Luxury Connected Appliances
Tip:
If you’re cooking beef that’s close to 4 pounds, make sure to have a large enough Dutch oven pot to accommodate your vegetables. The flavorful and savory miso white wine gravy sauce is amazing.
6 servings
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)
For Thickening Sauce
1 1/2 tablespoons cornstarch
1/4 cup water
For Serving
rice or noodles
toasted sesame seeds
Instructions
1. Preheat the oven to Roast 325°F.
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.
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.
4. Remove pot from heat.
5. Nestle the ginger, leeks or onions, and bay leaves around the seared beef in the pot.
6. Pour marinade over the beef, making sure all the veggies are immersed in the marinade.
7. Cover and roast at 325°F for 2 1/2 hours. Remove the lid, then add in the thyme, carrots, potatoes, and mushrooms.
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.
9. Remove lid and increase oven to 425°F. Cook for about 15-25 minutes or until meat is caramelized.
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).
11. Serve pot roast with rice or noodles and sprinkle with toasted sesame seeds.
