Description
A delicious twist on a classic dish featuring tender Mississippi pot roast served with creamy jalapeño cheddar grits.
Ingredients
Scale
- 3 pounds chuck roast
- 1 packet ranch dressing mix
- 1 packet au jus gravy mix
- 1 cup pepperoncini peppers
- 1/2 cup beef broth
- 2 cups grits
- 1 cup shredded cheddar cheese
- 1/4 cup diced jalapeños
- 4 cups water
- 1/2 cup heavy cream
- 2 tablespoons butter
Instructions
- In a slow cooker, place the chuck roast and sprinkle the ranch and au jus mixes over it. Add pepperoncini and beef broth on top.
- Cover and cook on low for 8 hours or until the meat is tender.
- In a pot, bring water to a boil. Stir in grits and cook according to package instructions.
- Mix in jalapeños, cheddar cheese, heavy cream, and butter into the grits until creamy.
- Serve the pot roast over a bed of creamy jalapeño cheddar grits.
Notes
- For extra heat, add more jalapeños to the grits or spices to the roast.
- Let leftovers cool completely before storing.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Southern
Nutrition
- Serving Size: 1 plate
- Calories: 550
- Sugar: 2g
- Sodium: 950mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 120mg