Servings: 6 to 8
Though the classic pot roast formula is a classic for a reason, it’s fun to change it up to make it more boldly flavored. In this version, for instance, beef chuck roast is simmered in rice vinegar and miso broth, crowned with meltingly tender radishes, bok choy, and scallions. Learn how you can create your own customized pot roast recipe.
Pot roast can be adapted to a slow cooker. Since not much liquid is used, the amount can stay the same. (You may have more juices at the end, however. ) Sear and deglaze on the stove as the recipe directs, then transfer everything to the slow cooker to finish braising. Cook for 4 to 6 hours on high or 6 to 8 hours on low.
This was delicious and pretty simple to make. I made this dish the same day I found this recipe. I adjusted the recipe for 2 people. The miso was too expensive at the moment to buy lol, but I did sub with soy sauce and added a bit sesame oil. Paired it with some crispy Asian style potatoes. WOW !AMAZING. I kept the broth, chilled and stored it. Made a very simple soup with the broth the next day
I tried this but didn't find it very tasty. It just didn't have much flavor and I am not likely to make it again.
This was a delicious pot roast. I could not find miso paste at my local grocery so I substituted a little bit of sesame oil. Otherwise, I followed the recipe as written. Will definitely make again!
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