This shredded beef with cheesy grits is one of my favorite comfort meals. Tender, savory beef paired with spicy, rich, cheesy grits. Perfect on a cold day!
These shredded beef and cheesy grits deliver restaurant-quality with at-home convenience.
Any sort of shredded beef meal always feels like a splurge. There’s something so rich and decadent about it, but when shredded beef is paired with rich, cheesy grits, it takes it to another level. Whether you want it for a simple Sunday supper or just a comforting celebration meal, it’s one you might find yourself craving often on cold days.
This recipe features a chuck roast that braises slowly in a rich mixture of tomatoes, onions, garlic, and red wine until it becomes fall-apart tender. The long simmer concentrates the flavors into a deeply savory sauce that’s perfect for spooning over creamy, cheesey grits.
The grits are cooked slowly with milk and water until thick, then finished with sharp cheddar, paprika, and cayenne for a little heat. The result is the perfect balance of rich, cheesy comfort and bold, savory beef.
How to make Shredded Beef with Cheesy Grits
Because the beef cooks low and slow in the oven, most of the work is hands-off. Once the meat is tender, it’s shredded and simmered briefly in the sauce to soak up even more flavor before serving over the cheesy grits.
What you need
- Beef: Chuck roast, cut into large pieces.
- Aromatics: Yellow onions and a garlic bulb, which is roasted and turned into a paste.
- Sauce: Red wine, canned whole peeled tomatoes, and beef stock.
- Cheesy grits: You only need old-fashioned grits, whole milk, sharp cheddar cheese, paprika, and cayenne powder.
- For serving: Italian parsley, though minced chives would also be delicious!
That’s it! You are just a few simple ingredients away from a big bowl of warming shredded beef. I like my shredded beef to have a bit of heat, so I really load up on the crushed red pepper, but you can use it to taste.
How to Make It
Step 1: Brown the beef.
Pat the chuck roast dry and season all over with kosher salt and black pepper. Heat neutral oil in a large ovenproof pot and brown the beef in batches until deeply browned on all sides. Transfer to a bowl.
Step 2: Cook the aromatics.
Melt butter in the same pot and cook the sliced onions until softened and browned. Brown the halved garlic briefly.
Step 3: Deglaze the pot and prepare the broth.
Pour in the red wine and scrape up any browned bits from the bottom of the pot. Add the tomatoes, beef stock, and seasonings.
Step 4: Braise the beef.
Return the beef to the pot. Cover and bake for 2½ to 3 hours until the beef is tender. Stir occasionally and add more stock if the liquid reduces too much.
Step 6: Shred the beef.
Remove the pot from the oven. Squeeze the roasted garlic cloves from their skins and mash them into a paste. Shred the beef. It will be fall-apart tender at this point!
Step 7: Finish the sauce.
Skim excess fat from the pot and lightly mash the tomatoes. Return the shredded beef and garlic paste to the pot and simmer uncovered for 20 to 30 minutes.
Step 8: Cook the grits.
Bring water to a boil in a saucepan. Whisk in the grits and cook until they begin to thicken. Add the milk and cook over low heat, whisking regularly, for 20 to 25 minutes until tender. Finish with cheese, paprika, cayenne, and black pepper.
Step 9: Serve it up.
Divide the cheesy grits between shallow bowls. Spoon the shredded beef and sauce over the top and finish with freshly chopped parsley.
FAQ
Can I use a different cut of beef?
Yes. Chuck roast is ideal because it becomes very tender during long braises, but beef shoulder, brisket, or short ribs can also work well.
Can I substitute the red wine?
Yes. If you prefer not to cook with wine, simply replace it with additional beef stock. The flavor will still be rich and savory.
What kind of grits should I use?
Old-fashioned grits work best here because they develop a creamy texture while still holding some structure. Quick grits can be used in a pinch, but will cook faster and may be slightly less creamy.
Can I make this ahead of time?
Absolutely, and the shredded beef tastes even better the next day. Store it in the refrigerator and gently reheat before serving with freshly made grits. If you make the grits the night before, you will want to reheat gently on the stove and loosen them up with a few splashes of milk.
How should leftovers be stored?
Store the beef and grits separately in airtight containers in the refrigerator for up to 3 to 4 days.
