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Ingredients and seasonings used for make

1. Prepare 2 LB Double 8 Cattle Company Fullblood Wagyu Bottom Round Roast
2. Prepare 1/2 CUP All-purpose Flour
3. Use 1/4 CUP Butter
4. Use 2 TBSP Minced Garlic
5. Prepare 1/2 Large Onion (sliced)
6. Prepare 2 Medium Carrots (chopped)
7. Prepare 1/2 CUP Dry White Wine
8. Prepare 28 OZ (CAN) Diced Tomatoes
9. Use 1/2 CUP Beef Stock
10. Use 1/2 BAG Mini Fingerling Potatoes
11. Prepare Kosher Salt (to season)
12. Use Freshly Ground Black Pepper (to season)

Take the remaining contents from the Dutch oven, and place them in a blender. More › A Sunday dinner classic! The chuck roast is a mouth-watering and fork-tender large chunk of meat from the most tender and savory part of the animal. Best cooked low and slow, many customers enjoy cooking it braised with some carrots, potatoes, and herbs.

Steps to make Braised Wagyu Roast with Carrots and Potatoes:

1. PREPARING THE WAGYU BOTTOM ROUND ROAST Trim the excess fat off the Fullblood Wagyu bottom round roast. Then cut the roast in half horizontally (this makes cubing the roast easier). Next, cut roast into 1 – 1 1/2 inch cubes. Season the Wagyu beef cubes to taste with kosher salt and freshly ground black pepper. Place the Wagyu beef cubes in a mixing bowl, and add the all-purpose flour to the bowl. Mix the Wagyu beef cubes in the flour, coating all sides of the beef. Set the beef aside.
2. Melt the butter in the Dutch oven over medium-high heat. Once the pan is hot and the butter is melted, add the Wagyu beef cubes to the Dutch oven in batches. Fry the beef in the butter until browned on all sides. Continue this process until all of the beef has been browned. Then, set the beef aside on a plate.
3. PREPARING THE BRAISING LIQUID Add the sliced onion to the Dutch oven, and cook until tender. Then, add in the minced garlic and chopped carrots. Cook for 3-5 minutes until fragrant. Pour in the dry white wine to deglaze the pan. Then, add the beef broth, fingerling potatoes, and diced tomatoes to the Dutch oven. Finally, return the browned Wagyu beef cubes to the Dutch oven, making sure all of the beef is submerged in the braising liquid.
4. FINAL STEPS Place the lid on the Dutch oven, and simmer on low heat for 3-4 hours. While the beef is braising, occasionally check and stir the contents to make sure nothing gets burned. Once the internal temperature of the beef reaches approximately 203-208°F (when the beef feels like it is falling apart), remove the Dutch oven from the heat. Place the braised Wagyu bottom round roast, carrots, and potatoes in bowls. Serve, and enjoy!
5. Done and ready to serve!

Removed seared roast, reduce the heat to medium low, and add the onions and carrots. Before you begin cooking, make sure the tri-tip roast is at room temperature. In a cast iron skillet, sear the tri-tip on all sides with canola oil over medium-high heat until it is evenly browned. Place the tri-tip in the oven to roast. Make sure to check the internal temperature every fifteen minutes.

me, the simple preparation of Braised Wagyu Roast with Carrots and Potatoes above can help you prepare dishes that are delicious for family/friends Hope it’s useful and good luck!