Beef Pot Roast and Jalapeno Cheese Grits

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

Beef Pot Roast and Jalapeno Cheese Grits

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

Cook Time 10

Total Time 10 15

Servings servings

Calories 891kcal

Author Marye Audet-White

Equipment

Slow Cooker

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