Step-by-step instructions
- Begin by placing the chuck roast in a slow cooker. Season it well with the ranch and au jus seasoning mixes.
- Lay the stick of butter directly on top of the roast, and scatter the pepperoncini peppers around the meat.
- Cover your slow cooker and set it to cook on low for about 8 hours, or until the meat is fork-tender.
- While that cooks, bring 4 cups of water to a boil in a saucepan.
- Once water is boiling, stir in the grits. Reduce the heat and let them cook until thickened—this should take about 5-7 minutes.
- Remove the saucepan from heat and add in a generous amount of butter, shredded cheddar cheese, and diced jalapenos.
- To serve, place the pot roast atop a mound of the jalapeno cheddar grits for a truly satisfying dish.
Best ways to enjoy it
When it comes to serving Mississippi Pot Roast with Jalapeno Cheddar Grits, presentation matters! Plate the creamy grits first, creating a welcoming, cozy base for the succulent roast. You might want to garnish with a sprinkle of extra cheese or diced green onions to add a touch of color. Pair with a light salad or steamed veggies to balance out the richness, and don’t forget some warm bread for dipping!
Storage and reheating tips
If you find yourself with leftovers (a rarity with this dish!), storing them is simple. Place the pot roast in an airtight container in the fridge for up to three days. The jalapeno cheddar grits can also be saved in a similar fashion. To reheat, warm them on the stove, adding a splash of water or milk to loosen the grits. Ensure that your meat is heated thoroughly before serving.
Helpful cooking tips
- For a bit of a flavor punch, consider adding some diced onions or garlic to the slow cooker alongside the roast.
- Allow the roast to rest for a few minutes before slicing to ensure the juices stay locked in.
- If you want to make this dish ahead of time, you can prepare the grits and roast separately and just combine them when you’re ready to serve.
Creative twists
Feel like mixing things up a bit? Try adding a handful of corn into your jalapeno cheddar grits for sweetness and texture. Or, experiment with different peppers; banana peppers or even a milder variety can add their unique spin to the dish. Want to make it lighter? Swap the chuck roast for turkey or chicken breast, adjusting the cooking time as needed.
FAQ
How long does it take to prepare this dish?
The total cooking time for the pot roast is about 8 hours in a slow cooker. Preparing the grits only takes about 10 minutes, so plan accordingly!
Can I use a different cut of meat?
Absolutely! While chuck roast is ideal for slow cooking, you may use brisket or even pork shoulder. Just keep an eye on cooking times as they vary for different cuts.
What’s the best way to store leftovers?
Store any leftovers in airtight containers in the refrigerator for up to three days. For longer storage, the pot roast can be frozen, while the grits are best consumed fresh.
Now, you’re ready to impress your family and friends with this delicious and comforting Mississippi Pot Roast with Jalapeno Cheddar Grits! Enjoy!
