How to Cook American Wagyu Chuck Roast

Mastering the Art: Tips to Elevate Your Table With Wagyu Chuck Roast

Primal: Chuck

Features: Rich, intense marbling and full, beefy flavor

Prized for its versatility and abundant marbling, chuck roast is the juicy, flavorful, do-it-all beef cut to enhance your favorite recipes. These essential preparation tips will ensure your chuck roast dishes are extraordinary, each and every time.

Cooking Tips Temperatures Cooking Methods Smoke Slow Cook Sous Vide Braise

Essential Techniques for Cooking American Wagyu Chuck Roast

Season chuck roast more generously than you would a smaller cut.
Sear on all sides before slow cooking to lock in juices.
Check for doneness with a meat thermometer inserted in the center of the roast.
Rest your roast for at least five minutes after cooking to allow juices to reabsorb.

Cooking Temperatures for American Wagyu Chuck Roast

For optimal food safety, cook beef roasts to a minimum of 145°F.

For best results, use temperature over cooking times to determine desired doneness.

Doneness	Temperature Range
Rare	120°F to 129°F
Medium-rare	130°F to 139°F
Medium	140°F to 149°F
Medium-well	150°F to 159°F
Well-done	160°F +

The Best Cooking Methods for American Wagyu Chuck Roast

American Wagyu beef chuck roast has no shortage of marbling, making it ideal for low-and-slow cooking. It remains moist as heat breaks down the meat’s fibers, leading to a beyond-tender, luscious bite. Smoking, slow cooking, sous vide, and braising are all perfect cooking methods for this cut.

Smoke

Slow Cook

Sous Vide

Braise

How to Smoke American Wagyu Chuck Roast

When smoking Wagyu chuck roast, you can season liberally or let the decadent flavors of the meat take center stage with simple salt and freshly cracked pepper.

Season your roast.
Heat your grill or smoker to 225°F.
Once preheated, add the roast to the grill or smoker.
After about 45 minutes, start spraying down the roast with beef stock.
Let cook for 1.25 hours then flip.
Cook for another hour, then remove from the grill or smoker and put in a tin cooking pan.
Cover with beef stock and your favorite aromatics and vegetables.
Smoke the roast in the covered pan for another 3 hours until you reach your desired doneness.
Remove from the grill/smoker and let rest.
Shred the rested chuck roast and enjoy every buttery bite.

How to Slow Cook American Wagyu Chuck Roast

Wagyu is exquisite all on its own. Employ a slow cooker to prepare it simply and take your time to relish in the exceptional flavor.

Heat a cast-iron skillet to high heat.
Brush your roast with olive oil.
Sear on all sides until a nice crust forms.
Put the seared roast, wine, sliced onion, and beef stock into a slow cooker.
Cook on low for 8 hours or more.
Remove from slow cooker once desired temperature is reached.
Let rest and enjoy.

How to Sous Vide American Wagyu Chuck Roast

When you want an evenly pink center with maximum moisture, go for sous vide. This optimal cooking method locks moisture into the beef so it’s well distributed.

Fill a sous vide machine or 12- to 26-quart container about ¾ full of water.
Place the heating element of the immersion circulator into the water and clip it to the container’s side.
Set the immersion circulator to the desired doneness temperature. We recommend 135°F.
While the water bath is heating up, remove the chuck roast from the refrigerator, pat dry, and season both sides with salt and pepper.
Place chuck roast in a resealable or vacuum-sealed bag.
Set roast in water bath and sous vide according to the chart to the right. Ensure nothing is blocking the immersion circulator’s heating element.
Once you reach your desired temperature, heat up a cast iron pan on the stove over medium-high heat with a tablespoon of olive oil or butter.
Place steak in the pan to sear. Flip steak every 15-20 seconds until desired sear is achieved. Do not sear for more than 1-2 minutes total.
Remove steak from pan, let rest for at least 5 minutes, and serve.

How to Braise American Wagyu Chuck Roast

For a more classic take on chuck roast, allow your oven to bring out the beef’s essence. The highly marbled Wagyu will be infused with earthy flavors from your vegetables and aromatics—let’s just say this isn’t your mother’s pot roast.

Preheat your oven to 300°F.
Season roast with Kosher salt and black pepper.
Heat olive oil in a Dutch oven and sear the roast on all sides.
Remove roast and add carrots, onions, celery, and leeks.
Let the vegetables sweat before adding tomato paste, red wine, beef stock, and your favorite seasonings.
Bring to a boil, cover, and cook in the oven for 2 hours, flipping the roast halfway through.
Once cooked to your desired temperature, serve with braised vegetables.