I’ve been on a serious comfort food kick lately. I’d blame it on the arrival of the autumnal season but our temperatures have actually gone back up into the 70’s these last few days. But I’m soldiering on in my kitchen pretending freezing temperatures are upon us, making meals like chicken and dumplings, chili and this pot roast.
My slow cooker was missing in action across the street (my neighbor borrowed it last weekend and I forgot I didn’t have it back yet) so I made this pot roast in an actual pot in the oven. But it could easily be adapted for the slow cooker for ease of preparation while you are at work away from home. It did make my house smell heavenly though.
I decided on an Italian-style roast because for whatever reason I was craving cheesy grits to go alongside my roast instead of the usual mashed potatoes. So provolone cheesy grits could be topped with tomato and garlic infused shredded beef. Makes sense, right?
And this recipe makes a boatload of beef so I’ll be sharing the simple and also super tasty beef vegetable soup I made the day after with my pot roast leftovers. Also a comfort food meal. Trust me, I’ve got you covered for dinner ideas through the entire winter and it’s only mid-October!
Tell me, what’s the weather like in your area right now? And are you as big a fan of comfort food in the fall and winter as I am? What are your favorites? As always thanks for making and sharing my recipes!
- 4 lb. beef pot roast, visible fat trimmed and discarded
- 2 T. olive oil
- 1 sweet onion, chopped
- 1/2 c. fresh parsley, chopped
- 2 t. garlic powder
- 1 t. oregano
- 1 t. salt
- 1/2 t. black pepper
- zest and juice of 1/2 fresh lemon
- 1 (10 oz.) can beef consommé
- 1 (14.5 oz.) petite cut diced tomatoes, undrained
- Preheat oven to 250 degrees.
- In a large stock pot over medium high heat, heat the olive oil until shimmering. Add the roast and brown on all sides... will take up to 20 minutes. Remove roast from pot and set on a cutting board.
- Add the onion and cook, stirring to scrape up the browned bits in the bottom of the pot. Add the parsley, garlic powder, oregano, salt, pepper, zest and lemon juice and stir to combine. Add the beef consommé and tomatoes. Stir well.
- Add the browned roast to the pot and cover with the lid. Put the pot in the oven and cook for 4 hours.
- Remove the pot from the oven. Shred the beef, put the lid back on and continue to cook for one more hour. Serve the beef and juices over provolone cheesy grits.
- 2 c. whole milk
- 2 c. water
- 1 c. grits
- 1 t. salt
- 1/2 t. black pepper
- 1 1/4 c. provolone cheese, shredded
- 2 T. butter
- To a saucepan over high heat, add the milk and water and bring to a gentle boil. Slowly whisk in the grits. Reduce the heat to a simmer and cook, stirring occasionally until the grits have absorbed all liquid and have a thick, smooth consistency, about 15 minutes.
- Stir in the provolone cheese and butter until melted and heated through. Serve immediately.
Leave a Reply