"This tasty Fullblood Wagyu eye of round roast with root vegetables is perfect for the holiday season or anytime your hosting loved ones! The tender slices of Wagyu beef and roasted vegetables are full of flavor! This dish tastes like it was a lot of work, but it's really easy to make! Try this roast recipe today!"
Holiday Wagyu Eye of Round Roast with Vegetables
0
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time: 30mins
Cook time: 1hr 40mins
Serves or Makes: 6
Recipe Card
ingredients
- 1 Double 8 Cattle Company Fullblood Wagyu Eye of Round Roast
- 2 tablespoons Olive Oil
- 2 1/2 pound Root Vegetables (chef used carrots, turnips, and radishes)
- 1 Large Onion
- 4 Garlic Cloves (minced)
- Kosher Salt (to season)
- Freshly Ground Black Pepper (to season)
- 2 teaspoons Parsley (minced)
Method
Step 1
FIRST STEP Take the Fullblood Wagyu eye of round roast out of the freezer, and place it in the refrigerator 24 hours before starting this recipe. Take the roast out of the refrigerator. Bring the roast to room temperature by allowing it to sit on a plate at room temperature for approximately 30-40 minutes before cooking it.
Step 2
PREPARING THE ROOT VEGETABLES Wash your carrots, turnips, and radishes (or whatever root vegetables you chose to use). Peel all of the vegetables, and cut any large pieces in half. Cut the onion into four pieces. Place all of the vegetables in a large bowl. Toss the vegetables with olive oil, the minced garlic, kosher salt, and freshly ground black pepper.
Step 3
PREPARING THE FULLBLOOD WAGYU EYE OF ROUND ROAST Preheat the oven to 450°F. Generously season the entire Fullblood Wagyu eye of round roast with kosher salt and freshly ground black pepper. Place the roast in the center of your roasting pan, and surround the roast with your root vegetables. Cook in the oven for 30 minutes at 450°F. Then, turn down the oven to 275°F, and continue to cook the roast until the internal temperature reaches 130°F. Once the roast reaches the desired internal temperature, remove the roast from the oven. Sprinkle the minced parsley over the roast. Then, cover the roasting pan with foil. Allow the roast to rest for 20 minutes.
Step 4
FINAL STEPS Remove the rested roast from the pan, and place it on a cutting board. Cut the roast into slices (to your desired thickness). Then, return the roast to the roasting pan. Serve the sliced Fullblood Wagyu roast with your roasted vegetables. Spoon the au jus (liquid from the roasting pan) over your sliced meat. Enjoy!