Pot Roast with Cheesy Grits is a southern spin on traditional pot roast. Creamy. Dreamy. It’s what’s for dinner.
I grew up on pot roast. On Sunday afternoons, we always had a roast at Grandma and Grandpa’s house for dinner. Grandpa made his pot roast with carrots, potatoes, mushrooms, and onions all together in a delicious beef broth. I later adapted this to serve over mashed potatoes. But then I discovered cheesy grits, which was love at first bite. Personally, I prefer not to have all the flavors gathered together and everything tasting the same, so pot roast with cheesy grits and a side of Lacquered Coriander Carrots hits the spot. I miss you, Grandpa. Thank you for giving me your love for special Sunday dinners.
Pot Roast in the Dutch Oven
Pot Roast
Ingredients
- 1 T avocado oil or Ghee
- 3-5 lb grass-fed chuck roast
- Salt & fresh ground pepper all over meat before searing
- 2 tsp. Everything Seasoning (optional)
- 2 large sweet onions sliced thick
- 1 cup red wine (I use Pinot Noir) If you don't want to use wine, use 1 cup beef broth to deglaze the pan.
- 2-3 cups beef bone broth to cover half-way up the roast
- 1 bay leaf
- Serve over Cheesy Grits or mashed potatoes
Instructions
- Bring the chuck roast to room temperature and season it with sea salt and fresh ground pepper. I also season with my Everything Seasoning, which I put on all my roasted or grilled meats.
- Add avocado oil or Ghee to a Dutch Oven, oven-proof skillet, and sear roast on all sides.
- Remove roast, add sliced onions, and saute until fragrant.
- Add wine or additional broth to deglaze the pan, scraping up all the lovely bits.
- Add roast back into Dutch oven and add broth and a bay leaf.
- Cover and bake in the oven for 3-4 hours for a 3 lb roast and 4-5 hours for a 5 lb roast. Basically, cook until it is fork-tender and falls apart.
- Remove bay leaf and shred roast with a fork. Add chopped parsley.
- Serve over cheesy grits or mashed potatoes, and spoon the gravy over everything. Serve with Lacquered Coriander Carrots on the side. YUMMY!
Pot Roast in the Instant Pot
Preparing pot roast in the InstantPot is not my preferred method unless my meat is frozen or I am in a pinch for time. I prefer to smell it simmering in the oven all day and serve it with the juices in the Dutch oven. But all that to say, it is easy peasy to make pot roast in the Instant Pot.
Start by seasoning the roast as stated above. Set the InstantPot on sauté and add the avocado oil. Sear the roast on all sides and then deglaze with the red wine. Cancel the sauté setting and set the Instant Pot to 90 minutes of high pressure. Slice onions and stack on top. Add some additional salt and pepper and Everything Seasoning if using, and cover and seal. Allow the pot roast to release pressure naturally when the timer goes off. Shred onions and roast together. Add chopped parsley and serve with Lacquered Coriander Carrots.
Preparing the Cheesy Grits
Technically, cheesy grits are a separate recipe, but in this house, we eat our pot roast with cheesy grits, so they go together like a two-for-one. You could easily substitute cheesy grits with mashed potatoes if grits aren’t your thing. But give them a try if you have never had them.
To prepare the grits, gather all your ingredients together. Start with high-quality GMO stone-ground grits. With all the pesticides and genetically modified products on the market, you have to be careful with corn products these days.
Cheesy Grits Recipe (from A Spicy Perspective)
- 3 cups whole milk
- 2 cups water or bone broth
- 1 1/4 cup stone-ground grits
- 2 tsp. salt
- 1 tsp garlic powder
- 1/4 tsp. cayenne pepper
- 1/4 tsp. paprika
- 6 T butter
- 1 1/2 cup shredded cheddar cheese
Bring water, milk or broth, salt, garlic powder, cayenne pepper, and paprika to a boil over medium-high heat in a large 6 qt. saucepan. Carefully whisk in grits until all the lumps are gone. Turn down the heat to low and cover and simmer according to the package instructions. It is usually between 15-20 minutes. Stir occasionally. Once the grits seem thick and creamy, add butter and cheese and stir until incorporated. EnJOY!
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In everything you do -eat, play, and, love- may it always be Seasoned with Joy!
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