Prep time: 15 minutes
Cook time: 8–10 hours on low or 5–6 hours on high
Serves: 6–8
Ingredients
- 1 T&K Wagyu chuck roast, approximately 3–4 lbs
- 4–5 large carrots, cut into thick pieces
- 1 medium onion, roughly chopped
- 8 oz mushrooms, sliced or halved
- 2 fresh tomatoes, roughly chopped
- 1 (15 oz) can tomato sauce
- 1 (15 oz) can corn, drained
- 1 packet ranch seasoning
- 1 packet beefy onion soup mix
- 2 tablespoons Worcestershire sauce
- 3–4 cups water
- 2–3 bay leaves
- Salt & black pepper to taste
Instructions
Place the Wagyu roast in the bottom of your slow cooker for a quick sear. Add the carrots, onion, mushrooms and chopped fresh tomatoes around the roast.
Pour in the tomato sauce and Worcestershire sauce.
In a separate bowl or large measuring cup, combine the beefy onion soup mix with 6 cups of water. Pour it over the roast and vegetables, then sprinkle the ranch seasoning over everything.
Add the bay leaves, cover and cook on LOW for 8–10 hours or HIGH for 5–6 hours, until the roast is fork tender and easily pulls apart.
About 30–45 minutes before serving, add the drained corn. This keeps some texture while adding just a little sweetness to the broth.
Remove the bay leaves. Break the roast into large pieces directly in the slow cooker and stir everything together. If you’d like it soupier, add another cup of hot water or beef broth. Taste and adjust salt, pepper or Worcestershire as needed.
Laura’s Note
This is very much a throw-it-in-the-crockpot-and-get-on-with-your-day recipe. The vegetables don’t need to be perfectly measured and you can adjust just about everything to what you have on hand.
The star is the Wagyu roast. After cooking low & slow all day, it should practically fall apart when you touch it with a fork.