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The Capital Grill Wagyu Pot Roast

Capital Grill Wagyu Pot Roast The Capital Grill Wagyu Pot RoastBy Executive Chef Jim Nuetzi

There are few dishes more red, white and blue than pot roast. It’s been a staple in American dining rooms since, well, since there’s been an America. So the question is, can a classic be improved upon and still remain a classic? Executive Chef Jim Nuetzi’s delicious recipe calls for many of the traditional ingredients that give pot roast its iconic flavor, but proposes elevating the main ingredient to exceptionally high quality Wagyu beef. Yes, Wagyu can be expensive, but using the blade cut is an economical way to enjoy it. The rich marbling really shines through in the blade roast, and creates an incredibly tender roast that is classic enough to satisfy family tradition, and elegant enough to impress guests. (Some grocery stores require advance ordering for Wagyu beef, but specialty butchers will always have Wagyu available.)

 

Ingredients(Serves 4-6)               

Wagyu Blade Roast         3 lbs

Kosher Salt         1 Tbsp

Olive Oil, Blended            2 Tbsp

Onions, Medium Spanish             2 each

Carrots, large     2 each

Granulated Sugar             1 tsp

Tomato Paste    1 Tbsp

White Wine        1 1/2 Cups

Beef Stock, prepared     1 1/2 Cups

Fresh Thyme                      2 Sprigs

Smoked Paprika               1 tsp

Bay Leaf               1 each

Dijon Mustard   2 Tbsp

Fresh Bread Crumbs       1/4 Cup

Italian Parsley, Chopped               3 Tbsp

Chopped Hazelnuts        2 Tbsp

White Soy           2 tsp

Sherry Vinegar  2 tsp

Preparation

Heat the oven to 275°F.

Peel the carrots and onions. Dice into 1/2”sized pieces.

Season the blade roast all over with 1-1/2 tsp of the kosher salt.

Heat a large heavy Dutch oven with the blended oil to the smoke point over medium high heat and sear the roast until deep brown, approximately 4 minutes on each side.

Removed seared roast, reduce the heat to medium low, and add the onions and carrots. Coat the vegetables well with the drippings/oil and season with the remaining salt and sugar.

Cook the vegetables over medium low heat, stirring frequently for 30 minutes.

Stir in the tomato paste and cook, stirring frequently for an additional 10 minutes.

Deglaze the pan with the white wine and scrape up any browned bits off the bottom of the pan. Bring the wine to a boil.

Add the beef stock, thyme, paprika, bay leaf, and Dijon Mustard, whisk well to combine.

Return the seared roast to the pan. Cover tightly and place in the pre-heated oven.

Cook the roast for two hours and then remove the cover.

Cook, uncovered until fork tender (about 1 1/2 additional hours).

Remove from the oven and strain the liquid from the pan into a small sauce pan. Discard the vegetables.

Bring the liquid to a simmer and skim the fat from the surface. Reduce liquid to approximately one cup in volume.

Stir in the bread crumbs, parsley, nuts, soy and vinegar and simmer on low heat for 5 minutes. Adjust seasonings to taste with salt and pepper.

Place the roast on a serving platter and garnish with the finished sauce and Roasted Root Vegetables.

*This recipe may be done through step 15 and refrigerated overnight. Place in a 275°F degree oven to re-heat. Heat one hour until the meat reaches an internal temperature of 165°F prior to serving.*

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