Print

Pot Roast with Cheesy Grits Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 63 reviews

This Pot Roast with Cheesy Grits is a comforting, hearty meal featuring a tender, slow-baked chuck roast infused with savory flavors from onions, red wine, and bone broth. Perfectly paired with creamy cheesy grits or mashed potatoes, this classic dish offers a melt-in-your-mouth experience enhanced by rich gravy and fresh parsley.

Ingredients

Main Ingredients

  • 1 tablespoon avocado oil or ghee
  • 3-5 lb grass-fed chuck roast
  • Salt and fresh ground pepper, to taste
  • 2 teaspoons Everything Seasoning (optional)
  • 2 large sweet onions, sliced thick
  • 1 cup red wine (Pinot Noir recommended) or 1 cup beef broth (for deglazing)
  • 2-3 cups beef bone broth (to cover halfway up the roast)
  • 1 bay leaf
  • Chopped parsley, for garnish

Serving Suggestions

  • Cheesy grits or mashed potatoes
  • Lacquered coriander carrots (optional, as a side)

Instructions

  1. Prepare and season the roast: Bring the chuck roast to room temperature to ensure even cooking. Season it generously all over with sea salt and fresh ground pepper. Optionally, sprinkle 2 teaspoons of Everything Seasoning for extra flavor enhancement.
  2. Sear the meat: Heat avocado oil or ghee in a Dutch oven or an oven-proof skillet over medium-high heat. Sear the roast on all sides until a rich, brown crust forms, which locks in the juices and flavor.
  3. Sauté onions: Remove the roast and set aside. Add the thickly sliced sweet onions to the same pot and sauté until fragrant and slightly caramelized, which builds depth in the dish.
  4. Deglaze the pan: Pour in 1 cup of red wine (Pinot Noir recommended) or beef broth to deglaze the pot. Scrape up all the flavorful browned bits stuck to the bottom of the pan; these add richness to the gravy.
  5. Add roast and broth: Return the roast to the pot, pour in enough beef bone broth to cover halfway up the meat, and add 1 bay leaf. This liquid environment will tenderize the meat during baking.
  6. Bake the roast: Cover the pot with a lid and bake in a preheated oven at 300°F (150°C) for 3-4 hours for a 3 lb roast or 4-5 hours for a 5 lb roast. Cook until the meat is fork-tender and easily pulls apart.
  7. Finish and serve: Remove the bay leaf, shred the roast gently with a fork, and stir in chopped parsley for freshness. Serve the tender pot roast over cheesy grits or mashed potatoes, spooning the rich pan gravy generously over everything. Optionally, add lacquered coriander carrots on the side for a vibrant finish.

Notes

  • Bringing the meat to room temperature before cooking ensures even cooking and better texture.
  • Using a Dutch oven or oven-proof skillet is essential for searing on the stovetop and then transferring to the oven.
  • If alcohol is a concern, substitute red wine with beef broth for deglazing without compromising flavor.
  • Cooking times may vary depending on roast size; always check for fork-tenderness as the indicator of doneness.
  • Cheesy grits complement the richness of the pot roast perfectly but mashed potatoes can be used as an alternative.
  • Leftovers can be stored refrigerated for up to 3 days or frozen for up to 3 months.

Find it online: https://justsosavory.com/pot-roast-with-cheesy-grits-recipe/