Wagyu Beef Top Round Roast

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  • 3-5 lb Wagyu top round roast
  • 1 large yellow onion, chopped
  • 2 carrots, halved lengthwise
  • 4 stalks celery
  • 1 bunch fennel fronds
  • 8 sprigs thyme
  • 4 cloves garlic, slivered
  • 1/4 cup white wine
  • 1/2 lb fingerling potatoes

Season the top round with kosher salt and freshly ground black pepper. In a large sauté pan, brown all sides of the roast.

In a braising pan, large enough to hold the roast, lay the onions, carrots, celery, potatoes, thyme and fennel in the bottom of the pan. These vegetables will act as a raft for the roast to sit on.

Set the roast on top of the vegetables, with a small paring knife, make small slits into the top of the roast about ½ an inch deep and ¼ inch wide. Slide slivers of garlic into each one of these slits. Add the white wine to the pan.

In a 300°F oven, roast the beef for about 1 ½-2 hours or until desired doneness, basting every so often.

Remove from the oven and set to rest for at least 10 minutes before thinly slicing it and serving it with the roasted potatoes. You can also refrigerate the roast and slice it the next day for great roast beef sandwiches.

COOKING TEMPERATURES FOR BEEF

Very rare 115°F
Rare 125°F
Medium-Rare 132°F
Medium 140°F
Well Done 160°F