Grillades & Grits | Paula Deen

Ingredients

• 1/2 cup chopped fresh parsley
• 1 (10 oz) can extra hot stewed tomatoes
• 5 medium or 4 large tomatoes, peeled and quartered
• 1 teaspoon dried basil
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 2 tablespoons Paula Deen's Hot Sauce
• 3 bay leaves
• 1 teaspoon dried thyme
• 4 cups beef broth or water
• 3 tablespoons Oil
• 1 cup diced celery
• 3 large garlic cloves, minced
• 2 medium onions, chopped
• 4 tablespoons cooking oil
• 1 large chopped bell pepper
• 4 tablespoons bacon grease
• 1/3 cup all purpose flour plus 1/4 cup
• garlic powder
• Kosher salt
• Black pepper
• 1 (3 lb) chuck roast, cut into 1 in. pieces