Step-by-step instructions
- Place the chuck roast at the bottom of your slow cooker. Sprinkle the ranch dressing mix and au jus gravy mix evenly over the top.
- Add the pepperoncini peppers and the stick of butter.
- Set your slow cooker to low and let it cook for about 8 hours, or until the meat is nice and tender.
- While the roast is cooking, bring the water to a boil in a medium pot.
- Stir in the corn grits, then reduce the heat and cook according to the package instructions.
- Once the grits are nearly done, stir in the diced jalapenos and shredded cheddar cheese. Mix until the cheese has melted and everything is combined.
- Once the pot roast is ready, serve it alongside the creamy jalapeno cheddar grits. If you like, sprinkle some chopped green onions on top for a pop of color and flavor.
Best ways to enjoy it
When plating your Mississippi Pot Roast and Jalapeno Cheddar Grits, consider serving the pot roast on a large platter for a family-style meal. You could also garnish with fresh herbs or green onions to make it visually appealing. To round out your meal, think about serving it with sautéed greens or a light salad.
Storage and reheating tips
Storing leftovers properly is essential. Allow your Mississippi Pot Roast and Grits to cool completely before transferring them to airtight containers. They can be stored in the refrigerator for up to 3-4 days. For even longer storage, place the pot roast in a freezer-safe container for up to 3 months. When reheating, make sure your pot roast reaches an internal temperature of 165°F to ensure food safety.
Helpful cooking tips
To ensure your Mississippi Pot Roast comes out perfectly every time, here are a few tips:
- For more flavor, sear the chuck roast before placing it in the slow cooker. This can enhance the richness of the dish.
- Don’t skip the pepperoncini; they add a unique tang that balances the richness of the meat.
- If you prefer thicker grits, reduce the amount of water slightly during cooking.
Creative twists
Don’t hesitate to make this dish your own! Here are some variations to enhance your Mississippi Pot Roast with Jalapeno Cheddar Grits:
- Swap out the jalapenos for roasted red peppers for a milder flavor.
- Add a sprinkle of smoked paprika to the grits for a smoky undertone.
- For a hearty, southern twist, try serving it with collard greens or cornbread on the side.
FAQs
How long does it take to prepare this dish?
Prep time is quick—about 10-15 minutes. The slow cooker does the heavy lifting, taking about 8 hours on low.
Can I substitute the chuck roast?
Yes! You can use a brisket or round roast if you prefer, though the cooking times may vary.
How do I store leftovers?
Store leftovers in airtight containers in the fridge for up to 3-4 days or freeze for up to 3 months. Always reheat to at least 165°F before serving.
By following this straightforward recipe, you’ll create a dish that warms the soul and delights the taste buds. Enjoy your culinary adventure!
