From Our Farm & Ranch to Your Home
Additional information
Ranch Recipe
Sunday Pot Roast
Ingredients
- 1 Wagyu Seven Roast, 3 to 4 lbs
- 2 tbsp beef tallow
- 1 large onion, quartered
- 4 carrots, cut in big chunks
- 1 lb small potatoes
- 4 cloves garlic, smashed
- 2 cups beef broth
- 2 sprigs fresh thyme
- Coarse salt and cracked black pepper
Method
- Heat the oven to 300 degrees. Pat the roast dry and salt it hard on every side.
- Get a dutch oven hot, add the tallow, and sear the roast 4 minutes a side until it is dark brown all over.
- Pull the roast out and drop the onion in to pick up the brown bits.
- Put the roast back and add the broth, garlic and thyme. The liquid should come halfway up, not cover it.
- Lid on and into the oven for 2 1/2 hours.
- Add the carrots and potatoes, lid back on, another hour.
- It is done when a fork twists a piece off with no fight. Rest 15 minutes, then pull it apart.
Ranch tip: If it comes out tough it is not overcooked, it is undercooked. Put the lid back on and give it another 45 minutes.
Wagyu Seven Roast
Wagyu Seven Roast, $20 per lb
Sunday pot roast, Wagyu rich.
Cut from the chuck shoulder of our F1 Wagyu, the Seven Roast (also called a 7-bone or blade roast) is named for the 7-shaped bone running through it. Wagyu marbling and deep connective tissue turn into the most tender, fall-apart, butter-rich pot roast you have ever had.
Perfect for:
• Classic Sunday pot roast with carrots, potatoes and onions
• Dutch oven braises and slow-cooker dinners
• Smoked and pulled chuck for sandwiches
• Beef and vegetable stew
What to Expect:
• The 7 bone adds rich, beefy flavor as it braises
• Wagyu marbling for next-level richness and tenderness
• Hand-cut, never machine-portioned
• Bone-in, typically 3 to 5 lbs per roast
Why Hooser:
• F1 Wagyu cattle raised on our fourth-generation family ranch in Italy, Texas
• Grass and grain fed, no added hormones, no antibiotics
• No fillers, no additives, no shortcuts
• Hand-cut and vacuum sealed
Cooking Tip:
Season heavy with salt and pepper and sear all sides hard in a Dutch oven. Add onions, garlic, beef broth and a splash of red wine. Cover and braise at 300°F for 3 to 4 hours, adding carrots and potatoes in the last 90 minutes. When the bone falls right out, it is done.
Ordering:
• Sold by the pound
• Bone-in, typically 3 to 5 lbs per roast
• Pickup at the ranch or shipped anywhere in the United States
Price:
$20 per lb
$20.00 / lb
198 in stock
Secure Payment
All Transactions are Encrypted.
100% Guarantee
Enjoy Hooser Custom Meats 100% Money Back Guarantee.
Delivery/Shipping Options:
Direct Shipping: Products ordered online are shipped via UPS. Rates will vary based on location.
City Drop Off: Enjoy our “Meat and Greet” Service. Fee Ranges From $20-$40 Depending On Mileage.
We deliver to the following cities:
- Corsicana
- Hillsboro
- Midlothian
- Waco
- Waxahachie
Store Pickup: Orders can be picked up at our Ranch Store, during normal business hours or by appointment, located at 2408 Hamrock Rd, Italy, TX 76651.
Pick ups are generally available from 8:00 AM to 3:30 PM Monday through Friday. After Hours & Weekends By Appointment.
Call or Text Tori With Questions: 903-519-0848
