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Home » Recipes » Slow Cooker Beef

Slow Cooker Pot Roast with Jalapeno Cheese Grits

Published: Jan 8, 2025 by Marye

This is the best slow cooker pot roast recipe ever -- so easy and when you pair that tender, falling apart beef with the creamy, jalapeno cheese grits you won't need to call the family to dinner more than once. Not only does it make the whole house smell like Sunday at Gramma's; it tastes amazing. Easy recipe.
Total time for the recipe to be finished.Total Time 10 hours hours 15 minutes minutes
Jump to Recipe Pin Recipe
Tender slow cooker pot roast on a bed or jalapeno cheese grits in a white bowl.
Serving of pot roast with cheese grits with a text overlay for Pinterest

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.

Close up of a bowl of cheese grits with pot roast spooned on top.
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.

...one heck of a great recipe!

5 star rating
5 star rating
5 star rating
5 star rating
5 star rating
...that there is one heck of a great recipe! You nailed it and so could I - my family thanks you.
PJ

🗝️ 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

  1. This recipe is as flexible as it is delicious. Missing an ingredient? No problem—there’s always a workaround!
  2. Swap the beef for pork loin, turkey breast, or even venison.
  3. Use mashed potatoes, rice, or noodles instead of grits.
  4. Substitute whole or evaporated milk for the heavy cream. Be warned, it will change the texture slightly.
  5. Try a different cheese—whatever you have on hand will work.
  6. Use fresh garlic instead of garlic powder for a more robust flavor.
  7. 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:

  1. 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.
  2. 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

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👩‍🍳 Let's answer those questions: FAQs

Have other questions? Ask me in the comments!

What’s the best cut of meat for pot roast?

A chuck roast or round roast is ideal. Look for one with plenty of marbling for the best flavor and tenderness.

How long should it cook?

In a slow cooker, low and slow is the way to go—8 to 10 hours is perfect. If you’re using the oven or stovetop, plan for about 1 hour per pound of meat.

How do I make the roast tender?

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.

A cut of well marbled beef is ready to be made into slow cooker pot roast.
Look for a roast with plenty of marbeling.

⏲️ 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 slow cooker and go.

📚 More Southern comfort: related recipes you'll love

  • Overhead view of French Onion Pot Roast in the slow cooker.
    Slow Cooker French Onion Pot Roast
  • Closeup of meat and vegetables in the slow cooker.
    Crock Pot Roast with Potatoes and Carrots
  • Close up of Cajun Pot Roast in the slow cooker.
    Cajun Slow Cooker Pot Roast
  • Close up of shredded pot roast meat in a slow cooker.
    Crock Pot Mississippi Pot Roast

🍽️ Perfect pairings: what to serve with

cloverleaf rolls in a muffin tin

Cloverleaf rolls are easy to make, they freeze well, and they're a fantastic addition to this meal.


Close up overhead view of a bowl of gree

Southern green beans are tangy and so flavorful!


Close up of a cake with a slice being removed.

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

Tender slow cooker pot roast on a bed or jalapeno cheese grits in a white bowl.

Beef Pot Roast and Jalapeno Cheese Grits

4.86 from 7 votes
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This is the best slow cooker pot roast recipe ever -- so easy and when you pair that tender, falling apart beef with the creamy, jalapeno cheese grits you won't need to call the family to dinner more than once. Not only does it make the whole house smell like Sunday at Gramma's; it tastes amazing. Easy recipe.
Course Main Dish - Beef
Cuisine American - Southern
Prep Time: 15 minutes minutes
Cook Time: 10 hours hours
Total Time: 10 hours hours 15 minutes minutes
Servings:8 servings
Calories:891
Author:Marye Audet-White

Ingredients

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

Storage:
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!
Tips:
  • 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

Calories: 891kcal | Carbohydrates: 34g | Protein: 57g | Fat: 58g | Saturated Fat: 31g | Cholesterol: 261mg | Sodium: 1461mg | Potassium: 968mg | Sugar: 1g | Vitamin A: 1280IU | Vitamin C: 6.7mg | Calcium: 339mg | Iron: 5.6mg

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?

More Slow Cooker Beef

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About Marye

Meet Marye Audet, a wizard in the kitchen and a storyteller at heart. Marye is like your eccentric but fun aunt who knows all the secret recipes and isn't afraid to spill them.

Comments

    4.86 from 7 votes (4 ratings without comment)

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    Love it? Give it 5 stars!




  1. PJ says

    January 17, 2024 at 12:10 pm

    5 stars
    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!

    Reply
  2. Lois says

    April 26, 2023 at 4:12 pm

    5 stars
    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!

    Reply
  3. Anna says

    October 29, 2020 at 11:28 pm

    Is that 800 calorie amount per serving?

    Reply
    • Marye says

      October 30, 2020 at 8:21 am

      Yes it is. 🙂

      Reply
  4. Catherine @ Whine and Dancing says

    October 23, 2017 at 1:58 pm

    5 stars
    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!

    Reply
Marye Audet-White, founder of Restless Chipotle Media

Hey Y'all, I'm Marye

Welcome to my kitchen! ☕

NY Times bestselling author. 10 cookbooks. Mom of 8 kids. Homeschooling mom for 22 years. Addicted to Hallmark Christmas Movies. Collector of old cookbooks.

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