Comfort food doesn’t get much better than this tender, flavorful pot roast with jalapeno cheese grits. This recipe brings together smoky, cheesy goodness and a hearty, slow-cooked pot roast that will have everyone asking for seconds. And don’t worry—if grits aren’t your thing, I’ve got you covered with plenty of variations. But trust me, these grits will change your mind. Pair it with a batch of buttery cloverleaf rolls fresh out of the oven for the ultimate meal.
First published October 23, 2017. Last updated January 8, 2025 to update the tips and information.
Table of Contents
- ...one heck of a great recipe!
- 🗝️ Key takeaways: why this recipe is your new favorite
- 📖 Make it your own: yummy variations
- 💭 Insider tips: things to know
- 🥫 Leftover love: how to store and reheat pot roast with jalapeno cheese grits
- 👩🍳 Let's answer those questions: FAQs
- 📚 More Southern comfort: related recipes you'll love
- 🍽️ Perfect pairings: what to serve with
- 🍽️ No waste: creative ways to repurpose pot roast with jalapeno cheese grits
- 📞 Wrapping it up: the last word
- 📖 Recipe
- ✍🏻 A note from Marye...
- 💬 Comments
Save this recipe by clicking on the ❤️ heart on the right-hand side of the screen or in the recipe card.
🗝️ Key takeaways: why this recipe is your new favorite
- Effortless cooking: The
slow cooker does all the hard work for you, and the grits come together in a snap. - Incredibly versatile: Swap the beef for pork, turkey, or even game. Serve it with mashed potatoes, rice, or noodles if grits aren’t your style.
- Perfect for leftovers: This recipe reheats beautifully and works in everything from shepherd’s pie to hearty sandwiches.
This is my kind of food, right here. Like salisbury steak you just throw the stuff in the crock pot, you toss a few ingredients into boiling water and... VOILA!
📖 Make it your own: yummy variations
- This recipe is as flexible as it is delicious. Missing an ingredient? No problem—there’s always a workaround!
- Swap the beef for pork loin, turkey breast, or even venison.
- Use mashed potatoes, rice, or noodles instead of grits.
- Substitute whole or evaporated milk for the heavy cream. Be warned, it will change the texture slightly.
- Try a different cheese—whatever you have on hand will work.
- Use fresh garlic instead of garlic powder for a more robust flavor.
- Omit cream cheese, liquid smoke, or guajillo pepper if you don’t have them—they’re nice extras but not essential.
💭 Insider tips: things to know
Making the perfect pot roast doesn’t have to be complicated. Here are the two most important things:
- Choose the right cut of meat: Go for a chuck or round roast with plenty of marbling. Those little flecks of fat melt into the meat as it cooks, keeping it tender and flavorful.
- Season like a pro: A simple mix of salt and freshly ground pepper does the trick. Rub it into the meat and let it rest for 15 minutes before cooking.
Marye's Tip o' the day
People will tell you a lot of things about making the perfect pot roast recipe but basically it boils down (boils down - get it?) to just two things - the skill you have at seasoning the meat and the quality of the round or chuck roast you buy.
- Use 1 teaspoon Kosher salt (or ¾ teaspoon regular salt) plus ½ teaspoon freshly ground pepper per pound of meat.
- Mix the salt and the pepper together and rub it over all sides.
- Then, and this is important, let it sit on the counter for about 15 minutes before continuing with the recipe.
🥫 Leftover love: how to store and reheat pot roast with jalapeno cheese grits
Got leftovers? Lucky you!
Let leftovers come to room temperature then put them in a food-safe storage container. They'll be fine in the fridge for 3 or 4 days.
Pop into freezer bags and store for up to 3 months. Just heat and serve when you're ready to eat!
🤫 Marye's secret for zhuzhing it up
Garnish with a sprinkle of sliced green onions.
zhuzh: verb. To make something more interesting or attractive
👩🍳 Let's answer those questions: FAQs
Have other questions? Ask me in the comments!
A chuck roast or round roast is ideal. Look for one with plenty of marbling for the best flavor and tenderness.
In a
Low heat, a little liquid, and plenty of time are the keys to tender, juicy pot roast. Letting it simmer in its cooking liquid for an hour after shredding or slicing helps, too.
⏲️ Marye's time saving hacks -
Prep the roast the night before and store it in the fridge. In the morning, just toss it into the
📚 More Southern comfort: related recipes you'll love
🍽️ Perfect pairings: what to serve with
Cloverleaf rolls are easy to make, they freeze well, and they're a fantastic addition to this meal.
Southern green beans are tangy and so flavorful!
End it perfectly with sweet tea bundt cake!
🍽️ No waste: creative ways to repurpose pot roast with jalapeno cheese grits
Turn leftovers into something fresh and exciting:
Pack the leftover grits in a loaf pan, cover with plastic wrap and refrigerate over night. Turn out of the pan, slice, and fry until the edges are crispy and golden. Serve the reheated pot roast over the top, sprinkled with hot pepper vinegar sauce.
