Name: Mississippi Pot Roast with Creamy Jalapeño Cheddar Grits Recipe
Prep time: 15 min
Cook time: PT-494346H4M5S
Total time: PT-494346H4M5S
Cuisine: American Southern
Ingredients: 1.5–2 kg beef chuck roast; 1 tbsp olive oil; 1 packet ranch seasoning; 1 packet brown gravy mix (halal); 120 g butter; 6–8 pepperoncini peppers; 1 cup beef broth; Salt & black pepper, to taste; 1 cup quick grits; 4 cups milk or water; 2 tbsp butter; 1 jalapeño, finely diced; 1 1/2 cups shredded cheddar cheese; Salt & pepper, to taste

I absolutely adore this Mississippi Pot Roast with Creamy Jalapeño Cheddar Grits Recipe because it combines rich, comforting flavors with an easy, hands-off cooking process that yields an unforgettable meal every single time. This dish brings together a tender, buttery pot roast infused with tangy pepperoncini and ranch seasoning alongside creamy, cheesy grits with just the right kick from fresh jalapeños. When I make this recipe, it feels like a warm embrace on a plate — perfect for sharing with loved ones or savoring on a cozy night in.

Why You'll Love This Mississippi Pot Roast with Creamy Jalapeño Cheddar Grits Recipe

One of the reasons I keep coming back to this Mississippi Pot Roast with Creamy Jalapeño Cheddar Grits Recipe is the incredible flavor profile. The pot roast is incredibly moist and tender, thanks to slow cooking with plenty of butter and beef broth, while the pepperoncini peppers add a subtle tang and gentle heat that perfectly balances the savory richness. The ranch and brown gravy mix seasonings work together to create a mouthwatering, layered taste that feels both familiar and exciting.

I also love how easy this recipe is to prepare. You just sear the beef, toss everything into a slow cooker or an oven-safe pot, and let it do its magic for hours. The grits come together quickly while the roast finishes cooking, so you can create a show-stopping meal with minimal effort. It’s perfect for busy weeknights, family dinners, or even casual gatherings where you want to impress without slaving away in the kitchen.

What truly makes this recipe stand out for me though is the soul-soothing combination of creamy jalapeño cheddar grits paired with that melt-in-your-mouth beef. It’s a Southern-inspired pairing that brings comfort food to a new level. Plus, the visual appeal with those pops of green jalapeño and golden cheese swirls always gets compliments. Trust me, this dish feels like a little celebration on any table.

Ingredients You'll Need

A large piece of red raw meat with white fat veins rests on a white plate on the left side, next to small glass bowls arranged in three rows on a wooden surface. The top row has green pickled peppers, shredded orange cheese, and a pot of brown liquid broth. The second row holds a bowl of white creamy mixture with herbs, light brown powder, and several small cubes of pale yellow butter. The bottom row features a small glass of yellow oil, a bowl of white milk, pale yellow cornmeal, small green peas, black pepper, and white salt. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

The ingredients for this Mississippi Pot Roast with Creamy Jalapeño Cheddar Grits Recipe are straightforward yet essential, each playing a vital role in building the perfect balance of flavor, texture, and color. From the savory beef chuck to the tangy pepperoncini, and the creamy, cheesy grits with a jalapeño kick — it all comes together to create a harmonious dish that sings.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Beef chuck roast: This cut is perfect for slow cooking because it becomes tender and flavorful over time.
Olive oil: Helps create a beautiful sear on the roast, locking in all the juices.
Ranch seasoning: Adds a tangy, herby depth that elevates the beef.
Brown gravy mix (halal): Builds a rich, velvety sauce that's essential for moist meat.
Butter: Provides luscious richness throughout the pot roast and grits.
Pepperoncini peppers: Infuse a mild heat and unique tang that brightens the dish.
Beef broth: Keeps the roast juicy and enhances the savory flavor.
Salt & black pepper: Basic seasonings that highlight all the other flavors.
Quick grits: The base for creamy cheese grits with perfect texture in less time.
Milk or water: For cooking the grits; milk adds extra creaminess.
Jalapeño: Adds a fresh spicy note; finely diced for a mild but noticeable heat.
Shredded cheddar cheese: Melts into the grits for a rich and cheesy finish.

Directions

Step 1: Season your beef chuck roast generously with salt and black pepper on all sides. This is the foundation for fantastic flavor right from the start.

Step 2: Heat the olive oil in a large pot over medium-high heat. Once hot, sear the roast on each side until it’s beautifully browned, about 3 to 5 minutes per side. This step locks in all those juicy flavors.

Step 3: Transfer the seared roast into a slow cooker or a heavy, oven-safe pot. Sprinkle the ranch seasoning packet and brown gravy mix evenly over the top of the meat.

Step 4: Add the butter, pepperoncini peppers, and beef broth around the roast. The butter will melt and enrich the cooking liquid, while the pepperoncini add a tangy punch that’s unforgettable.

Step 5: Cover and cook the roast. If using a slow cooker, cook on low for 8 hours. If using an oven, preheat to 160°C (320°F) and cook covered for about 4 hours, until the beef is fork-tender and easy to shred.

Step 6: Once the roast is tender, shred it carefully using two forks and mix it gently into the juices to soak up all that incredible sauce.

Step 7: While the roast cooks, prepare the creamy jalapeño cheddar grits. Bring the milk or water to a gentle simmer in a medium pot.

Step 8: Slowly whisk in the quick grits to prevent lumps, then cook, stirring frequently, until the mixture thickens into creamy perfection.

