Rich and full of slow-cooked goodness, this pot roast is perfect for a romantic dinner for two. Just in time for Valentine’s Day, this oh-so-easy to make meal will not only please the palate, it’ll wow your sweetheart. Cabernet Sauvignon and Balsamic vinegar create an unparalleled richness that is only enhanced when served atop every Southerner’s favorite: a steaming hot bed of grits, all dressed up with smoky, Gouda cheese.
This is a bowl so comforting, so warming, and so impressive, you’ll think you’re dining in an elegant, downtown restaurant on Valentine’s night.
For the Beef:
1 tablespoon vegetable oil
1 boneless beef chuck roast, about 2-3 pounds
1 tablespoon pepper
½ tablespoon salt
½ cup of beef broth
½ cup of Cabernet Sauvignon
3 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce
2 tablespoons light brown sugar
1 can (8 ounces) tomato sauce
1 large onion, quartered
2 cloves garlic, peeled and left whole
4 sprigs fresh thyme
2 bay leaves
1 tablespoon flat leaf parsley, chopped
For the Grits:
½ teaspoon salt
6 oz Gruyere cheese, shredded
2-3 tablespoons milk
Salt to taste
For the Beef:
Preheat the oven to 350 degrees. Using a Dutch oven (or another large pot with oven-safe lid)*, heat oil over moderately-high heat. While waiting for the oil to heat, season roast with the salt and pepper.
When pan is heated through, sear the beef on all sides, taking your time until the beef is surrounded on all sides with a nice, brown crust.**
Next, cover the beef with remainder of ingredients (through bay leaves).
Cover the pot and place in preheated oven. Braise for about 5-6 hours, basting every 30 minutes or so with the pan juices. It’s ready to serve when the beef is fork tender. Remove roast from pot (if it’s not falling apart, it’s not done). Place Dutch Oven on stove top over medium-high heat, simmering until the sauce is reduced by half. Remove bay leaves & thyme twigs (for the most part, the leaves should have fallen off at this point). Proceed with grits preparation.
*Can also be cooked in a slow cooker. Follow browning instructions, and then transfer to slow cooker. Bring all the juices with you from the pot! Cook on high for one hour, then reduce and cook on low for 5-6 hours or until the beef is fork tender. Reduce the sauce in a pan on the stove top.
**Don’t skip this step! Not only does this seal in the juices of the beef, but it adds a richness and depth of flavor that you won’t want to miss!
For the Grits:
Use quick cooking grits, and follow cooking instructions on box. Next, stir in salt and cheese, and add a splash of milk (2-3 tablespoons depending on desired consistency).
Serve roast & sauce over grits. Sprinkle with chopped parsley. Taste, adjust for seasonings & enjoy, y’all!