📞 Wrapping it up: the last word
This pot roast with cheesy grits is the kind of meal that makes every day better. It’s easy, comforting, and packed with flavor. Whether it’s a cozy family dinner or an easy dish for guests, this recipe has you covered.
And don’t forget to try it with the grits—even if you’re not a grits fan, this version might just make you a believer. You're also going to want to try this beef stew with onion soup mix!
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please comment below and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Beef Pot Roast and Jalapeno Cheese Grits
Print Pin Recipe Rate RecipeIngredients
Slow Cooker Pot Roast
- 4 pounds chuck roast, well marbled
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 cup beef stock
- 3 celery stalks, leave whole
- 1 carrot, leave whole
- 1 onion, large, cut in quarters
- 1 tablespoon Worcestershire sauce
- 1 guijillo pepper, optional
Jalapeno Cheese Grits
- 3 jalapenos, seeded and chopped
- 3 tablespoons butter, divided use
- 1 cup heavy cream
- 7 cups water
- 1 teaspoon Kosher salt
- 2 cups grits, uncooked - not instant
- 2 ½ cups smoked cheddar cheese, grated
- 4 ounces cream cheese, cubed
- Pinch garlic powder
- ½ teaspoon liquid smoke, optional
- Smoked Paprika, garnish
Instructions
Slow Cooker Pot Roast
- Mix the salt and pepper together and rub it over the surface of the meat.
- Let stand 15 minutes if possible.
- Place the meat in the slow cooker, carefully add the remaining ingredients, and set the heat to low.
- Cook for 9 to 10 hours - about an hour before serving shred the meat so that it can simmer in its juices.
- Remove carrot, onion, celery, and guijillo pepper
- Remove the meat to a serving plate.
- Pour about 1 cup of the cooking liquid into a pan on medium heat and whisk in 1 tablespoon of cornstarch.
- Stir until thickened.
- Add the shredded meat to the pan and gently stir to cover it in the gravy.
- Serve the meat over the grits.
Creamy Jalapeno Cheese Grits
- Melt 1 tablespoon of the butter in a heavy saucepan.
- Saute the jalapenos until soft then remove to a plate.
- Add the water, the cream, the salt, and the rest of the butter.
- Bring to a boil and slowly whisk in the grits.
- Cook according to instructions on the package whisking to keep out lumps.
- When grits are thick and tender add the cream cheese and smoked cheddar.
- Taste, add the liquid smoke if desired, and adjust seasoning.
- Spoon into a shallow bowl and top with the pot roast.
- Sprinkle on a little smoked paprika as garnish.
Notes
- Choose the right cut of meat: Go for a chuck or round roast with plenty of marbling. Those little flecks of fat melt into the meat as it cooks, keeping it tender and flavorful.
- Season like a pro: A simple mix of salt and freshly ground pepper does the trick. Rub it into the meat and let it rest for 15 minutes before cooking.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
✍🏻 A note from Marye...
I know y'all don't always like the stories bloggers tell so when I have one I try to put it at the very bottom so you can read or skip as you like.
So, I know someone is going to ask if they HAVE to serve the cheese grits with this because they HATE grits. Technically no, you don't have to. You can serve it over mashed potatoes or whatever BUT please try it with the grits - even a few spoonfuls of grits on the side - at least once?
These cheese grits are creamy and cheesy perfection... just a little smoky with a tiny jalapeno burn. They hold the gravy from the pot roast and when you take a bite ... OMG Heaven! Seriously, you'l be saying y'all and sippin' sweet tea before you know it. And if all the grits you've ever had are from Cracker Barrel you hush now. Those aren't grits. I'm not sure what they are but grits they are not.
This is SO easy and so delicious you'll be making it all year long! Dinner plus a house that smells like home. Who doesn't want that?
PJ says
Honey child, that there is one heck of a great recipe! So glad you are encouraging folks to try grits - course stone ground - Red Hills makes great course grits - add that cream, cheese and heat - wow. Thanks for all the info on the beef pot roast. You nailed it and so could I - my family thanks you. Perfect for this freezing weather we are having. It's as warm as it will get today in NW Florida - 45 degrees?! lawd!
Lois says
OMG! Sounds incredible. To the grocery tomorrow for sure and I will make this the day after today. Thank you for this recipe that my Southern born and bred husband will love!
Anna says
Is that 800 calorie amount per serving?
Marye says
Yes it is. 🙂
Catherine @ Whine and Dancing says
Mother Nature sure has been teasing us here in North Texas, hasn't it?!? I love the idea of combining roast with grits. Maybe because I live in Texas too, I just love cheesy grits! I usually serve them with grilled shrimp. I will have to try them with roast!