Pot Roast Recipe with Miso Soup

With the recent bout of snow we received, I decided to go all in on making comfort food, including this amazing pot roast. It was so flavorful and the meat is so tender it falls apart. Made with baby carrots and potatoes, this pot roast is the ultimate one-pot meal!

Prep Time: 30 minutes Cook Time: 3 hours 30 minutes Total Time: 4 hours

Equipment:

• 7 to 8-quart Dutch oven

Ingredients:

• 2-3 pounds beef chuck roast - boneless
• 1.5 teaspoons Kosher salt, plus more to taste
• 1 teaspoon ground black pepper
• Olive oil
• 1 large yellow onion, peeled and sliced
• 6 cloves garlic, minced (get a bag of pre-minced garlic, it's a game-changer)
• 2 tablespoons tomato paste
• 2 to 3 cups miso soup, plus more as needed
• 2 teaspoons Worcestershire sauce
• 1/2 tablespoon dried thyme
• 2 bay leaves, dried
• 1 pound baby carrots
• 1.5 pounds potatoes, cut to about 1-inch cubes (I used Russet, but pretty much any will work, potatoes are great.)

Instructions:

1. Preheat oven to 300 degrees F.
2. Generously season the meat with about 1 ½ teaspoons Kosher salt and 1 teaspoon ground black pepper on all sides.
3. Heat about 2 tablespoons of olive oil in a large 7-8 quart Dutch oven pot over medium-high heat. Sear on each side until golden brown, about 5-6 minutes per side. Remove from the pot and set aside. Do not wipe the Dutch oven clean.
4. Reduce to low-medium heat. Add the onions and sauté until they start to brown, about 3 minutes. Use a wooden spoon to scrape the bottom and sides of the pot to deglaze with the moisture from the onions. If the brown bits are burning too fast, add a few splashes of miso soup and deglaze. Stir in minced garlic and cook for another 1 minute until fragrant.
5. Add a large splash of the miso soup and quickly deglaze the brown bits from the bottom and sides of the pot for a few seconds. Then, add the rest of the miso soup, Worcestershire sauce, tomato paste, thyme, and bay leaves. Stir until evenly combined and increase heat to bring to a low boil.
6. Return the seared meat back to the pot, along with its juices. The liquid should cover about half of the meat. Add the potatoes and carrots around the meat. Cover securely with the lid and bake for 3 hours at 300 degrees F. Check the temperature of the meat; it should be 165°F. If it is not to temp or if you would like it to be more tender, leave it in for 15-30 more minutes.
7. To serve, you can transfer to a large platter or serve it straight from the Dutch oven.