Garlic Miso Braised Pot Roast

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

Cook Time 4 25

Total Time 4 50

Servings Servings

Calories 786kcal

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