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.
Gluten-Free Keto Paleo

PREP: 10 min. ACTIVE: 15 min. PASSIVE: 1 hr. 5 min. DIFFICULTY Medium


  • 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. 1. Place Chuck Roast in large bowl. Peel and slice onion, and smother over Chuck Roast.
  2. 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.
  3. 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.
  4. Arrange onions from marinade on top of Chuck Roast, as well as any leftover marinade. Place in the oven to slow cook at 225F.
  5. 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.
  6. Slow roast for another hour, then pour the remaining wine/broth mixture over the roast. Close oven and roast for additional thirty minutes.
  7. Let roast rest for at least five minutes before slicing and serving.
  8. Enjoy!


Amount per 100g

Recipe developed by   Chef Sarah Russo