Cozy, comforting, and packed with umami, this Pomegranate Miso Braised Pot Roast is a show stopping dinner that feels gourmet but is surprisingly easy to make. Slowly braised in a sweet and savory mixture of white miso, soy sauce, pomegranate juice, honey, orange juice, ginger, and garlic, the chuck roast becomes fork tender, juicy, and melt in your mouth delicious.
Earthy baby bella mushrooms soak up the flavorful braising liquid, adding depth to each bite. The subtle sweetness from pomegranate and honey balances the savory miso and soy, creating a layered flavor profile that is both comforting and memorable.
This recipe is perfect for weekend dinners, family meals, or make ahead comfort food, and it pairs beautifully with creamy mashed potatoes, rice, or polenta. Whether you’re hosting guests or enjoying a cozy night in, this pot roast delivers bold, complex flavor with minimal hands on time.
Why you’ll love this recipe!
What ingredients do I need?
- Chuck Roast (3–4 lb): The star of the dish. Chuck roast is well marbled, making it ideal for slow braising. The fat and connective tissue break down during cooking, resulting in tender, flavorful, melt in your mouth beef. You can also use brisket or short ribs, adjusting cooking time as needed.
- Kosher Salt and Pepper: Essential for seasoning the meat and bringing out the flavors of the roast and braising liquid. Kosher salt distributes more evenly than table salt, and freshly cracked black pepper adds a subtle heat.
- Soy Sauce: Adds umami depth and a touch of saltiness. Soy sauce enhances the savory flavors of the beef and mushrooms while balancing the sweetness from pomegranate and honey. For gluten free, use tamari.
- Apple Cider Vinegar: Provides a mild acidity that brightens the dish and helps tenderize the meat during braising.
- Honey: Adds natural sweetness and balances the savory and acidic elements. You can swap for maple syrup or agave if you prefer.
- Orange Juice: Contributes brightness and a subtle citrus note that complements the sweetness of the pomegranate juice and honey. Fresh juice works best.
- White Miso Paste: Fermented soybean paste that adds umami depth and mild sweetness. White miso is less intense than red miso, making it perfect for balancing the dish. If you don’t have miso, you can substitute with extra soy sauce plus 1 tsp Worcestershire sauce or tamari.
- Dijon Mustard: Adds a subtle tang and helps form a flavorful crust when searing the roast. It also enhances the complexity of the braising sauce.
- Chicken Broth: Forms the base of the braising liquid, keeping the roast moist while adding savory depth.
- Pomegranate Juice: Brings a sweet-tart flavor that brightens and balances the savory, umami-rich sauce. Cherry or cranberry juice can substitute if pomegranate juice is unavailable.
- Chicken Bouillon Paste: Concentrated flavor enhancer that boosts umami and deepens the sauce. Can omit or replace with vegetable bouillon for a vegetarian option.
- Baby Bella Mushrooms: Add earthy flavor and texture, soaking up the braising liquid for extra richness. Button mushrooms can also be used, but baby bellas have a meatier texture.
- Fresh Ginger: Adds warmth, a subtle spiciness, and aromatic brightness that complements the sweet and savory notes.
- Garlic: Provides savory aroma and flavor, enhancing the overall depth of the sauce. Roasted garlic can be substituted for a milder flavor.
- Olive Oil: Used to sear the roast and develop a deep, flavorful crust.
Recipe Variations
- Add Root Vegetables: Carrots, parsnips, or small potatoes added in the last hour of cooking make it even heartier.
- Spice it Up: Add 1 tsp crushed red pepper for a little warmth.
- Wine Based Sauce: Replace part of the chicken broth with dry red wine for an even richer flavor.
Pro Tips
- Keep the roast partially submerged to braise without diluting flavor for juicy, tender meat.
- Let the roast rest about 10 minutes to redistribute juices before shredding.
- If you want to thicken the sauce, simmer the sauce for 10 minutes after removing the roast form the oven.
What Is Miso?
Miso is a fermented paste made from soybeans, rice or barley, and salt, commonly used in Japanese cuisine. It adds savory umami depth to dishes without overpowering other flavors. White miso, used in this recipe, is milder and slightly sweet, making it perfect for balancing the acidity of pomegranate and the warmth of garlic and ginger.
No Miso? No problem! You can make this pot roast without miso by increasing soy sauce slightly and adding a teaspoon of Worcestershire sauce, or tamari, which adds savory depth while keeping the sauce balanced.
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Miso Paste: Red miso for stronger flavor. Or omit and increase soy sauce slightly and add a teaspoon of Worcestershire sauce for miso free version.
- Pomegranate Juice: Cherry or cranberry juice can substitute.
- Chicken Broth: Vegetable broth will work as well.
