Recipe: Crock-Pot American Wagyu Chuck Roast
As we get ready for the time to change and the sun shines late in the day… we find ourselves not making it in from the barn and working around the farm until later in the evening. It becomes harder and harder to find the time and energy to make a good home cooked meal for the family and that’s when I start turning to the crock-pot to simplify dinner after a long day. One our family favorites, that is super simple to make and loved by all, is our American Wagyu Chuck Roast. Now if you enjoy a good chuck roast our Wagyu Chuck Roast will take your love to a whole new level and leave your family begging for more!!!
Recipe:
1 – 2.5-3.5lb American Wagyu Chuck Roast
1 Medium Onion coarsely chopped
2 Cloves garlic minced
1tbsp beef bullion
½ warm water cup water
Salt & pepper
Optional
Crock Pot Liner
4 medium potatoes washed and cut into quarters
5 medium carrots pealed and cut
For this meal we put our roast in the crock-pot in the morning. Start by seasoning your Wagyu Chuck Roast with salt and pepper. If you are using a crock-pot liner place in crock-pot and then place roast inside. With your roast on the bottom, cover it with your chopped onions and minced garlic. Mix the water and beef bullion and pour over the top of your roast. If you would like to gook your potatoes and carrots you can place them in the crock-pot around your roast. Now just plug in your crock pot set it on low and when you get home in the evening you will have a beautiful, fall apart, moist, tender roast.
The broth produced while cooking your roast makes excellent brown gravy. To do this pour the liquid from your roast into a fat separating cup and pour the broth into a small pot and bring to a boil. While it is coming to a boil, place 1-2tbsp cornstarch in a cup with cold water (just enough to make it liquid… not watery) . Once the broth has boiled, slowly add the cornstarch mixture while constantly mixing with a whisk until your broth has reached your desired thickness.
Warning: if you add too much or too fast you can make your gravy too thick or starchy tasting. If this happens you can fix by adding water to reduce the thickness or additional beef broth to dilute the starchiness.
