• 2-3 lb. 1915 Farm Grassfed Chuck Roast
• Salt and Pepper to taste
• 1 Tbsp 1915 Grill Seasoning
• 2 Tbsp Olive Oil
• 2 Medium Carrots, peeled and diced to ½ inch
• 2 Stalks Celery, diced to ½ inch
• 1 Large Yellow Onion, diced to ½ inch
• 4 Cloves Garlic, peeled and smashed
• 2-3 Cup Dry Red Wine, divided
• 1 Cup Beef Broth, divided
• ¼ Cup Balsamic Vinegar
• 1 Bundle Fresh Rosemary
• 2 Bay Leaves
• 2 Green Onions diced to ½ inch
• 2 Tbsp Butter, cold

Heat the oven to 300°F. Pat the chuck roast dry with paper towels. Truss the roast with kitchen twine, then season all over with the salt, pepper, and 1915 Grill Seasoning.

Heat a 6-quart dutch oven over medium high heat. Add the olive oil and place the roast in the dutch oven and sear until a good crust forms on all sides, 4-5 minutes per side. You may need to use a pair of tongs to hold up the roast on the shorter edges. Transfer the seared roast to a plate.

Add the carrots, celery, and onion to the dutch oven and sauté, stirring occasionally, until soft, 6-7 minutes. Add the garlic, stir into the sautéd mixture, and sauté another minute or two until fragrant.

Add 1 cup of red wine to the pan to deglaze. Stir, scraping up the browned bits from the bottom of the pan, until the wine stops bubbling. Pour in the beef broth and the balsamic vinegar and give everything a good stir.

Place the seared roast back into the dutch oven. Then, add enough additional red wine so that half of the roast is submerged in braising liquid ( you may need more or less depending on the size of your roast). Place the fresh rosemary, bay leaves, and green onions in the liquid.

Increase stovetop heat to high and bring the liquid to a boil, then reduce heat to a simmer. Turn off the burner, cover the pot, and transfer to the oven. Roast for 3.5-5 hours, depending on the size of the roast. Starting testing for doneness around the 3-hour mark.The roast is ready when you can insert a fork into the meat and it shreds without resistance.

To serve, remove the pot roast from the dutch oven and set aside onto a platter.

Place a mesh strainer over a bowl, and pour the braising liquid and vegetables through the strainer. Discard the vegetables.

Add braising liquid to a clean pot and heat over medium high heat. Bring the liquid to a boil, reduce the heat to maintain a slow simmer, and cook for 5 minutes. Then add the 2 tablespoons of cold butter and whisk until emulsified.

Discard kitchen twine from pot roast and shred the meat into large chunks using 2 forks. Drizzle with the red wine braising liquid and serve as desired – we love this over buttery mashed potatoes.