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Pomegrante Miso Pot Roast

Tender, umami rich Pomegranate Miso Braised Pot Roast with mushrooms, sweet pomegranate sauce, and melt in your mouth chuck roast. Perfect over rice or mashed potatoes.
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Course: Main Course
Cuisine: American
Keyword: fall apart pot roast, fork tender pot roast, pot roast dinner, pot roast recipe, savory pot roast, soy miso pot roast, sweet and savory pot roast, tender pot roast
Prep Time: 20 minutes
Cook Time: 3 hours 30 minutes
Rest Time: 10 minutes
Total Time: 4 hours
Servings: 6 servings

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.