Go Back

Slow-Braised Miso Beef Roast

A rich and comforting dish with beef, miso, and aromatic vegetables, perfect for family dinners or special occasions.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Asian, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3-4 pounds Beef chuck roast The star player in this recipe
  • 3 pieces Yellow onions Sliced to enhance sweetness
  • 3 pieces Shallots Halved for a mild onion flavor
  • 4 cloves Garlic Chopped for a fragrant touch
  • 2 cups Carrots Chopped for natural sweetness
  • 2 tablespoons Butter To add richness
  • 2 tablespoons White miso paste For deep umami flavor
  • 2 tablespoons Tomato paste To contribute acidity
  • 0.25 cup Soy sauce or tamari For a touch of saltiness
  • 2 cups Beef or vegetable broth The flavorful base
  • 2 cups Water To balance the flavors
  • 1 tablespoon Chinese five-spice powder For aromatic complexity
  • 1-2 teaspoons Red chili flakes To taste, for a hint of heat
  • 2 pieces Dried bay leaves For fragrance
  • 6 sprigs Fresh thyme To add herbal notes
  • Freshly ground black pepper To taste
  • Toasted sesame seeds For garnish

Method
 

Preparation
  1. Gather all your ingredients: slice the yellow onions and shallots, chop the garlic and carrots, and pat the beef roast dry with a paper towel.
  2. In a large, heavy-bottomed pot, melt the butter over medium-high heat.
  3. Season the beef with salt and pepper, then sear it on all sides until it’s browned and caramelized.
  4. Remove the beef from the pot and set it aside.
Cooking
  1. In the same pot, add the sliced onions, shallots, and chopped garlic. Sauté until the onions become translucent and fragrant, about 5-7 minutes.
  2. Stir in the white miso paste and tomato paste, mixing well.
  3. Add the soy sauce or tamari, broth, water, Chinese five-spice powder, and red chili flakes. Bring the mixture to a gentle simmer.
  4. Return the beef to the pot, adding the carrots, bay leaves, and thyme. Ensure the liquid covers at least two-thirds of the meat.
  5. Bring to a boil, then reduce the heat to low and cover.
  6. Allow the beef to braise for 3-4 hours, turning the meat occasionally until fork-tender.
Finishing Touches
  1. Remove the bay leaves and thyme sprigs. Taste the sauce and adjust seasoning with pepper if necessary.
  2. Use a ladle to spoon some of the sauce over the roast before serving.

Notes

For best flavor, marinate the beef in miso paste and soy sauce overnight. Feel free to add potatoes or parsnips for texture. Substitute broth with rice vinegar or lemon for acidity. To thicken the sauce, combine 1 tablespoon of cornstarch with 2 tablespoons of cold water towards the end of cooking.