Shredded Beef with Cheesy Grits
Ingredients
Shredded beef:
- 3 pounds chuck roast (fat trimmed and cut into large pieces)
- 2 tablespoons neutral oil (plus more, if needed)
- 2 tablespoons butter
- 2 yellow onions (peeled, halved, and thinly sliced)
- 1 head garlic (halved cross-wise, peel left on)
- 2 cups red wine (or beef stock)
- 3 (15-ounce) cans whole peeled tomatoes
- 2 cups beef stock (plus more if needed)
- 3 teaspoons kosher salt (plus more to taste)
- 1½ teaspoons black pepper (plus more to taste)
- ½ teaspoon crushed red pepper (plus more to taste)
Cheesy grits:
- 2 cups old-fashioned grits
- 6 cups water
- 2 cups whole milk
- 4 ounces sharp cheddar cheese (shredded, yielding about 1 cup total)
- 1½ teaspoons kosher salt (plus more to taste)
- 1 teaspoon paprika
- ½ teaspoon cayenne powder (plus more to taste)
- Black pepper to taste
For serving:
- ¼ cup Italian parsley (finely chopped)
Instructions
Brown the beef:
- Preheat oven to 375ºF.
- Pat the chuck dry and season all over with 3 teaspoons of kosher salt and 1½ teaspoons black pepper.
- Heat the oil in a large ovenproof pot over medium-high heat. Once hot, add the beef without crowding the pot and cook in batches, 3 to 4 minutes per side until completely browned all over. Transfer to a bowl.
- If there is excess oil in the pot, strain it off; avoid scraping out the fond.
Cook the aromatics:
- Melt the butter in the pot over medium heat. Add the onions and cook, stirring often, for 7 to 8 minutes until browned. Add the garlic bulb, cut-side down, and cook for 1 minute until fragrant. Season the aromatics with salt and pepper.
Deglaze the pot:
- Pour in 2 cups of red wine and scrape up any browned bits stuck to the bottom. Bring to a boil.
- Add the cans of whole peeled tomatoes and 2 cups of beef stock. Season with more kosher salt, black pepper, and ½ teaspoon crushed red pepper. Bring to a boil and then turn off the heat. Taste and season to your preference.
Braise the beef:
- Return the beef to the pot. Flip the garlic bulbs so they are cut-side up and the garlic is sitting slightly on top of the pot.
- Cover the pot and transfer it to the oven. Bake for 2½ to 3 hours until tender. Stir the beef occasionally and spoon broth over the garlic as it cooks. Add more beef stock if the liquid evaporates too quickly.
Shred the beef:
- Remove the pot from the oven. Scoop out the garlic and transfer it to a plate. Carefully pop the cloves of garlic out of the skin. Discard the garlic skins. Using a fork, mash the cloves into a paste.
- Transfer the beef to the same plate and shred it with two forks.
- Skim off excess fat or oil from the top of the liquid in the pot and discard it. Lightly mash the tomatoes with a spoon.
- Return the garlic paste and shredded beef to the pot and bring to a boil. Reduce the heat to low and simmer uncovered for 20 to 30 minutes to reduce the broth further. Add more liquid as necessary and stir occasionally to keep it from burning. Taste and season to your preferences.
Prepare the cheesy grits:
- In a large saucepan, bring 6 cups of water to a boil.
- Add the grits, whisking as you add them to the water. Reduce the heat and whisk regularly for 6 minutes until they begin to thicken.
- Add the milk and cook over low heat for 20 to 25 minutes, whisking regularly, until the grits are thick and tender.
- Add 1½ teaspoons kosher salt, 1 teaspoon paprika, and ½ teaspoon cayenne powder. Add black pepper to taste.
- Add the shredded cheese and whisk to incorporate. Once melted and thick, turn off the heat. Taste and season again to your preferences.
To serve:
- Divide the cooked grits between shallow bowls and spoon the shredded beef on top. Finish with freshly minced parsley. Enjoy!
This is the best dish I have ever made in my life and I can cook!
That makes me so happy to hear!
Do you have a lid on the pot while it is in the oven?
This is one of those recipes that is so simple you wonder how you’ve never had anything like it before. Absolutely phenomenal flavors that develop while cooking, the sauce and beef go so well with a bowl a cheesey grits. Use yellow grits or polenta. I add extra cheese. One of favorites recipes. Thank you so much.
I’m so happy you enjoyed it – thank you for the comment!