Slow-Cooked Wagyu Chuck Roast

Slow-Cooked Wagyu Chuck Roast

Written by: Patrick Montgomery

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Published on

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Time to read 1 min

Grab your Crockpot and prepare for a tender, melt-in-your-mouth KC Cattle Company Wagyu Chuck Roast slow-cooked to perfection in a rich, savory broth with garlic, onions, and herbs. This easy, set-it-and-forget-it recipe creates the ultimate comfort food. It's juicy, flavorful, and fall-apart tender.

Ingredients:

For the Roast:

  • 3-4 lb KC Cattle Company Wagyu Chuck Roast
  • 2 tbsp olive oil
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary

For the Broth:

  • 1 large onion, sliced
  • 4 cloves garlic, minced
  • 3 large carrots, chopped
  • 2 ribs celery, chopped
  • 1 cup beef broth
  • 1/2 cup red wine (optional, adds depth)
  • 2 tbsp Worcestershire sauce
  • 1 tbsp tomato paste
  • 2 bay leaves

For Serving:

  • Mashed potatoes, rice, or crusty bread
  • Fresh parsley for garnish

Instructions:

1. Season & Sear the Wagyu Chuck Roast:

  • Pat the roast dry and rub it with salt, pepper, paprika, garlic powder, onion powder, thyme, and rosemary.
  • Heat olive oil in a large skillet over medium-high heat.
  • Sear the roast for 2-3 minutes per side until browned. (This locks in flavor!)

2. Prepare the Crockpot:

  • Add onions, garlic, carrots, and celery to the bottom of the slow cooker.
  • In a bowl, mix beef broth, red wine, Worcestershire sauce, and tomato paste. Pour over the vegetables.

3. Slow Cook to Perfection:

  • Place the seared roast on top of the veggies. Add bay leaves.
  • Cover and cook on LOW for 8-10 hours or HIGH for 5-6 hours until the meat is fork-tender.

4. Shred & Serve:

  • Remove the roast and shred it with two forks.
  • Discard bay leaves. Stir the shredded beef back into the broth and serve over mashed potatoes.
  • Garnish with fresh parsley and enjoy!

 

 

Pro Tips:

  • Low & slow is best! Wagyu chuck roast has incredible marbling—cooking it slow melts the fat for unbeatable tenderness.
  • Thicken the gravy: For a richer sauce, whisk 1 tbsp cornstarch + 2 tbsp cold water and stir into the crockpot during the last 30 minutes.
  • Leftovers? This roast makes amazing sandwiches, tacos, or pasta toppings!

 

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