Smoked Wagyu Beef Chuck Roast

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Smoked Wagyu Beef Chuck Roast. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

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To get started with this particular recipe, we have to first prepare a few ingredients. You can have Smoked Wagyu Beef Chuck Roast using 19 ingredients and 4 steps. Here is how you can achieve it.

Ingredients and spices that need to be Get to make Smoked Wagyu Beef Chuck Roast:

1. 2 LB Double 8 Cattle Company Fullblood Wagyu Chuck Mock Tender
2. 1/2 LB Applewood Smoked Bacon
3. 1/2 LB Cremini Mushroom
4. 1 LB Carrots (sliced on bias 1/2 inch)
5. 1 LB Peeled Pearl Onions
6. 1 TBSP Garlic (minced)
7. 1 TSP Thyme (minced)
8. 1 TSP Rosemary (minced)
9. 2 TBSP Tomato Paste
10. 1/4 CUP Cognac or Brandy
11. 2 CUP Red Wine
12. 2 CUP Beef Stock
13. 1 Bay Leaf
14. 2 TBSP Olive Oil
15. 2 TBSP Flour (plus more for dusting)
16. 2 TBSP Butter
17. Kosher Salt & Freshly Ground Black Pepper (to season)
18. Sliced Bread
19. Fresh Herbs (to garnish)

Instructions to make to make Smoked Wagyu Beef Chuck Roast

1. PREPARING THE BEEF BOURGUIGNON
   Preheat your oven to 250°F.Bring a Dutch oven or oven-safe pot over medium-high heat. Add 2 tablespoons of olive oil.Dice the Fullblood Wagyu chuck mock tender into 1 inch cubes, and season with kosher salt and freshly ground black pepper. Place the beef cubes in flour, and shake of the excess. Then, place them in the pot, and brown all sides. Remove the beef from the pot. Add the bacon, and cook until crispy.
2. Then add the onions, garlic, mushrooms, and carrots. Cook for 3 minutes until caramelized. Add the thyme and rosemary, and cook for 1 minute. Then, add the tomato paste, and cook for an additional 2 minutes. Deglaze with cognac or brandy, and cook for 3 minutes or until almost all the alcohol has cooked off. Add the red wine, and cook down until you have a syrupy consistency. Then, add the browned Fullblood Wagyu chuck mock tender cubes, beef stock, and bay leaf. Bring to a simmer.
3. Then, cover with a oven-safe lid or aluminum foil.Place in a preheated oven at 250°F, and cook for 1 and half hours. Remove the pot from the oven, and place it on the stove over medium heat. Skim off the excess oil that has risen to the top. Create a roux (flour and fat cooked together to thicken sauces) by melting the 2 tablespoons of butter and adding 2 table-spoons of flour. Cook for 2 minutes. When the beef bourguignon pot has come to a simmer, add the roux and cook until thickened.
4. FINAL STEPS
   Place sliced bread, mashed potatoes, or noodles (choose one of the three options) on a plate.Top with the Fullblood Wagyu chuck mock tender beef bourguignon.Garnish with fresh herbs.Serve, and enjoy!

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