When you're in the mood for an ultimate comfort dish, you have to try this Pot Roast & Grits recipe! It’s a combination you may not have tried before but it’s a great savory dish.
Total Time: 5 hours 10 minutes Prep Time: 10 mins Cook Time: 5 hours Servings: 6
RECIPE INSTRUCTIONAL VIDEO
Pot Roast & Gravy
2 Tablespoons Olive Oil, for Chuck Roast
Kosher Salt, generously season for Chuck Roast
Black Pepper, generously season for Chuck Roast
Garlic Powder, generously season for Chuck Roast
2 Tablespoons Olive Oil, for cooking
1 Medium Yellow Onion, diced
2 Ribs Celery, diced
Pinch of Kosher Salt, for Onions & Celery
3 Garlic Cloves, minced
2 Tablespoons Tomato Paste
¼ Cup Tablespoons All-Purpose Flour
2 ½ Cups Beef Stock, I use Better Than Bouillon Roasted Beef Base
1 Tablespoon Worcestershire Sauce
Kosher Salt, to taste for gravy
Black Pepper, to taste for gravy
1 Pound Carrots, chopped
½ Ounce Poultry Blend Herbs; Thyme, Sage, Rosemary
1 Bay Leaf
1 ½ Cups Old Fashioned Grits
6 Cups Chicken Stock, I use Better Than Bouillon Roasted Chicken Base
¼ Cup Unsalted Butter
½ Cup Heavy Cream
Salt, to taste
Black Pepper, to taste
Dutch Oven or Large Pot
Silicone Spatula or Wooden Spatula
Pot Roast Dutch Oven Instructions
1.Preheat the oven to 275ºF.
2.Clean and pat dry chuck roast. Apply olive oil on all sides of the chuck roast. Season on all sides with salt, black pepper, and garlic powder. Make sure to pat in spices. If the chuck roast is too large to fit into the pot, I recommend slicing it into 2-3 pieces to make it easier to cook.
3.In a 6 QT or larger dutch oven, heat to medium-high heat, then, add in 2 Tablespoons olive oil. Once oil is hot, add in the roast. Brown the roast on all sides for 3-5 minutes. Once browned, remove from the pot and set aside.
4.To the same pot with remnant fond & grease, reduce heat to medium, then, add in remaining olive oil, diced onions, diced celery, and a pinch of salt. Saute for about 2-3 minutes. Mix onions & celery with fond and scrape up bits at the bottom of the pot with a silicone utensil. Next, add in minced garlic, mix in and cook for another minute. Then stir in tomato paste for about 30 seconds.
5.For our gravy, add in flour and stir in completely until all of the flour is incorporated and no longer visible. Next, add in beef stock, slightly turn up the heat temperature and stir for about 2 minutes or until it begins to thicken. Add in worcestershire sauce and let simmer for about 2-3 minutes. After simmering, remove from the heat. You can add in a little salt and black pepper if you would like.
6.Add in chuck roast, submerge half way, baste the top of the chuck roast with the gravy. Add in carrots and mix in with gravy. Then, add in poultry blend and bay leaf to the side, inside the gravy.
7.Cover the dutch oven with a lid and bake for 3 ½ - 4 hours or until it reaches desired tenderness.
8.Once done, remove the poultry blend herbs and bay leaf for the pot. Take out the chuck roast and set on a cutting board. Mix gravy and carrots together to re-thicken the gravy. Shred or cut up the chuck roast as you desire, then mix back in with the gravy. Enjoy!
1.Pour chicken stock into a large cooking pot and bring chicken stock to a boil.
2.Once stock is boiling, slowly whisk/stir in grits.
3.Reduce heat to low and cover the pot. Allow grits to cook for about 10 minutes while stirring occasionally.
4.After 10 minutes, remove the lid, and add in butter and heavy cream. Continuously whisk/stir until butter is melted and butter and heavy cream have been fully mixed in.
5.Allow to simmer for another 5-10 minutes or until it reaches your desired thickness. Periodically stir grits.
6.After the grits have reached your desired thickness, remove from heat and stir in salt and black pepper to taste. Enjoy!