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.
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
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 quality of the round or chuck roast
The skill you have at seasoning the meat.
How to seasonReally a good pot roast only needs salt and pepper.
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.
See? Easy!What's the best cut of meat to use?I like to get either a chuck roast or a round roast for pot roast.Round roast is my preference, although it's a little more expensive. And by little I mean pennies per pound. I look for meat that is well marbled (lots of white flecks within the roast) but doesn't have a lot of fat on the edges.The marbling is the most important part because the fat renders during cooking and flavors the meat as well as keeps it tender.Look for lots of flecks of light colored fat in the grain of the meat for the best flavor and most tender roast.