dutch oven to cook this, and the heavier the pot you use the better off you are. This pot roast tasted amazing, while the ingredients are not traditional, the flavor was, the meat was falling apart, super beefy, and the sauce had a slight bit of heat from the pepper.
1 pot roast or french roast
2 cups onion sliced
2 carrots chopped finely
2 celerys chopped finely
3 cloves chopped garlic
1 -3 serrano peppers chopped fine
3 tbsp miso paste
1/4 cup mirin
splash of soy sauce
splash of worcestershire sauce
1 can tomato paste
low sodium vegetable stock
water from cooking lentils with starch from the bottom of the bowl (leftover from cooking lentils that has been drained and set aside, use the lentils elsewhere.)
Preheat the oven to 375
Coat the roast in flower and brown the pot roast in a large very heavy oven safe pot.
Remove the pot roast and set aside. Saute the onions until translucent and add the garlic. Let the onions begin to brown. Add the carrots and peppers and celery. Allow the veg to begin to soften. Add the tomato paste, mirin, soy sauce, miso paste, worcestershire sauce. Let that cook until the smell begins to intensify then add the lentil water and vegetable stock.
Cover pot and put in the oven at 375. Cook until the meat is falling apart.