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
  1. Preheat oven to 350°. Sprinkle roast with 2 teaspoons salt and ½ teaspoon pepper.
  2. 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.
  3. 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.
  4. 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.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/sunday-pot-roast-cheddar-cheese-grits/