Japanese-Inspired Pot Roast

Name: Japanese-Inspired Pot Roast
Prep time: 4 h 15 min
Cook time: 4 h 15 min
Total time: 4 h 15 min
Yield: 8
Cuisine: Global
Ingredients: 710 milliliters beef stock or low-sodium broth; 454 grams carrots, sliced diagonally 1/2 inch thick; 2 kilograms chuck eye roast or other chuck roast, tied; 2 teaspoons cornstarch mixed with 2 tablespoons water; 680 grams daikon, peeled and cut into 2-inch chunks; 3 garlic cloves; 6 slices ginger; 8 servings Kosher salt and freshly ground pepper; 118 milliliters mirin; 59 milliliters extra-virgin olive oil; 1 large onion, coarsely chopped; 227 grams shiitake mushroom caps; 118 milliliters soy sauce; 1 star anise pod

You can never have too many main course recipes, so give Japanese-Inspired Pot Roast a try. This recipe covers 41% of your daily requirements of vitamins and minerals. This recipe serves 8. One serving contains 625 calories, 50g of protein, and 34g of fat. If you have daikon, carrots, cornstarch, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 4 hours and 15 minutes. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Preheat the oven to 30

Equipment you will use

Oven

Season the roast with salt and pepper and dust with flour. In a medium, enameled cast-iron pot, heat 2 tablespoons of the oil.

Ingredients you will need

Salt And Pepper

All Purpose Flour

Cooking Oil

Equipment you will use

Pot

Add the roast; cook over moderate heat, turning, until browned all over, 20 minutes.

Transfer to a plate.

Add the onion, garlic and ginger to the pot and cook, stirring, until softened, 5 minutes.

Ingredients you will need

Garlic

Ginger

Onion

Equipment you will use

Pot

Add the stock, mirin, soy sauce and star anise and bring to a boil. Return the meat to the pot, cover and transfer to the oven. Braise for 2 1/2 hours or until tender, turning once halfway through.

Ingredients you will need

Star Anise

Soy Sauce

Mirin

Stock

Meat

Equipment you will use

Oven

Pot

Meanwhile, in a medium skillet, heat the remaining 2 tablespoons of olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the mushrooms, season with salt and pepper and cook over high heat until golden, about 8 minutes.

Ingredients you will need

Salt And Pepper

Mushrooms

Transfer the roast to a plate. Strain the cooking liquid into a bowl; discard the solids. Skim off the fat and return the liquid and meat to the pot.

Ingredients you will need

Meat

Equipment you will use

Bowl

Pot

Add the mushrooms, carrots and daikon. Cover and braise in the oven for 45 minutes, until the vegetables are tender.

Ingredients you will need

Vegetable

Mushrooms

Carrot

Daikon Radish

Equipment you will use

Oven

Transfer the roast to a work surface. Using a slotted spoon, transfer the vegetables to a deep serving platter; cover. Boil the liquid until reduced to 3 1/2 cups. Stir the cornstarch slurry and whisk it into the simmering liquid until thickened.

Ingredients you will need

Corn Starch