Mississippi Pot Roast with Jalapeno Cheddar Grits is a comforting and delectable dish that truly captures the essence of southern cuisine. Picture tender, juicy chuck roast cooked to perfection in a zesty blend of ranch seasoning and au jus, served alongside creamy jalapeno cheddar grits that add a delightful kick. This recipe is perfect for gatherings, weeknight dinners, or when you simply want a hearty, satisfying meal to warm you from the inside out.
Why you’ll love this dish
There are countless reasons to try this recipe! First and foremost, it’s utterly delicious, combining the rich flavors of beef roast with a zesty twist from pepperoncini peppers. It’s also incredibly simple to make, requiring minimal effort thanks to the slow cooker. This dish is budget-friendly and perfect for families, making it an excellent choice for a weeknight dinner or a cozy Sunday meal.
Here’s what one happy cook had to say about this recipe:
"I made the Mississippi Pot Roast for a family gathering, and it was a total hit! The flavors were amazing, and those jalapeno cheddar grits were the perfect complement. I can’t wait to make it again!"
Step-by-step overview
Making Mississippi Pot Roast with Jalapeno Cheddar Grits is a breeze! You’ll first start by seasoning your chuck roast, then let it slow-cook to tender perfection. As the meat cooks, you’ll prepare the rich and creamy grits with cheese and spicy jalapenos. In no time, you’ll have a delightful meal ready to serve!
What you’ll need
Here’s what you need to whip up this mouth-watering dish:
- 3-4 pounds chuck roast
- 1 packet ranch dressing mix
- 1 packet au jus gravy mix
- 1 cup pepperoncini peppers
- 1 stick of butter
- Salt and pepper to taste
- 1 cup corn grits
- 2 cups water
- 1 cup shredded cheddar cheese
- 1-2 jalapenos, diced
- 1 tablespoon butter (for grits)
- Optional: green onions for garnish
If you’re interested in substitutions, feel free to swap the cheddar for pepper jack for an extra kick or use a leaner cut of meat if desired.
