Japanese Inspired Pot Roast

Course: Main Course
Cuisine: Asian
Keyword: Japanese Pot Roast
Prep Time: 1 hour
Cook Time: 4 hours 15 minutes
Resting Time: 10 minutes
Total Time: 5 hours 25 minutes
Servings: 6
Calories: 943 kcal
Author: Michelle De La Cerda

Beef rump roast, Japanese condiments, and pantry staples produce a luscious, deeply flavored pot roast unlike any you've had before.

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Ingredients

  • 3 lb beef bottom round rump roast 3-4 lbs
  • 1 tsp salt to taste; divided
  • 1 tsp black pepper to taste; divided
  • ¼ cup all purpose flour
  • 6 tbsp sesame oil divided
  • 2 cups onion diced
  • 3 tsp garlic roughly chopped
  • ¾ oz fresh ginger about an inch
  • 32 oz low-sodium beef stock
  • 1 cup low-sodium soy sauce ½-⅔ cup authentic soy sause
  • 1 cup mirin ½-⅔ cup authentic mirin
  • 2 pods star anise more if broken
  • 5 oz shiitake mushrooms sliced
  • 4 oz white button mushrooms sliced
  • 8 oz cremini mushrooms sliced
  • 2 tbsp butter
  • 1 lb carrots sliced
  • lb daikon peeled, sliced in quarters
  • 3 tbsp cornstarch less for thinner sauce/gravy
  • 14.2 oz udon noodles 2-7.1 oz; I used fresh; 1 lb dried noodles
  • ¼ cup green onions chopped; optional
  • ¼ cup cilantro roughly chopped; optional

Instructions

  1. Pre-heat the oven to 325°F.

  2. Pat the roast dry; season all sides with salt and pepper about ½ tsp. (see notes)

  3. Coat/pat the flour over the seasoned roast.

  4. Warm the dutch oven over medium-high heat.

  5. Add 2 tbsp sesame oil.

  6. Sear each side of the roast until perfectly golden brown, remove and set aside. (see notes)

  7. In the same still hot pot/pan over medium-high heat, sauté the onions, garlic, and ginger until the onions begin to soften, about 5-7 minutes (see notes)

  8. Add the beef broth, deglaze the the bottom, pulling up any stuck on bits.

  9. Add the mirin, soy sauce, and star anise (see notes)

  10. Bring the sauce to a full boil, then remove from heat.

  11. Return the roast to the dutch oven, cover, then barise for 3 hours, turning after 90 minutes.

  12. The last 20 minutes of braising, in a 12" skillet heated on medium-high, add the 1 tsp of remaining sesame oil and 1 tsp butter.

  13. Once the butter has melted, add all the mushrooms and sauté about 4 minutes. (see notes)

  14. The fat should be absorbed, add the remaining tsps of both oil and butter and continue to satuee for an additional 4 minutes.

  15. Season with the remaining ½ tsp salt and pepper and finish sautéing for 2 more minutes.

  16. At the 3 hour mark, transfer the roast to a plate and set aside.

  17. Increase the oven temperature to 375°F.

  18. Strain discard the solids from the broth, skimming the renderings as well. (see notes)

  19. Once the broth has been strained, return it to the Dutch oven along with the roast.

  20. Add the mushrooms, carrots, and daikon; cover and return to the oven.

  21. Braise for an additional hour.

  22. Remove the roast from the oven, setting it on a cutting board to rest.

  23. Strain out the vegetables, place in a large bowl; set aside and keep warm.

  24. Remove ¼ cup of the liquid; set aside.

  25. Place the Dutch oven with the broth over medium heat on the stove.

  26. Bring to a high simmer to reduce the broth; 3-5 minutes.

  27. Remove 2-3 cups of the hot liquid.

  28. In a large bowl, whisk the cornstarch into the hot broth, take care to not have any lumps or chunks.

  29. Whisk the cornstarch slurry into the remaining simmering broth.

  30. Once fully incorporated, reduce to low and cover. (see notes)

  31. Slice, chop, or shred the roast to desired size; set aside.

Noodle Bowl Presentation

  1. Heat the skillet over medium high heat, add 2 tbsp sesame oil.

  2. Add the prepared udon noodles (see notes) to the hot skillet, gently stir.

  3. As the noodles absorb the the oil, add the reserved ¼ cup broth, mix well.

  4. Reduce heat to medium, add the vegetables and meat to the skillet, mix well.

  5. Stir in the thicken sauce/gravy.

  6. Mix in 2 tbsps of both the green onions and cilantro, reserving the rest as garnish.

  7. Bowl and serve, sprinkling the remaining garnishes; enjoy.

Platter Presentation

  1. Heat the skillet over medium high heat, add 2 tbsp sesame oil.

  2. Add the prepared udon noodles (see notes) to the hot skillet, gently stir.

  3. As the noodles absorb the the oil, add the reserved ¼ cup broth, mix well.

  4. Mix in 2 tbsps of both the green onions and cilantro, reserving the rest as garnish.

  5. Transfer to a serving bowl.

  6. Slice the roast, transfer to a platter.

  7. Put the gravy in a bowl or gravy boat.

  8. For serving individually: layer the meat and vegetables on a bed of noodles, top with the sauce and remaining garnishes.

Slow Cooker Instructions

  1. Sear the roast in a 12" skillet using the directions above.

  2. Once seared, placed into the slow cooker on HIGH. Cover.

  3. Continue to follow the above directions for sautéing the aromatics.

  4. Add the hot broth and aromatics to the slow cooker.

  5. Replace the lid and cook on HIGH for 3½-4 hours.

  6. Follow the above directions for sautéing the mushrooms, straining the cooking liquid, discarding aromatics, and adding vegetables.

  7. Replace the lid and cook on HIGH for 2½-3 hours.

  8. Follow the remaining above directions for making the sauce, and selected presentation style.

Recipe Notes

Nutrition Facts
Japanese Inspired Pot Roast
Amount Per Serving
Calories 943 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 8g50%
Cholesterol 151mg50%
Sodium 3456mg150%
Potassium 2034mg58%
Carbohydrates 97g32%
Fiber 10g42%
Sugar 27g30%
Protein 71g142%
Vitamin A 12834IU257%
Vitamin C 35mg42%
Calcium 145mg15%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.