Blue pot filled with hearty stew containing meat, potatoes, carrots, mushrooms, and herbs on a autumn-themed table setting.

Miso Glazed Pot Roast with White Wine

Name: Miso Glazed Pot Roast with White Wine | Thermador
Ingredients: 1 beef chuck roast (3-4 pounds); 2 Tablespoons butter; 1 cup dry white wine; 2 Tablespoons miso paste; 3 Tablespoons tomato paste; 2 Tablespoons soy sauce; 1 Tablespoon sesame oil; 4 cups beef broth; 4 cloves garlic, minced; 3” knob fresh ginger, peeled and smashed; 2 medium leeks or 1 large onion, peeled and cut into 2” chunks; 2 bay leaves; 3 sprigs fresh thyme; 2 cup chopped carrots; 1-2 pounds baby potatoes; 8 oz mushrooms (baby Bella, white button or shiitake); 1 1/2 tablespoons cornstarch; 1/4 cup water; Rice or noodles; Toasted sesame seeds

Discover a miso‑glazed pot roast with white wine that balances deep umami and bright acidity—perfect for a comforting dinner. Slow‑roasted in a Thermador oven, the chuck becomes fork‑tender and the white‑wine miso gravy reduces to a glossy, savory glaze. Serves 6 and makes the most of Thermador’s Roast mode for consistent, restaurant‑quality results.

Ingredients

6 servings:

1 beef chuck roast (3-4 pounds)

2 Tablespoons butter

1 cup dry white wine

2 Tablespoons miso paste

3 Tablespoons tomato paste

2 Tablespoons soy sauce

1 Tablespoon sesame oil

4 cups beef broth

4 cloves garlic, minced

3” knob fresh ginger, peeled and smashed

2 medium leeks or 1 large onion, peeled and cut into 2” chunks

2 bay leaves

3 sprigs fresh thyme

2 cup chopped carrots

1-2 pounds baby potatoes

8 oz mushrooms (baby Bella, white button or shiitake)

For Thickening Sauce:

1 1/2 tablespoons cornstarch

1/4 cup water

For Serving:

Rice or noodles

Toasted sesame seeds

Instructions

Step 1

Preheat the oven to Roast 325°F.

Step 2

Make the marinade: In a bowl, whisk together white wine, miso paste, tomato paste, soy sauce, sesame oil, beef broth, and minced garlic. Set aside.

Step 3

Heat an oven-safe 6-8 qt. Dutch oven or pot over medium-high heat. Melt butter in the pot, then sear all sides of the beef.

Step 4

Remove pot from heat.

Step 5

Nestle the ginger, leeks or onions, and bay leaves around the seared beef in the pot.

Step 6

Pour marinade over the beef, making sure all the veggies are immersed in the marinade.

Step 7

Cover and roast at 325°F for 2 1/2 hours. Remove the lid, then add in the thyme, carrots, potatoes, and mushrooms.

Step 8

Cover pot and continue to roast at 325°F for another 1 hour - 1 1/2 hours or until meat is fork tender and internal temperature is 200°-210°F.

Step 9

Remove lid and increase oven to 425°F. Cook for about 15-25 minutes or until meat is caramelized.

Step 10

Thicken the sauce: Combine the cornstarch and water until smooth. Stir the cornstarch slurry into the sauce. Cook for about 2-3 minutes or until sauce is thickened into a gravy (this can be done in the oven or on the cooktop).