Classic Dutch Oven Pot Roast over White Cheddar Grits
 
Prep time
Cook time
Total time
 
When it comes to a Dutch oven pot roast, everyone needs a classic version in their recipe rolodex. Hearty, comforting, and totally satisfying.
Serves: 6 - 8
Ingredients
COOKING THE POT ROAST:
  • 3 - 4 lb. Chuck Roast
  • 2 tbsp. Olive Oil
  • 1 tsp. Salt
  • 1 tsp. Pepper
  • 4 Garlic Cloves, peeled and smashed
  • 3 Carrots, diced
  • 3 Celery Ribs, diced
  • 1 Large Yellow Onion, diced
  • 2.5 cups Dry Red Wine
  • 1.5 cups Beef Broth
  • 1 tsp. Worcestershire ( 2- 3 splashes)
  • ¼ cup Balsamic Vinegar
  • 1 tsp. Dry English Mustard
  • 1 Sprig Thyme
  • 2 Bay Leaves
WHITE CHEDDAR GRITS:
  • 4 cups Chicken Stock
  • 2 cups Water
  • 2 cups Heavy Cream
  • 1 tsp. White Pepper
  • 2 cups Quick-Cooking Grits
  • 2 cups White Cheddar
  • 4 tbsp. Butter
Instructions
FOR THE POT ROAST:
  1. Heat oven to 300F.
  2. Season the beef with beef on each side with salt and pepper. Add 1 tablespoon of olive oil to a large Dutch oven over medium-high heat and sear the beef on both sides until a brown crust forms. Once browned, remove the beef and set aside.
  3. Add additional tablespoon of olive oil to the Dutch oven and sauté the garlic cloves, carrots, celery, and onions.
  4. Once the vegetables have slightly softened, remove them from the Dutch oven and deglaze the pot with red wine. Make sure to scrape up all the brown bits on the bottom. Add back the beef, vegetables, and pour over with beef broth, Worcestershire, and balsamic vinegar. Sprinkle with dry English mustard, then add the thyme sprig and bay leaves. Bring to a simmer.
  5. Cover and place in the oven for 3 - 3.5 hours for 3 pound roast or 4 - 4.5 hours for 4 pound roast.
MAKING WHITE CHEDDAR GRITS:
  1. Bring the chicken stock, water, heavy cream, and white pepper to a boil in a large saucepan.
  2. Pour girts into the pot while it’s boiling and whisk continuously for 3 - 4 minutes. Reduce heat to low and continue to whisk periodically until the grits have thickened; about 10 minutes.
  3. Fold in the cheese and butter until melty and combined. Serve immediately.
Recipe by Slice of Jess at https://sliceofjess.com/classic-dutch-oven-pot-roast-over-white-cheddar-grits/