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wagyu chuck roast recipe

Wagyu Chuck Roast Recipe (Oven Braised, Slow Cooker & Instant Pot)

This Wagyu chuck roast recipe delivers rich, tender, fall-apart beef using low and slow cooking. Includes oven, slow cooker, smoker, and Instant Pot methods for perfect results every time.
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Note: Slow cooker = 8–10 hrs, Instant Pot = 70 mins pressure + 15 mins natural release) 30 minutes
Total Time 4 hours 20 minutes
Servings: 6
Course: Dinner, Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 3–4 lb Wagyu Chuck Roast Well marbled
  • 1 large Onion Sliced
  • 3 medium Carrots Chopped
  • 2 ribs Celery Chopped
  • 4 cloves Garlic Crushed
  • 2 cups Beef Broth Low sodium preferred
  • 1/2 cup Red Wine Optional
  • 2 tbsp Olive Oil For searing
  • 1 tbsp Tomato Paste Adds depth
  • 2 whole Bay Leaves
  • 1 tsp Salt Adjust to taste
  • 1 tsp Black Pepper Freshly ground preferred
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1 tsp Fresh Thyme or Rosemary Chopped

Equipment

  • 1 Dutch Oven Heavy cast iron preferred for even heat
  • 1 Slow cooker 6–7 quart recommended
  • 1 Instant Pot 6 quart pressure cooker
  • 1 Meat thermometer Digital probe for accurate internal temperature
  • 1 Cutting board
  • 1 Sharp Chef Knife

Method
 

Step 1 – Prepare the Roast
  1. Pat the Wagyu chuck roast dry with paper towels. Season all sides with salt and black pepper.
Step 2 – Sear the Meat
  1. Heat olive oil in a Dutch oven over medium-high heat. Sear roast 3–4 minutes per side until deeply browned. Remove and set aside.
Step 3 – Build Flavor
  1. Add onion and garlic to the pot. Cook 2–3 minutes. Stir in tomato paste. Deglaze with red wine or beef broth, scraping brown bits from the bottom.
Step 4 – Add Liquids & Vegetables
  1. Return roast to pot. Add carrots, celery, bay leaves, herbs, and remaining broth. Liquid should come halfway up the roast.
Step 5 – Slow Cook (Oven Method)
  1. Cover and bake at 300–325°F (150–165°C) for 3–4 hours until internal temperature reaches 195–205°F and meat is fork tender.
Step 6 – Rest
  1. Remove from oven and rest 20–30 minutes before slicing or shredding.
Slow Cooker Method
  1. After searing, transfer ingredients to slow cooker. Cook on LOW for 8–10 hours until fork tender.
Instant Pot Method
  1. After searing using sauté mode, add broth and vegetables. Pressure cook on HIGH for 60–70 minutes. Allow 15 minutes natural release before opening.

Notes

Always cook Wagyu low and slow to allow fat to melt properly.
• Use a meat thermometer for best texture (195–205°F).
• Let roast rest before slicing to retain juices.
• Leftovers are perfect for sandwiches, tacos, or mashed potato bowls.