Recipe: Miso Pot Roast with Vegetables

/ Mountain Beef/

By Christine Castigliano, Mountain-Beef.com webmaster

I loved Sunday pot roasts from my childhood, especially when the meat pulled apart into tasty strings. The Dutch oven is a perfect pot. Miso is a Japanese soybean paste typically used for soup. It's a very salty substitute for stock and gives the sauce a rich flavor.

INGREDIENTS
3-5 lb roast (arm, shoulder, rump, chuck)
2 tb oil
salt & pepper
1/2 to 3/4 cup miso paste
2 c hot water
Optional: 1/2 c chicken or beef broth, red wine, any stock on hand
1-2 cups quartered potatoes
5-8 garlic cloves
large chunks of onion, carrots, celery
Optional: green beans, beets, any other veggies on hand

Preheat oven to 325 degrees

1.) Rinse and dry roast
2.) Heat Dutch oven on stovetop, on high

  • Add 2 tb oil
  • Sear all sides of roast, 2-3 min. each side
  • Season with salt & pepper

3.) Add Liquids

  • Combine in bowl or large measuring cup, to make 2-3 cups total
  • Mix 2 c hot water with ½ cup miso paste, mix well
  • Add Optional: 1/2 c chicken or beef broth, red wine, other stock you have on hand
  • Add liquid to pot, should fill between halfway and just to top of roast
  • Bring to boil

4.) Bake in oven

  • Remove from heat; cover with foil and Dutch oven lid tightly
  • Bake between 2 and 3 1/2 hours. The longer, the more "fall-apart" the meat.

5.) Prep vegetables, clean & rough chop

6.) Remove meat to platter, cover with foil from top of dutch oven to keep warm

7.) Add vegetables to stock

  • Place on range on high
  • Bring to boil again, add more liquid if needed
  • Replace lid
  • Bake another 20-25 minutes until potatoes and carrots are done