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Wagyu Beef Italian Pot Roast (Stracotto)
Wagyu Beef Italian Pot Roast (Stracotto)

Before you jump to Wagyu Beef Italian Pot Roast (Stracotto) recipe, you may want to read this short interesting healthy tips about Choosing Fast Food That’s Fine For You.

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Focus on the sides. Not too long ago, the only side dish item offered by a fast food restaurant was French fries. Now many of the fast food choices have been widened considerably. Now quite a few of them provide salads. You may also pick out Chili. You could possibly get baked potatoes. Fruit is normally available. There are countless selections that you can choose that do not force you to consume foods that have been deep fried. When you buy your meal through a drive through window, choose side dishes instead of just grabbing something premade. This can help you keep your calorie count low and reduce your fat intake.

Standard logic tells us that one sure way to get healthy and lose fat is to skip the drive through and to banish fast food restaurants from your thoughts. While this is usually recommended all you need to do is make a number of good choices and visiting the drive through isn’t anything to worry about–when you do it in moderation. At times the thing you need most is just to have somebody else do the cooking. There isn’t any reason to feel bad about going to the drive through when you make healthy and balanced decisions!

We hope you got insight from reading it, now let’s go back to wagyu beef italian pot roast (stracotto) recipe. To make wagyu beef italian pot roast (stracotto) you only need 16 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to prepare Wagyu Beef Italian Pot Roast (Stracotto):
  1. Take 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)
  2. Prepare 8 Garlic Cloves (sliced in half)
  3. Prepare Kosher Salt (to season)
  4. Prepare Freshly Ground Black Pepper (to season)
  5. Prepare 3 TBSP Grapeseed Oil
  6. Take 4 OZ Pancetta (diced)
  7. Get 2 Yellow Onions (diced)
  8. You need 3 Carrots (peeled and diced)
  9. Take 3 STALK Celery (diced)
  10. Take 6 Roma Tomatoes (large diced)
  11. You need 1/4 CUP Tomato Paste
  12. Get 1 CUP Red Wine
  13. Get 3 CUP Beef Stock
  14. Get 1/2 CUP Basil Leaves
  15. Use For Serving
  16. You need 1 PACKAGE Pasta (cooked per package instructions)
Instructions to make Wagyu Beef Italian Pot Roast (Stracotto):
  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!

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