- Honey: Maple syrup or light brown sugar would work well.
- Soy Sauce: Tamari for gluten free version.
- Mushrooms: Just omit, or substitute with chopped carrots or potatoes (but I would add them in the last hour of braising.
Dietary Substitutions
- Gluten Free: Use tamari instead of soy sauce.
Leftovers and Storage
- Refrigerate for 3–4 days in airtight container.
- Freeze up to 3 months and thaw overnight in the refrigerator before reheating
- Reheat by gently warming on the stovetop or in the oven, add splash of broth if sauce has thickened too much.
But, I Still Have A Few Questions…
Can I use a different cut of beef?
Yes! Brisket, short ribs, or beef shoulder work well. Adjust cooking time based on thickness. Thicker cuts may need an extra 30–60 minutes. The key is slow braising until fork tender.
Can I make this in a slow cooker?
Absolutely! Cook on low for 6–8 hours. Make sure the roast is partially submerged in liquid to concentrate flavor. Add mushrooms the mushrooms in the last 2-3 hours.
Why do you sear the meat before braising?
Searing creates a deep, flavorful crust on the outside of the roast, enhancing both texture and taste. It also helps lock in juices and adds rich caramelized flavor that infuses the braising liquid.
How do I know when the roast is done?
The roast is ready when it’s fork- ender and shreddable. Internal temperature should reach 190–200°F for the perfect pull apart texture. The sauce should be flavorful and slightly thickened.
Can I prep this ahead of time?
Yes! Refrigerate overnight; flavors intensify and sauce thickens. Reheat gently on stovetop or in the oven before serving.
Can I adjust the sweetness or acidity?
Yes. Add more honey for sweetness or reduce pomegranate juice for less tartness. Adjust soy sauce or vinegar to taste if you like a stronger savory or tangy profile.
What if I don’t have miso?
No problem! You can replace miso with an extra 1–2 tbsp soy sauce plus 1 tsp Worcestershire sauce or tamari. This combination adds umami depth and complexity without overpowering the dish.
What if I don’t have chicken bouillon paste?
You can omit it entirely, or replace it with a chicken bouillon cube, vegetable bouillon paste, or a small amount of concentrated broth powder. The dish will still be flavorful because of the miso, soy, and mushrooms.
Can I add vegetables?
Yes! Carrots, potatoes, edamame, or parsnips can be added. Add delicate vegetables like edamame near the end of cooking to keep them tender and vibrant.
Can I freeze leftovers?
Yes, store in airtight containers up to 3 months. Thaw overnight in the refrigerator before reheating.
How should I reheat leftovers?
Warm gently on the stovetop or in the oven, adding a splash of broth if the sauce thickened too much. Avoid high heat, which can dry out the roast.
Other Recipes You’ll Love
Let’s engage!
Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Pomegrante Miso Pot Roast
Ingredients
- 3 –4 lb chuck roast
- Kosher salt and pepper
- 1/2 cup soy sauce reduced sodium
- 2 tbsp apple cider vinegar
- 4 tbsp honey
- Juice of 1 orange
- 2 tbsp white miso paste
- 2 tbsp dijon mustard
- 1 cup chicken broth
- 1/4 cup pomegranate juice
- 1 –2 tsp chicken bouillon paste to taste
- 16 oz baby Bella mushrooms whole
- 2 tsp fresh ginger grated
- 6 garlic cloves minced
- 2 tbsp Olive Oil for searing
Instructions
- Preheat to 300°F.
- Pat roast dry, season generously with salt and pepper, spread mustard over roast, and rest 15 minutes. Heat oil in a Dutch oven or oven safe pot over medium high heat. Sear roast on all sides 3–4 minutes per side until deeply browned.
- Whisk together soy sauce, apple cider vinegar, honey, orange juice, miso paste, chicken broth, pomegranate juice, ginger, garlic, and bouillon paste until smooth.
- Pour braising liquid over roast, and top with mushrooms. Liquid should reach about halfway up the meat.
- Cover tightly. Bake 3–4 hours until roast is fork tender.
- Rest 10 minutes before slicing or shredding. Serve with sauce and mushrooms over rice or mashed potatoes. If you would like the sauce thickened, simmer for 10 minutes before serving.
Pomegranate Miso Pot Roast | Braised Pot Roast Recipe | Slow Cooked Beef | Tender Pot Roast | Fall Apart Pot Roast | The Best Pot Roast Recipe | Umami Rich Pot Roast | Cozy Dinner Recipe | Comforting Dinner Recipe | Easy Dinner Recipe | Soy Miso Pot Roast | Chuck Roast Recipe | Braised Chuck Roast | Miso Braised Beef | Mushroom Pot Roast | Make Ahead Dinner Recipe
Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.