A strange intersection between my corporate life and my passion for food inspired this extremely successful Sunday dinner – and that compliment is coming from Christian who typically hates pot roast!. I don’t know if I’ve ever mentioned it on my site before, but I run the Consumer Affairs department for The Clorox Company.  So how does a bleach company inspire food?  Well, Clorox actually owns 30+ brands…from Brita water filtration to Glad trash and food storage bags to Hidden Valley Dressings and KC Masterpiece BBQ sauces to Burt’s Bees.  So there’s some food mixed in there…not your typical SavoryGirl type food, but food nonetheless.

What really triggered this dish though, was Clorox’s recent acquisition of the Soy Vay company…who just happens to make my absolute favorite store bought teriyaki sauce – Veri Veri Teriyaki.  While I was very familiar with the teriyaki sauce, I was less familiar with their other marinades. So when I was poking around the freezer and saw a beef chuck pot roast in there I decided it was as good of a time as any to try one out….served alongside creamy grits and spicy bok choy and you have yourself a delicious Sunday Dinner!  

1 bottle Soy Vay Hoisin Garlic Asian Glaze & Marinade
Beef Chuck Pot Roast (about 3 1/2 pounds)
1 tbsp olive oil
2 tsp salt
1 tsp black pepper
1 cup diced carrots
1 cup diced celery
1 large diced onion
1/2 stick butter
Prepared grits
Baby bok choy (sautéed with a bit of sesame oil, salt, pepper & red pepper flakes)

Marinate roast overnight with 3/4 of the bottle of Soy Vay marinade in the refrigerator.  Reserve the other 1/4 bottle.

3 hours prior to dinner time on the next day, remove roast from marinade and pat dry. Season beef chuck generously with salt and fresh ground black pepper. Add the olive oil to a Dutch oven and brown beef over medium-high heat on all sides. Remove the chuck roast and add the rest of the ingredients. Reduce the heat to medium, and cook the vegetables in the butter for 5 minutes, stirring.

Place the beef chuck roast back in with the vegetables, cover and roast in a preheated 275 degrees F. oven for 2 1/2 hours, or until fork tender. Let the beef rest on a cutting board for 10 minutes before slicing (or shredding, which I prefer) against the grain.

Add reserved 1/4 bottle of marinade mix to the vegetable mixture and simmer over high until thickened and reduced slightly.  Taste and adjust seasoning accordingly.

Pile roast on top creamy grits and spoon vegetable mixture over the top. Serve alongside spicy sauteed bok choy.  Be prepared to be surprised by how delicious this is…seriously, after taking a few bites Christian said, and I quote, “Being married to you is delicious!”