Welcome to our step-by-step guide on how to prepare a mouth-watering Wagyu Skillet Roast with Potatoes, Carrots, and Easy Pan Gravy. This dish is a perfect choice for a hearty family dinner or a special occasion that calls for something truly exceptional. Our recipe is easy to follow, and with the right ingredients and a little patience, you can produce a succulent and flavorful Wagyu Skillet Roast that will delight your taste buds. So, let’s get started!
Prepare a Mouth-Watering Wagyu Skillet Roast with Potatoes, Carrots, and Easy Pan Gravy: A Step-by-Step Guide
Are you tired of the same old pot roast recipe? Switch things up with a deliciously flavorful Wagyu Skillet Roast. This recipe, made with pasture-aged, hormone and antibiotic-free bottom round roast from Wodagyu, is sure to impress your guests or family members. Don’t worry; it’s easy to prepare, and the rich and savory flavors will have everyone coming back for seconds.
Introduction
This Wagyu Skillet Roast recipe is a fantastic way to incorporate Wagyu beef into your classic pot roast dish. Wodagyu, which raises grass-fed, free-range cattle, allows you to enjoy the unique texture and taste of Wagyu beef at an affordable price. With this recipe, you can elevate a simple dish into a decadent and flavorful feast.
Ingredients:
- 2 1/2 lb. Wodagyu bottom round roast
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 2 medium onions
- 4 shallots
- 3/4 cup red wine
- 1 1/2 cups beef broth
- 4 to 5 garlic cloves, minced
- 3 medium carrots, peeled and cut into 1-inch pieces
- 3 stalks celery, cut into 1-inch pieces
- 1 lb. small red potatoes, quartered
- 1/2 cup sliced pepperoncinis
- 2 tablespoons corn starch
- 1/4 cup cold water
Step by Step Guide
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Preheat your oven to 325°F. Season the Wodagyu bottom round roast with salt and pepper.
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In a large cast iron skillet, heat the olive oil over medium-high heat.
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Sear the beef on all sides until it’s golden brown, about 6-8 minutes on each side.
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Add the onions and shallots and cook for another 5 minutes until they are translucent.
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Pour in the red wine and beef broth. Add the garlic and bring to a boil.
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Add the carrots, celery, red potatoes, and pepperoncinis. Stir to combine.
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Cover the skillet tightly with a lid or aluminum foil. Place in the oven and braise for about an hour until the beef is tender.
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To thicken the gravy, dissolve cornstarch in cold water and whisk into the skillet roast until it reaches your desired thickness.
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Let the skillet rest for 5 minutes before slicing to serve.
Optional Additions
- Chopped herbs like thyme or rosemary can be added for extra flavor.
- For a heartier dish, you can add other root veggies like parsnips or turnips.
- Adding 1 cup of beef stock can create a soupier consistency to the dish.
Conclusion
This recipe is an excellent way to bring a flavorful twist to your beloved pot roast dish. And with Wodagyu’s grass-fed, free-range beef, it’s a meal you can feel good about serving to your loved ones. Plus, the easy pan gravy is the perfect complement to the rich and savory flavors of the Wagyu Skillet Roast. Don’t forget to apply coupon code CWR during checkout to avail a 20% discount on your order from Wodagyu.
FAQs
Q. How long will the leftovers last?
A. Any leftovers can be stored in an airtight container in the fridge for up to four days. You can reheat them in a microwave or oven.
Q. Can I use a different type of beef for the skillet roast?
A. Yes, but keep in mind that the taste and texture may vary. We recommend using pasture-raised, grass-fed beef for the best results.
Q. Can I double the recipe?
A. Yes, you can double the recipe and use a larger cast iron skillet or two smaller ones.
Q. Can I use a slow cooker instead of the oven?
A. Yes, you can sear the beef in a frying pan, place it in a slow cooker with the remaining ingredients, and cook on low for 8-10 hours.
Q. Is there a substitute for red wine?
A. Yes, you can substitute red wine with beef broth or balsamic vinegar if you don’t want to use alcohol.
