Wagyu Pot Roast

By: Dave Yasuda

Pot roast is a hearty, down home meal that I invite into my kitchen as soon as the cooler days approach. There are a lot of variations for this classic dish, and I subscribe to the “use what’s in the fridge” method of cooking so it’s a little different every time. I like to add lots of fall root veggies to round out the roast.

Since working at Snake River Farms, I have had the opportunity to upgrade this welcome dish by using Wagyu chuck roast. This was a cut that was only available to restaurants (and luckily for me, SRF employees!) and is now offered on our website. Give it a try using your favorite recipe or try this proven one roughly based on my mom’s specialty. 

Ingredients

Wagyu Pot Roast

  • 1 SRF Chuck Roast (about 3 lbs.) Buy Now
  • 3 - 4 tablespoons grapeseed or canola oil
  • Kosher salt and black pepper
  • 1 medium onion, coarsely chopped
  • 2 bay leaves
  • 4 sprigs of fresh thyme, tied with twine
  • 6 garlic cloves, peeled and left whole
  • 2 cups dry red wine
  • 1 1/2 cups beef stock
  • 4 carrots, peeled, cut into 1” slices.
  • 2 parsnips, peeled, cut into 1” slices
  • 6 small potatoes, quartered
  • ½ lb. pearl onions, blanched and peeled or sub 8 oz. frozen.
  • 2 cups peas, fresh or frozen

Wagyu Pot Roast

Heat oven to 350°F.
Place a Dutch oven with cover (or equivalent pan) on the stove. Add enough oil to coat the bottom. Turn the heat to medium high.
Season the roast on all sides with salt and pepper.
Place the seasoned roast in the hot Dutch oven and sear on all sides to form a dark crust. This adds a rich flavor to the roast. Remove seared roast from the pan and place on a platter or cutting board.
Add chopped onions, bay leaves, thyme and garlic to hot Dutch oven. Add a splash of oil, if needed. Sauté for about 5 minutes to bring out flavor.
Add the wine. Using a wooden spoon, scrape up the crusty bits from the bottom of the pan. Place the roast back in the Dutch oven and add the beef stock. The roast should be covered almost to the top. If the liquid is low, add more stock, wine or water. Turn heat up to high and bring to a boil.
Cover the Dutch oven and place in the oven. Cook until the roast is tender. This will take about 3 to 4 hours. We are not cooking to temperature. To check for doneness, use a fork to see if it is tender.
When the roast is tender, add potatoes, parsnips, carrots. Cover Dutch oven and put back in the oven for 45 minutes.
Add peas and onions. Place in the oven for 15 more minutes.
To serve, remove roast from the Dutch oven. Check seasoning of beef and broth. Adjust to taste. Slice roast and place slices in the middle of a large serving platter. Arrange vegetables on the outside and ladle juices over everything.
If you prefer a thick gravy, remove roast and vegetable from the Dutch oven and strain broth. Place back in the Dutch oven and turn heat to medium. Mix 3 tablespoons of cornstarch in ½ cup of cold water until you have a smooth paste. Slowly add a bit of the mixture to the hot broth and stir to combine. Give it a few minutes for the cornstarch to work. Continue until you reach desired thickness.