Japanese-Inspired Pot Roast

Makes 8 servings

One 4-pound chuck eye roast or other chuck roast, tied
Kosher salt and freshly ground pepper
All-purpose flour, for dusting
1/4 cup extra-virgin olive oil
1 large onion, coarsely chopped
6 slices ginger
3 garlic cloves
3 cups beef stock or low-sodium broth
1/2 cup mirin
1/2 cup soy sauce
1/2 pound shiitake mushroom caps
1 pound peeled daikon, sliced diagonally 1/2 inch thick
1 1/2 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks

1. Season the roast with salt and pepper and dust with flour. In a medium, enameled cast-iron pan, heat 2 tablespoons of the oil. Add the roast, cook over moderate heat, turning, until browned.
2. Add meat and all other ingredients to slow cooker
3. Cook for 8 hours on low.
Serve over Udon noodles.