Are you a fan of tender, juicy, and flavorful beef dishes? Then, you must try this mouth-watering Wagyu Skillet Roast with Potatoes, Carrots, and Simple Pan Gravy. In this recipe, we’ll guide you through the step-by-step process of preparing a delectable meat dish that’s perfect for any occasion. So, put on your apron, grab your skillet, and let’s start cooking!

How to Make Wagyu Skillet Roast with Potatoes, Carrots, and Simple Pan Gravy: A Delicious Recipe

If you’re looking for a hearty, comforting beef dish, look no further than the Wagyu skillet roast. This twist on a classic meal is not only delicious, but it’s also easy to make with simple ingredients. In this article, we’ll walk you through the steps of making a Wagyu skillet roast that is sure to impress your family and friends.

Introduction

Wagyu beef is known for its exceptional marbling, which results in a tender, flavorful cut of meat. In this recipe, we’ll be using a Wagyu bottom round roast from Wodagyu ranch in Texas. This beef has a rich, buttery flavor that is perfect for roasting. We’ll also be using a cast-iron skillet to sear and braise the meat, which will add extra flavor and make cleaning up a breeze. Let’s get started!

Ingredients

• 1 Wagyu bottom round roast (approx. 3-4 lbs.)
• Salt and pepper
• 2 Tbsp. olive oil
• 1 onion, chopped
• 3 shallots, chopped
• 4-5 carrots, cut into 2-inch pieces
• 4-5 red potatoes, cut into 2-inch pieces
• 4 cups beef broth
• 1 cup red wine
• 2 bay leaves
• Thyme sprigs

Step-by-Step Instructions

1. Preheat the oven to 325°F.

2. Pat the Wagyu roast dry with a paper towel and season generously with salt and pepper.

3. Heat a cast-iron skillet over high heat and add the olive oil. Once the oil is hot, sear the roast on all sides until golden brown, about 2-3 minutes per side.

4. Remove the roast from the skillet and set aside.

5. Add the onions and shallots to the skillet and cook until they are soft and translucent, about 5 minutes.

6. Add the carrots and potatoes to the skillet and cook for another 5 minutes, until they start to brown.

7. Add the beef broth, red wine, bay leaves, and thyme sprigs to the skillet and stir to combine.

8. Place the Wagyu roast back in the skillet, cover with a lid, and transfer to the preheated oven.

9. Cook the roast for 2-3 hours or until the meat is tender and falls apart easily when pulled with a fork.

10. Remove the skillet from the oven and transfer the roast to a cutting board. Allow the meat to rest for 10-15 minutes.

11. While the meat is resting, use a slotted spoon to remove the vegetables from the skillet and transfer them to a separate bowl.

12. Strain the remaining liquid from the skillet into a saucepan and bring to a boil. Let the liquid reduce by half to create a simple pan gravy.

13. Slice the Wagyu roast against the grain and serve with the vegetables and pan gravy.

FAQs ##

1. What is a Wagyu bottom round roast?
   A Wagyu bottom round roast is a cut of beef from the hind leg of the cow. It is a leaner cut of meat that is still full of flavor and works well for roasting.

2. Where can I buy Wagyu beef?
   You can purchase Wagyu beef from specialty butchers, online meat retailers, or directly from ranchers like Wodagyu in Texas.

3. What kind of skillet should I use for this recipe?
   A cast-iron skillet works best for searing and braising the Wagyu roast. It retains heat well and adds extra flavor to the dish.

4. Can I substitute the veggies in this recipe?
   You can swap out the carrots and potatoes for other root vegetables like parsnips, turnips, or sweet potatoes.

5. How do I know when the roast is done cooking?
   You can test the tenderness of the roast by sticking a fork into the meat and twisting it. If the meat falls apart easily, it’s done. You can also use a meat thermometer to check that the internal temperature of the roast has reached 135°F.