Porcini Mushroom Wagyu Chuck Roast with Creamy Polenta - Recipe

Porcini Mushroom Wagyu Chuck Roast with Creamy Polenta - Recipe

January 11, 2018

Porcini Mushroom Wagyu Chuck Roast Recipe


THE recipe for a cozy autumn or winter night... when you want to fill the house with a rich aroma and anticipation for the meal ahead. Our 100% Fullblood Wagyu Chuck Roast is truly an experience unlike any other Roast. Slightly earthy, very beefy, and so incredibly tender it's almost unbelievable. 


Porcini Mushroom Wagyu Chuck Roast with Creamy Polenta Recipe

Serves 6-8


For the Roast

  • 3 to 4 pound Lone Mountain Wagyu 100% Fullblood Wagyu Beef Chuck Roast
  • 2 Tablespoons olive oil
  • 2 onions, peeled and chopped
  • 3 cloves garlic, peeled and minced
  • 1 rib celery, chopped
  • 1 small carrot, peeled and chopped
  • 1 cup red wine
  • 4 cups beef stock 
  • 1/2 ounce dried porcini mushrooms
  • 12 ounces button mushrooms, trimmed
  • 1/4 cup chopped parsley
  • Sea salt and freshly ground black pepper

For the Polenta

  • 1 cup polenta
  • 1/4 cup half & half
  • 4 Tablespoons butter
  • 1/3 cup grated parmigiano reggiano
  • Sea salt and freshly ground black pepper


  1. Preheat oven to 300 degrees F
  2. Heat a large, heavy-bottomed pot or dutch oven over medium-high heat. Meanwhile, season the roast all over with salt and pepper to taste. 
  3. Heat oil in the pot. Add the roast and sear until well browned all over, about 10 minutes. Transfer to a plate.
  4. Add onions, garlic, celery, and carrot to the pot and cook, stirring often, until beginning to brown, about 5 minutes. Add the wine and boil for 2 minutes. Add the beef stock, porcini mushrooms, and roast and bring to a boil.
  5. Cover and transfer to the oven and cook for an hour.
  6. Add the button mushrooms and continue to cook until meat is fork tender, about 1 to 1.5 hours more. 
  7. While roast is cooking, cook the polenta. Bring 4 cups water to a boil over high heat in a medium saucepan. Slowly stir in the polenta, reduce heat to medium-low, and cook, covered and stirring occasionally, until polenta is tender, about 20 minutes. Add another 1/4 cup of water if polenta is too thick before it gets tender. 
  8. Shut the heat off and stir in the half & half, butter, and parmigiano reggiano and season with salt and pepper to taste. Keep warm over low heat until ready to serve. 
  9. Remove the roast and button mushrooms to a plate and loosely cover with foil. Skim as much fat off the surface of the sauce as you can.
  10. Using a stick blender, puree the cooking liquid and vegetables until smooth. Season with salt and pepper.
  11. Coarsely shred roast with two forks and return meat and button mushrooms to the sauce and simmer over medium heat until hot.
  12. Serve the roast with the polenta and garnish with parsley.  

Enjoy! Start this one up by adding our chuck roast to your cart HERE

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