Classic Sunday Pot Roast


2 kg Fresh Meats Wagyu Chuck Eye Roast
Freshly Ground Pepper
2 tbsp Vegetable Oil
6 Garlic Cloves, minced
1 to 2 Cups Red Wine
2 Cups Beef Broth
1/4 Cup Worcestershire Sauce
2 Large White Onions, diced into chunks
6 Carrots
7 to 9 Small Red Potatoes, cut into bite-sized chunks
1 Sprig Fresh Rosemary


– Inspired by The Stay @ Home Chef

Preheat oven to 180°C.

Place a large oven-safe dutch oven pot over high heat.

Season both sides of wagyu chuck eye roast with the salt and pepper.

Add the vegetable oil to pot and sear roast until browned, about 3 to 4 minutes.

Remove the roast from pan and set aside briefly on a plate or cutting board.

Add the garlic to pot and saute 60 seconds.

Deglaze pan with red wine and beef broth.

Add the roast back to the pot.

Pour Worcestershire sauce over roast and place the onion chunks, carrots, and potatoes on top of and around the meat.

Place a rosemary sprig on top.

Place a lid on the pan and transfer it to the preheated 180°C oven.

Cook 3 hours, or until meat shreds easily with a fork.

Season vegetables with additional salt and pepper to taste and serve.