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Simple, Incredibly tender roast made with XIT 1885 grass-fed beef!


2-3 lbs chuck roast

1 lg onion, large chopped or quartered

1-2 spring rosemary

1 tbsp whole peppercorns

1 c red wine

5 c roughly chopped fingerling potatoes

2 c beef broth

2 tbsp olive oil

Salt and pepper to taste


Preheat the oven to 275 F.

Generously salt and pepper the roast.

Heat oil in a pot or dutch oven over medium high heat.

Add onions to brown. Remove. Add in potatoes for a quick browning on all sides (4-6 minutes). Remove for later.

Add chuck roast and sear (1-2 minutes) on all sides. Remove.

Add red wine to deglaze, scraping the bottom with a whisk.

Place the roast back into the pot and add enough beef stock to cover the meat just about halfway.

Add back in the onions and now the herbs and peppercorn.

Cover with lid and roast for 2.5 hrs for a 2 lbs roast and 3 hrs for a 3 lbs roast. It is ready when it’s “fall apart” tender.