Entrees

Draft Room Pot Roast

$16.00

Italian pot roast, Slow braised beef, Carrots, Onion, Celery, Grits.

The Story

Our Draft Room Pot Roast is a love letter to Sunday dinners, where Italian tradition meets Southern comfort. We slow-braise tender beef until it falls apart at the touch of a fork, nestled alongside classic mirepoix vegetables. Served over creamy grits, it's the kind of dish that makes you want to linger at the table.

Make it at Home

Italian-Style Pot Roast with Creamy Grits

Save

This comforting pot roast combines the best of Italian braising techniques with Southern hospitality. The beef becomes incredibly tender after hours of slow cooking, while the vegetables create a rich, flavorful base that pairs perfectly with creamy grits.

Ingredients

3 lbs chuck roast, cut into 6 oz portions
3 tbsp olive oil
1 large onion, diced
3 carrots, cut into 2-inch pieces
3 stalks celery, cut into 2-inch pieces
4 cloves garlic, minced
2 tbsp tomato paste
1 cup dry red wine
2 cups beef broth
2 sprigs fresh rosemary
3 sprigs fresh thyme
2 bay leaves
1 cup stone-ground grits
4 cups whole milk
4 tbsp butter
1/2 cup grated Parmesan cheese
Salt and black pepper to taste

Instructions

1
Preheat oven to 325°F. Season beef portions generously with salt and pepper on all sides.
2
Heat olive oil in a large Dutch oven over medium-high heat. Sear beef portions until browned on all sides, about 3-4 minutes per side. Remove and set aside.
3
In the same pot, add onion, carrots, and celery. Cook until softened, about 8 minutes. Add garlic and tomato paste, cooking for 1 minute until fragrant.
4
Pour in red wine, scraping up any browned bits. Let reduce by half, about 3 minutes.
5
Return beef to pot and add beef broth, rosemary, thyme, and bay leaves. Liquid should barely cover the meat. Bring to a simmer.
6
Cover and transfer to oven. Braise for 2.5-3 hours until beef is fork-tender and vegetables are very soft.
7
During the last 30 minutes of braising, prepare grits. Bring milk to a gentle simmer in a heavy-bottomed saucepan.
8
Slowly whisk in grits, reduce heat to low, and cook stirring frequently for 20-25 minutes until thick and creamy.
9
Stir butter and Parmesan into grits, season with salt and pepper to taste.
10
Remove pot roast from oven, discard herb stems and bay leaves. Taste braising liquid and adjust seasoning.
11
Serve beef and vegetables over creamy grits, spooning the rich braising liquid over the top.

Matt's Place · Atlanta, GA

Online Ordering

Reserve a Table

Matt's Place

Name *

Phone *

Date *

Party Size

Occasion

Special Requests

We'll confirm your reservation by phone or email.