Sunday Pot Roast with Creamy Cheddar Cheese Grits
MAKES 6 SERVINGS (photo on page 54)
Your family will come running for a taste of this rich Sunday supper star.
1 (3- to 4-pound) boneless chuck roast, trimmed
3 teaspoons kosher salt, divided
1 teaspoon ground black pepper, divided
3 tablespoons vegetable oil
1 (15.5-ounce) can crushed tomatoes
1 (32-ounce) container beef broth
4 large sprigs fresh thyme
3 bay leaves
2 tablespoons finely chopped fresh rosemary
4 large carrots, peeled, halved lengthwise, and cut into 3-inch pieces
3 large stalks celery, cut into 3-inch pieces
3 cloves garlic, halved
1 large yellow onion, cut into 8 wedges
1 tablespoon cornstarch
1 tablespoon cold water
Cheese Grits (recipe follows), to serve
Garnish: chopped fresh parsley, ground black pepper
