Wagyu Oven-Baked Pot Roast
3-4 pound Chili Pepper Ranch Waygu Chuck Roast
2 tablespoons Olive Oil
3 Garlic Cloves
1 Medium Onion
1/4 teaspoon crushed red pepper
3/4 cup dry red wine
2 tablespoon tomato paste
3 cups Beef Stock
3/4 pound Celebration Potatoes
3 large Carrots (peeled and cut into 1-2 inch pieces)
2 Rosemary Sprigs
5-6 Thyme Stems
1 1/4 tsp. Kosher Salt
1 tsp Ground Black Pepper
Preheat oven to 325F. Heat 2 tablespoons of olive oil in a large cast iron sauce pan ( like Le Creuset) over medium heat. Sprinkle Wagyu Chuck Roast with Salt and Pepper. Add to pan; cooking all sides until brown.
(About 10-15 minutes) Remove Roast onto plate.
Add onions and garlic to pan; sauce about 2 minutes. Add tomato paste; sauté one minute.
Add wine, scraping the bottom of the pan as you stir. Reduce liquid by half. Add beef stock and bring to a boil.
Return roast to pan; add potatoes, carrots, rosemary and thyme.
Cover and put in preheated oven. Bake until tender, about 31/2 hours
Remove and serve!