 257 IU | Vitamin C: 18 mg | Calcium: 98 mg | Iron: 8 mg

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