Pot Roast and Cheddar Filled Cornbread
This irresistible recipe combines tender pot roast with a delightful twist on classic cornbread. A hearty, melt-in-your-mouth pot roast stuffed in fluffy cheddar-filled cornbread will satisfy all your comfort food cravings. The savory blend of slow-cooked beef and cheesy cornbread will leave you wanting seconds!
ingredients
- 2 ½ lbs chuck roast
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 cups beef broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 1 ½ cups all-purpose flour
- ½ cup cornmeal
- 2 tsp baking powder
- ½ tsp salt
- ¼ cup unsalted butter, melted
- 1 cup milk
- 1 egg
- 1 ½ cups cheddar cheese, shredded
steps
- 1.
Preheat the oven to 325°F (163°C).
- 2.
In a Dutch oven, sear the chuck roast on all sides until browned. Remove and set aside.
- 3.
In the same pot, sauté the onion and garlic until fragrant. Add carrots and celery, cooking for another 3 minutes.
- 4.
Return the chuck roast to the pot, add beef broth, thyme, rosemary, salt, and pepper. Cover and transfer to the preheated oven. Cook for 2 ½ to 3 hours, until the beef is tender and falls apart easily.
- 5.
In a large bowl, combine flour, cornmeal, baking powder, and salt. In a separate bowl, whisk together melted butter, milk, and egg. Pour the wet ingredients into the dry ones and mix until just combined. Fold in the cheddar cheese.
- 6.
Pour half of the cornbread batter into a greased 9x13-inch baking dish. Carefully remove the pot roast from the Dutch oven and shred it, discarding any excess fat. Spread the shredded pot roast evenly over the cornbread batter. Pour the remaining cornbread batter over the top.
- 7.
Bake in the preheated oven for 25-30 minutes, or until the cornbread is golden and cooked through.
- 8.
Serve the pot roast and cheddar filled cornbread warm, and enjoy the irresistible combination of flavors.
Releated Recipes
