Pot Roast with Saikyo Miso

Pot Roast with Saikyo Miso

Everybody’s favorite pot roast can be stewed with sweet Saikyo miso. The gravy made from the reduction of the juices is packed full of savory flavors. Pot Roast with Saikyo Miso recipe created by Glen Ishii of JiST Cafe
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes

Ingredients

  • 3 lbs. beef chuck roast (or pork tenderloin for a lean finish)
  • 1 piece gingerroot mashed
  • 1 piece lemon grass mashed (or 1 tbsp. lime juice)
  • 2 garlic cloves (mashed)
  • 2 roma tomatoes
  • ¾ cup miso
  • 1 tbsp. sugar
  • 2 oz. honey
  • 2 cups water (for our purposes 1 cup is equal to 240 ml.)
  • Your choice Vegetables of your choice for garnish

Instructions

  1. Roast garlic and tomatoes in oven at 375 degrees until dark brown.

  2. Place roasted garlic and tomatoes into a large pot; add miso, sugar, honey, ginger and garlic. Mix thoroughly.

  3. Place meat into the pot and seal tight with lid and/or aluminum foil; roast in 300 degree oven for 2-1/2 to 3 hours until meat is tender and well done.

  4. Remove roast from pan and allow to rest for 5 minutes. Slice and serve hot. Use the reduction juices in the pot as gravy for the pot roast.

Recipe Notes

Quick Tip: Keep the pot on low heat and don't allow it boil. You can also use a slow cooker.

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