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Mason Hill Cattle Wagyu Beef Roast


  • 3lb Mason Hill Cattle Wagyu Beef Roast
  • Large yellow onion - sliced
  • 4 rainbow carrots – chopped into 1” chunks
  • 8oz white mushrooms – chopped in half
  • 2 x 12oz bottles Deschutes Black Butte
  • Porter – room temperature
  • 1 cup organic beef broth
  • 4 slices bacon – chopped
  • 4 cloves of garlic – chopped
  • 1 sprig rosemary
  • 1 sprig thyme
  • Sea salt & coarse ground black pepper


  1. Heavily season the roast with a 50/50 mix of sea salt and coarse black pepper. Place in refrigerator for 3-4 hours. Let roast rest for 1 hour at room temperature before you’re ready to cook it.
  2. Preheat your Green Mountain Grills pellet smoker to 275° Or stove on low heat.
  3. Heat a 4qt Dutch oven on medium heat. Pour small amount of oil into oven and place roast inside. Sear all sides of the roast for about 3-4 minutes per side. Remove roast and set aside. Cook bacon until fat has rendered but not crispy. Remove bacon and save for later.
  4.  Cook sliced onion, mushrooms and garlic until onions are translucent with slight browning.
  5. Remove Dutch oven from heat. Add bacon, beer and beef broth. Scrape bottom of oven to release all that goodness that has stuck to it.
  6. Add roast and carrots to oven. Roast was ¾ covered with liquid when placed in oven. Place sprig of rosemary and thyme on top of roast. Close oven and place into your Green Mountain Grills pellet smoker.
  7. Cook for 3 hours, pull the roast when the internal temperature is 130°