Your family will come running for a taste of this rich Sunday Pot Roast with Creamy Cheddar Cheese Grits.
Sunday Pot Roast with Creamy Cheddar Cheese Grits
Makes 6 servings
Ingredients
- 1 (3- to 4-pound) boneless chuck roast, trimmed
- 3 teaspoons kosher salt, divided
- 1 teaspoon ground black pepper, divided
- 3 tablespoons vegetable oil
- 1 (15.5-ounce) can crushed tomatoes
- 1 (32-ounce) container beef broth
- 4 large sprigs fresh thyme
- 3 bay leaves
- 2 tablespoons finely chopped fresh rosemary
- 4 large carrots, peeled, halved lengthwise, and cut into 3-inch pieces
- 3 large stalks celery, cut into 3-inch pieces
- 3 cloves garlic, halved
- 1 large yellow onion, cut into 8 wedges
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- Cheese Grits (recipe follows), to serve
- Garnish: chopped fresh parsley, ground black pepper
Instructions
- Preheat oven to 350°. Sprinkle roast with 2 teaspoons salt and ½ teaspoon pepper.
- In a 6-quart cast-iron Dutch oven, heat oil over medium-high heat. Add roast, and cook until browned, about 3 minutes per side. Pour tomatoes and broth over roast; add thyme, bay leaves, and rosemary.
- Bake, covered, for about 2 hours. Arrange carrots, celery, garlic, and onion around beef. Sprinkle with remaining 1 teaspoon salt and remaining ½ teaspoon pepper. Cover and bake until roast is very tender, about 1 hour more. Discard bay leaves and thyme stems. Remove roast and vegetables, and set aside.
- In a small bowl, combine cornstarch and 1 tablespoon water; whisk into cooking liquid. Cook over medium heat until thickened and bubbly. Remove from heat; add roast and vegetables back to gravy, tossing to coat. Serve over Cheese Grits. Garnish with parsley and pepper, if desired.
Cheese Grits
Makes 6 servings
Ingredients
- 6 cups water
- ½ cup heavy whipping cream
- 1 tablespoon kosher salt
- 1 teaspoon ground black pepper
- 1½ cups stone-ground grits
- 2 tablespoons unsalted butter
- 1½ cups shredded Cheddar cheese
Instructions
- In a medium saucepan, bring 6 cups water, cream, salt, and pepper to a boil over medium-high heat. Slowly whisk in grits.
- Reduce heat to medium-low, cover, and cook, whisking frequently, until tender, about 20 minutes. Whisk in butter and cheese until melted. Serve warm.
