Wagyu Beef Italian Pot Roast (Stracotto)

Name: Wagyu Beef Italian Pot Roast (Stracotto)
Total time: 16200 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 Double 8 Cattle Company Fullblood Wagyu Eye of Round Roast (cut in half widthwise if your Dutch oven isn’t large enough for the full roast length); 8 Garlic Cloves (sliced in half); Kosher Salt (to season); Freshly Ground Black Pepper (to season); 3 TBSP Grapeseed Oil; 4 OZ Pancetta (diced); 2 Yellow Onions (diced); 3 Carrots (peeled and diced); 3 STALK Celery (diced); 6 Roma Tomatoes (large diced); 1/4 CUP Tomato Paste; 1 CUP Red Wine; 3 CUP Beef Stock; 1/2 CUP Basil Leaves; 1 PACKAGE Pasta (cooked per package instructions)

Double8CattleCompany @double8cattlecompany

This delicious Wagyu beef Italian pot roast (stracotto) is perfect for Sunday dinner with your family. The Wagyu beef eye of round roast is braised, sliced, and covered in a smooth red sauce. The flavorful, sauce-covered slices of beef are served over pasta! Try this recipe if you're looking for a hearty dish!

Double8CattleCompany @double8cattlecompany

Saved

Ingredients

4 hours, 30 minutes

6 servings

1Double 8 Cattle Company Fullblood Wagyu Eye of Round Roast (cut in half widthwise if your Dutch oven isn’t large enough for the full roast length)
8Garlic Cloves (sliced in half)
Kosher Salt (to season)
Freshly Ground Black Pepper (to season)
3 TBSPGrapeseed Oil
4 OZPancetta (diced)
2Yellow Onions (diced)
3Carrots (peeled and diced)
3 STALKCelery (diced)
6Roma Tomatoes (large diced)
1/4 CUPTomato Paste
1 CUPRed Wine
3 CUPBeef Stock
1/2 CUPBasil Leaves
For Serving
1 PACKAGEPasta (cooked per package instructions)

Saved

Steps

4 hours, 30 minutes

1

PREPARING THE ITALIAN POT ROAST
Pierce the Fullblood Wagyu eye of round roast in several places with the tip of your knife.
Cut the roast in half if necessary (if it doesn’t fit in your Dutch oven).
Insert the sliced garlic into the holes you’ve created.
Sprinkle the roast with Kosher salt and freshly ground black pepper.
Heat a large Dutch oven with 3 tablespoons of grapeseed oil over medium heat.
Once the oil is hot, add in the pancetta, and brown (rendering all the fat out).
2

Once the pancetta is browned, remove it from the Dutch oven using a slotted spoon. Set it aside.
Turn the heat up to medium-high.
Once the fat in the pan is hot, add in the roast, and sear for 3 minutes on all sides (or until the roast is a deep golden brown).
Remove the seared roast from the pan, and set it aside.
Add the peeled and diced carrots, diced yellow onions, and diced celery to the Dutch oven.
Stir to coat with the fat, and cook for 5 minutes.
3

Once the onions are softened and translucent, add in the red wine.
Cook until the wine has reduced to a few tablespoons.
Add in the beef stock, diced tomatoes, tomato paste, and basil leaves.
Bring the pot up to a boil. Then, reduce the heat to low.
Add the pancetta and Wagyu eye of round roast back to the Dutch oven.
4

Nestle the roast down into the Dutch oven, so that the liquid comes up 3/4 of the way.
Cover the Dutch oven with a lid, and let the roast braise for 4 hours on low heat.
Turn the roast every 45 minutes throughout the cooking process.
5

FINAL STEPS
After 4 hours, pull the roast from the Dutch oven, and reserve.
Take the remaining contents from the Dutch oven, and place them in a blender.
Make sure to fill the blender no more than half way. Take out the center piece in the lid to vent, and cover the hole with a towel. Blend until smooth.
Once blended, season the sauce with kosher salt and freshly ground black pepper. Add the sauce back to the Dutch oven.
6

Once blended, season the sauce with kosher salt and freshly ground black pepper. Add the sauce back to the Dutch oven.
Add the Wagyu eye of round roast back into the Dutch oven, and turn to coat with sauce.
Remove the roast from the Dutch oven, and slice it against the grain into thin pieces.
Serve the Wagyu roast with the sauce over cooked pasta or mashed potatoes, depending on your preference.
Enjoy!