1750ml bottlecabernet sauvignon wine(Merlot or any favorite red wine can be substituted)
1-232-ozboxes beef stock
3tbsp (23g)cornstarch(arrowroot or potato starch may be substituted)
baby yellow potatoes, carrots, onions, optional(in addition to, or instead of the cheese grits)
Cheese Grits
6cups (1.4l)chicken stock or broth
2teaspoonsalt
1teaspoonpepper
2cups (292gyellow or white grits
2cups (480ml)half and half(half whole milk and half heavy cream may be substituted)
8oz (226g)shredded cheddar cheese
Instructions
Braise Beef
Salt and pepper the chuck roast on all sides.
Heat olive oil in electric skillet or Dutch oven over medium high heat (375° F in electric skillet).
Add chuck roast and brown on both sides. Add garlic cloves and herbs to skillet. Pour bottle of wine and box of beef stock over roast. Bring to a boil and reduce to a very low simmer and (200° F in electric skillet) cover (if using a Dutch oven, place in a 275° F oven).
Allow to slowly braise for 4 hours, turning once at the halfway mark. If adding any vegetables, do so at the 3-hour mark. If you notice liquid has evaporated too quickly, a second box of beef stock or equal amounts of water may be added.
When roast is fork tender and liquids are reduced to about one cup, carefully remove roast and any vegetables from pan. Turn heat up on electric skillet to about 375° F (about medium on stove if using a Dutch oven).
Add cornstarch to a small jar. Top off with roughly 1 cup of cold water. Replace the lid and shake the jar well until the cornstarch is combined with the water. Add to remaining liquid while whisking constantly, until gravy has thickening and is smooth, 1-2 minutes. If gravy is too thick, add more water and whisk again. If gravy is too thin, add a little more cornstarch back to the jar with cold water and add this to the gravy while whisking constantly.
Serve pot roast over cheese grits or with vegetables that have been braised with roast. You can also serve pot roast with risotto or mashed potatoes. Leftovers will keep in the fridge for 3-4 days and make great hot subs or French dips!
Make Cheese Grits
Bring chicken stock (or water) to a boil in a large saucepan. While whisking constantly, slowly pour in the corn grits and continue whisking for 1-2 minutes after all grits have been added to the pot.
Cover the pot and reduce to a simmer and cook for 30 minutes, stirring every 5-7 minutes.
Whisk in half and half, cover again, and continue to cook for another 20-30 minutes, stirring every 5-7 minutes.
Remove from heat and stir in cheddar cheese.
Notes
*To make this in an instant pot, place all pot roast ingredients in instant pot, except for cornstarch and water. Pressure cook on high for 60 minutes. Remove meat and any vegetables and switch to saute function. Proceed as above with cornstarch slurry to make gravy. *To make this in a slow cooker, place all pot roast ingredients in slow cooker, except for cornstarch slurry. Slow cook on low for 8-9 hours. Remove meat and vegetables and pour remaining liquid in a saucepan or skillet. If more than one cup, reduce down to one cup over medium-high heat. Proceed as above with cornstarch slurry to make gravy.