Not your mama’s pot roast
Umami pot roast
Description
Pot roast always reminds me of my mom, it was one of my favorite meals growing up. Yes, it takes several hours in the oven, but the time noted here is mostly hands-off. I came up with this recipe while working on my Pumpkin and Sage Risotto recipe (link here) which works well with this recipe. The risotto can be made weeknight friendly by searing a steak instead of making pot roast or make it not only weeknight friendly but also vegetarian by using the Portobello mushroom version in the risotto recipe.
Anyway, I wanted to take the basics from my mom's pot roast and take pot roast to the next level. To build the flavor I leaned on umami rich foods and a long stint in the oven. If you don't serve this with the Pumpkin and Sage Risotto, serve with simple mashed potatoes and a green salad.
Ingredients
Instructions
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Heat oven to 325 degrees, Fahrenheit. Adjust racks so that the upper most rack is in the middle of the oven.
Mix flour, salt and pepper together on a plate. Coat beef on all sides with the flour mixture and set aside.
Heat a large dutch oven over medium high heat for about 90 seconds and then add oil. Add beef to pot and discard any flour mix left over. Sear beef on top and bottom (the larger areas) and on any fat cap section, till deep golden brown, about seven minutes a sections. Lower heat to medium-low and remove beef to a clean plate and set aside, reserving any juices that develop.
While beef is browning mix together in large measuring cup the wine, stock, soy sauce and miso paste.
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Add butter to now empty pan. Once it's melted add onions and carrots. Cook until onions are translucent but not browned, about 4-5 minutes. Add tomato paste and let brown about two minutes. Add garlic and cook until fragrant, about 30 seconds. Pour in wine mixture and add dried mushrooms, thyme, beef and any juices that have accumulated on the plate. Up heat to high and bring to a boil. Taste liquid (keep in mind it will be very raw tasting), and add salt if need.Â
Off heat, cover pot and place in oven. It will smell really winey, but don't worry that will ease.
NOTE: There is a lot of sodium in soy sauce and miso paste, as well as in bouillon (if using), so I have not added any additional salt at this point. Once boiling, taste the liquid in the pot and if needed add a pinch or two. Remember you can always add more salt at the end, but you can't take it away.
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After about an hour and a half check liquid level in the pot. Add water so that the liquid is about half to two-thirds up the side of the beef. Cover back up with the lid and put pot back in oven.
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After about three hours, check the beef. It should be very tender and come apart with a fork. Once beef is done, remove from pot and set aside on a plate. Cover with foil and let it rest.
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To make the sauce
While beef is resting, pour pan juices through fat separator with a strain or a strainer on top of a 4-cup measuring cup and strain out vegetables, reserving liquid and vegetables, discard thyme. Once fat has settled to the top of the separator, about 5 minutes, pour liquid into heat proof bowl. Add some of the vegetables into the bowl and blitz with and emersion blender (or use regular blender), adding more vegetables until you have a thick, gravy-like consistency.