Paula Deen's Grillades and Grits

Recipe by Paula Deen of The Lady and Son's in Savannah, GA. It's Mmmm-Good! I found that the cooking time may need to be increased to get the meat fork tender, so allow yourself some extra time. This can also be fixed in the crockpot.

• Ready In: 1 hr 45 mins
• Serves: 8

Ingredients

• 1 (3 lb)  chuck roast, cut into 1-inch pieces
•  kosher salt
•  black pepper
•  garlic powder
•  cooking spray
• 1⁄3 cup all-purpose flour, plus
• 1⁄4 cup all-purpose flour
• 4  tablespoons bacon grease
• 4  tablespoons  cooking oil
• 1  large bell pepper, chopped
• 2  medium onions, chopped
• 1  cup  diced celery
• 3  large garlic cloves, minced
• 4  cups beef broth or 4  cups water
• 3  bay leaves
• 1  teaspoon dried thyme
• 2  tablespoons  hot sauce (recommended ( Texas Pete)
• 1  tablespoon Worcestershire sauce
• 1  teaspoon salt
• 1  teaspoon dried basil
• 5  medium fresh tomatoes or 4  large fresh tomatoes, peeled and quartered
• 1 (10 ounce) can  extra hot stewed tomatoes (recommended ( Ro-Tel)
• 1⁄2 cup  chopped fresh parsley leaves

Directions

1. Season beef with kosher salt, black pepper and garlic powder.
2. Dust beef with about 1/3 cup flour and toss lightly.
3. Spray a cast iron Dutch oven with cooking spray.
4. Heat 4 tablespoons of bacon grease and 4 tablespoons of cooking oil (you may use all bacon grease, all solid shortening, or all cooking oil if desired).
5. Brown meat in hot fat and remove to a large bowl using a slotted spoon.
6. Leaving fat in Dutch oven, saute bell pepper, onions, celery, and garlic. Brown vegetables and remove to bowl with a slotted spoon, leaving fat in the pot.
7. Add or take away to total 3 tablespoons of fat to make your roux.
8. To make roux, add about 1/4 cup of flour, stirring constantly and slowly until flour is a nice deep brown, being careful not to burn the flour.
9. Slowly add 4 cups of beef broth or water and stir. Bring to a simmer and add back beef and vegetables.
10. Add bay leaves, thyme, hot sauce, Worcestershire sauce, salt, dried basil and stir.
11. Add fresh tomatoes and 1 can extra hot tomatoes.
12. Simmer for about 1 hour and 15 minutes, stirring occasionally.
13. Just before serving, remove bay leaves and stir in 1/2 cup chopped parsley.
14. Serve over your favorite hot buttered grits.