Perfect Pot Roast with Savory Grits. Hello, cheesy, filling, comforting, delicious Sunday Supper.
I adore Sunday Suppers and have fond memories growing up of sleepy Sundays watching football and NASCAR and just enjoying being home after church. We haven t been as good about slowing down for weekend suppers lately, so I m on a mission to reclaim Sunday Suppers for our family. It s a routine I m hoping to establish before we bring home our little one. I like a quick and easy weeknight supper (obviously), but I love a slow cooking, little more time invested, anticipate it all day Sunday Supper. And my favorite Sunday Supper is a perfectly roasted pot roast with cheesy, savory grits. When I got married I did not know how to cook. I remember getting a spice rack and assortment of spices at one of my showers and wondering what I could possibly do with all of those spices (you know really exotic ones like basil). Newly married Jessica would have laughed at the mere idea of 6-years married Jessica having a food blog. Of course, I d like to think that newly married Garrett would be pleasantly surprised by how much better mealtime life is for 6-years married Garrett. Alas, what newly married Jessica quickly realized is someone in the house was going to have to learn to cook. And so I dove in and I was soon obsessed. The first dinner I remember making really well is pot roast. I used a recipe from the Pioneer Woman s Cookbook and I was so insanely proud of myself when it turned out well. And then I was hooked on cooking.
My pot roast recipe has changed since that first one, but not my love for it. I ve simplified the way I do it, removed a few extra ingredients, and overall perfected my method. These days, the first hint of cooling weather has me searing a roast, sautéing vegetables, and leaving it all to simmer away in my favorite Dutch oven. I m sure I served that first roast with some form of mashed potatoes, but these days my preferred pot roast side dish is cheesy, creamy, savory grits. Now, like every good Southern woman, I did know how to make grits before I got married. If you aren t from our side of the Mason-Dixon line or haven t made them often, there are a few main tips you need to know: 1. Grits are an easy 4:1 ratio. 4 parts liquid to 1 part grits. In this recipe we are using chicken stock to elevate this favorite breakfast staple. Our ratio is 4 cups chicken stock to 1 cup yellow stone ground grits. 2. Stir. Constantly. The number one reason your grits are getting lumpy is because you aren t stirring constantly and thoroughly when you add the grits. Bring your liquid up to a boil and stir as you slowly add the grits. Keep stirring and stirring and stirring for a few minutes. You ll probably get splashed by hot grits, but no pain, no gain. After a few minutes, you can turn the heat down, but you still need to stir frequently. Not sure if I mentioned this, but you really need to stir your grits. 3. Butter, half and half, cheese. We can count calories and skip the good stuff all week, but Sunday Suppers are for being cozy and comfortable with your family. Your savory dinner grits want butter, half and half, and two types of salty, delicious cheese. Don t disappoint them.
One last note before we get to the recipe. Today is Orphan Sunday. It s also been exactly one month since we received the amazing news that we were matched with our little boy. Today has me dreaming of future Sunday Suppers with all our little ones home from around the world and around our table. I don t believe the Lord calls every family to adopt, but I believe He has called every single one of us to adoption and orphan care. If your heart beats a little faster when you see adoptive families, if you re secretly dreaming of adoption and Googling about it when no one s watching, I d love to be a resource for you! And if you feel called to helping other families adopt, I d love to chat with you about that too. For the past few years we have been immersed in this world and nothing makes me happier than seeing other families join in and churches embrace orphan care. If you have thoughts, questions, concerns, or just need a confidential sounding board or prayer partner, don t hesitate to email me!
Let s reclaim Sunday Suppers! This recipe for pot roast with savory grits is the first in a series of Sunday Suppers I have coming your way. I hope they inspire you to take a little more time each weekend to wind down, reconnect, and gather around the table with your family. Thanks for stopping by today friends. Happy Sunday! 5.0 from 3 reviews Print Sunday Supper Pot Roast + Savory Grits Author: Jessica Wood Prep time: 1 hour Cook time: 5 hours Total time: 6 hours Serves: 6 Sunday Supper Pot Roast with Savory Grits. This delicious dinner recipe is the perfect cold night comfort food. Pot roast simmers away all afternoon and is then served on cheesy, savory grits.
Ingredients ROAST 2.5-4 lb Chuck Roast Salt
Pepper 3 tbsp butter 3 tbsp olive oil 6 carrots, peeled and halved lengthwise 2 onions, peeled and quartered 8 oz mushrooms, stems removed ½ tsp chopped fresh thyme ½ tsp chopped fresh rosemary 3 cloves garlic, minced 1 cup red wine 32 oz beef stock GRITS 4 cup chicken stock 1 cup stone ground yellow grits 4 tbsp butter ¼ cup half & half ½ cup shredded cheddar cheese ½ cup shredded parmesan cheese Instructions 1. MAKE THE ROAST: Begin by prepping your roast and chopping all of your vegetables and herbs. To prep the roast for good searing, dry well with paper towels on all sides. Generously salt and pepper the top and bottom of the roast. 2. Preheat oven to 300. 3. Heat butter and olive oil over medium-high heat in a Dutch oven or other oven-safe pot. Once pot is hot, sear roast on each side for 2 minutes or until browned. Remove roast and set aside. 4. Sear onions, carrots, and mushrooms in pot until starting to color, about 3 minutes. You may want to do this in a few batches to get the best color. Remove vegetables and set aside. 5. Carefully pour wine into pot and use a wooden spoon to scrape bottom of pot. Add minced garlic and chopped thyme and rosemary. Let cook for about a minute then add the 4 cups of beef stock. Stir well to combine and return vegetables and roast to pot. Put lid on pot and
move to oven. The roast needs to cook for at least 4 hours, 5 is better. About halfway through cooking time, flip roast to ensure it's cooking evenly on both sides. 6. The roast is done when it shreds easily with a fork. Remove lid and keep roast in oven while you make the grits (or remove and serve immediately if you aren't making grits, which really you should make the grits). 7. MAKE THE GRITS: In a medium pot bring 4 cups of chicken stock to a boil. Once stock is boiling, slowly stir in grits and stir for 3-4 minutes until grits are very well-combined. Lower heat to simmer and cook grits 20-25 minutes, stirring frequently, until they begin to thicken. 8. Once grits are beginning to thicken, add butter, half & half, and cheese. Stir to combine and cook another 5 minutes. 9. Serve with pot roast and roasted vegetables and enjoy! Notes - Skip the wine if you don't have any on hand. You can replace it with an extra cup of beef stock. - This recipe will work for a chuck roast anywhere from 2-4 lbs. - Typically we add a lot of salt when we make grits, but these won't need it. You'll get plenty of salt from the chicken stock and salty parmesan cheese. Taste at the end to see if you need to add any extra.