Chuck Roast with White Onion
1 hour 30 min serves 2-4
Chuck Roast with White Onion
Marinated and slow-cooked, this grass fed and finished roast is sure to become a new tradition.
Ingredients:
- 2 Pre Chuck Roasts
- 1 white onion
- ½ cup Vinaigrette
- ½ cup red wine
- ½ cup bone broth
- 1 tsp. salt
- 1 tsp. black pepper
- 2 tbsp. bacon fat
- 1. Place Chuck Roast in large bowl. Peel and slice onion, and smother over Chuck Roast.
- Sprinkle salt and pepper, and add dressing. Toss well to combine, massaging the marinade into the meat. Cover and set in the fridge to marinate for at least four hours.
- Set oven to 225F. When ready to cook, heat a large cast iron skillet on high heat. Add in the bacon fat. Sear chuck roast on all sides until browned, about 1 minute per side.
- Arrange onions from marinade on top of Chuck Roast, as well as any leftover marinade. Place in the oven to slow cook at 225F.
- Mix wine and bone broth in a measuring cup. After an hour in the oven, pour half of the wine/broth mix over the roast.
- Slow roast for another hour, then pour the remaining wine/broth mixture over the roast. Close oven and roast for additional thirty minutes.
- Let roast rest for at least five minutes before slicing and serving.
- Enjoy!