How to Make the Best Pot Roast Ever for Dinner!

beef chuck roast

🥗Healthier: lean beef cuts

💰Cheaper: pork shoulder

Lean beef cuts are lower in fat, while pork shoulder is often more affordable.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: instant mashed potatoes

Sweet potatoes are more nutritious, while instant mashed potatoes save time and money.

Season both sides of the beef chuck roast with salt and pepper.

Heat an electric skillet to 375°F and add a little olive oil.

Sear the chuck roast in the skillet until browned on both sides.

Add 3 whole peeled garlic cloves, 2 sprigs of rosemary, and 2 sprigs of thyme on top of the roast.

Pour in an entire bottle of red wine (750 mL) and a box of beef broth.

Bring the mixture to a boil, then reduce the heat to 200°F, cover, and cook for at least 2 hours.

After 2 hours, check the roast; if it’s not tender, flip it over and cover it again for another hour.

At the 3-hour mark, if adding vegetables, do so now; otherwise, cover and let it cook for another hour.

To make cheese grits, add salt and pepper to boiling chicken stock, then whisk in corn grits.

Stir the grits frequently every 5 to 7 minutes for 30 minutes with the lid on.

After 30 minutes, whisk in half and half and cover for another 20 minutes.

Check the beef; remove the sprigs of rosemary and thyme, leaving the garlic cloves.

Increase the heat to 375°F to reduce the liquid in the skillet.

Add cheddar cheese to the cooked grits and whisk until melted, then turn off the heat.

Make a cornstarch slurry by mixing cornstarch with cold water in a mason jar until smooth.

Check the beef again; it should be tender and have a deep mahogany color.

Pour the cornstarch slurry into the beef liquid while whisking to thicken the gravy, adjusting with more water or slurry as needed.

Let the gravy thicken for about a minute while whisking, then serve.

Cooking Techniques

Equipment Needed

Spice Level: