Here, we put a new spin on the classic pot roast by incorporating Asian-inspired flavors and ingredients like daikon and mirin. This recipe serves a crowd, so it’s great for a warming, family-style meal during the holiday season.
Japanese Pot Roast
4 lb. chuck roast, tied
Salt and ground pepper
1/4 cup flour
6 Tbs. olive oil
1 onion, cut into 8 pieces
6 cloves garlic, crushed
4 slices fresh ginger
3 cups beef stock
1 cup mirin
1 cup reduced-sodium soy sauce
2 star anise pods
1 lb. shiitake mushrooms, stemmed and halved
1 lb. daikon, peeled and cut into 1-inch pieces
1 1/2 tsp. cornstarch
1 cup thinly sliced green onions
1/2 cup chopped cilantro
Preheat oven to 300°F. Place roast in a large bowl, season well with salt and pepper, and dust with flour. Heat a dutch oven over medium heat, add 2 tablespoons olive oil, and heat until shimmering. Add roast and sear until browned all over. Transfer to a plate. Add onion, garlic and ginger to Dutch oven and saute, stirring occasionally, until softened, about 5 minutes. Add stock, mirin, soy sauce and star anise and bring to a boil. Return roast to Dutch oven, cover and place in oven. Braise for 2 1/2 hours, turning meat after 1 1/4 hours.
Meanwhile, in a frying pan, heat 4 tablespoons olive oil over medium-high heat until shimmering. Add mushrooms season well with salt and pepper, and saute until golden brown, about 5 minutes. Set aside.
After roast has cooked for 2 1/2 hours, carefully transfer it to a plate. Leave oven on. Using a fine-mesh sieve lined with a cheesecloth, strain cooking liquid into a bowl. Discard solids and, using a spoon, skim off fat from surface of liquid. Return meat to Dutch oven and add sauteed mushrooms, daikon and strained cooking liquid. Mix cornstarch with 2 tablespoons water and add to Dutch oven. Place on stove top over high heat, bring to a boil, then return to oven to continue braising until vegetables are tender, about 30 minutes more.
Transfer toast to a cutting board and remove strings. Cut into thick slices and arrange on a platter along with vegetables. Spoon cooking liquid on top, and serve at once, garnished with green onions and cilantro. Serves 8.
Find more recipes for entertaining in our cookbook Williams-Sonoma Cooking for Friends, by Alison Attenborough and Jamie Kimm.