Step 9: Stir in the butter, shredded cheddar cheese, and finely diced jalapeño. Season with salt and pepper to taste. The cheese melting into the grits with a spicy hint from jalapeño creates a luxurious texture and flavor.

Step 10: To serve, spoon a generous portion of the creamy jalapeño cheddar grits onto each plate, top with the shredded Mississippi pot roast, and add some extra pepperoncini peppers for a bite of tang and color.

Servings and Timing

This Mississippi Pot Roast with Creamy Jalapeño Cheddar Grits Recipe comfortably serves 6 to 8 people, making it perfect for family dinners or a small gathering. The prep time is about 15 to 20 minutes, which includes seasoning and searing the roast and getting the grits ready. Cooking time depends on your method: a slow cooker takes about 8 hours on low, while slow oven roasting requires approximately 4 hours at 160°C. The grits only take around 10 to 15 minutes to prepare once the liquid is simmering. There’s no resting time needed after cooking since the beef is tender and ready to shred immediately.

How to Serve This Mississippi Pot Roast with Creamy Jalapeño Cheddar Grits Recipe

A black oval slow cooker filled with rich brown shredded meat soaked in a dark brown sauce, with several whole yellowish-green peppers placed on top and mixed within the meat layers, all resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

When I serve this Mississippi Pot Roast with Creamy Jalapeño Cheddar Grits Recipe, I like to keep things warm and inviting, perfect for comforting dinners or weekend family meals. The creamy grits provide a rich, cheesy bed that beautifully absorbs the juices from the flavorful roast. I often garnish with extra diced jalapeños or fresh parsley for a pop of color and fresh brightness that cuts through the richness.

This dish pairs wonderfully with simple green vegetables like steamed broccoli or sautéed green beans to add freshness and contrast the creamy textures. I also love serving it with a crisp, tangy coleslaw to balance the richness. For a heartier meal, roasted root vegetables work wonderfully alongside.

For beverages, I often reach for a bold red wine like a Zinfandel or Malbec that can stand up to the rich beef and cheesy grits. If you prefer non-alcoholic options, a sparkling lemonade or iced tea with a splash of lime brings a refreshing complement to the meal. Serve the pot roast hot, right out of the pot, and portion generously—this is meant to be a satisfyingly filling plate that leaves everyone happy and full!

Variations

Over time, I've enjoyed experimenting with different ways to tweak this Mississippi Pot Roast with Creamy Jalapeño Cheddar Grits Recipe to suit various tastes and dietary needs. For instance, you can swap the pepperoncini peppers with mild banana peppers if you want less heat, or add a few sliced chipotle peppers in adobo sauce for a smoky, spicy twist. The grits are perfect for customization too—try swapping cheddar for pepper jack for some extra punch or use vegan cheese alternatives for a dairy-free option.

If you need this recipe gluten-free, just ensure your ranch and gravy mixes are gluten-free, or better yet, make your own spice blends and gravy thickened with cornstarch or arrowroot. For vegan adaptations, replace the beef roast with a large portobello mushroom or jackfruit and use vegetable broth, vegan butter, and dairy-free cheese in the grits.

Cooking method variations include using an Instant Pot for a much faster cook time—about 60 to 70 minutes under pressure for the roast. Just follow the same searing steps and add the ingredients to the pot, then seal and cook. It’s a great option when you want this comforting meal on the table quickly without sacrificing tenderness or flavor.

Storage and Reheating

Storing Leftovers

I always store leftovers of this Mississippi Pot Roast with Creamy Jalapeño Cheddar Grits Recipe in airtight containers in the refrigerator. The pot roast and its juices keep beautifully for up to 4 days. The creamy grits can be stored separately in their own container to maintain their texture. Storing the components separately helps prevent the grits from becoming overly thick or mushy.

Freezing

This recipe freezes well too, making it perfect for meal prep. Freeze the shredded pot roast and gravy in freezer-safe containers or heavy-duty freezer bags for up to 3 months. I recommend freezing the grits separately for best results, as their texture can change after thawing. When reheating, you might need to add a splash of water or milk to the grits to bring back that creamy consistency.

Reheating

To reheat, gently warm the shredded roast in a saucepan over low heat, stirring occasionally until heated through. The low heat helps the flavors meld back together without drying out the meat. For grits, microwave in short intervals or reheat in a pot over low heat, stirring frequently and adding a little milk or water as needed to restore creaminess. Avoid high heat or overcooking during reheating, as this can make the grits grainy or the beef tough.

FAQs

Can I make this recipe using a different cut of beef?

Absolutely! While beef chuck roast is ideal because it becomes tender and flavorful when slow-cooked, you can also use a brisket or bottom round roast. Just be mindful that cooking times might vary slightly depending on the cut and thickness.

What if I don’t have pepperoncini peppers? Can I skip them or substitute something else?

If you don’t have pepperoncini, you can substitute with banana peppers or mild pickled peppers for a similar tangy flavor. Skipping them altogether is possible, but the unique bright, slightly spicy tang they bring really enhances the dish, so I recommend trying to include some kind of pickled pepper.

Can I prepare the pot roast and grits ahead of time?

Yes! The pot roast can be made a day or two in advance and tastes even better the next day as the flavors have more time to meld. Same with the grits; just reheat gently adding a bit of liquid to refresh the creamy texture before serving.

How spicy is this dish? Can I adjust the heat level?

This dish has a mild to medium level of heat from the jalapeño and pepperoncini. If you prefer it milder, remove the seeds from the jalapeño or reduce the amount. For more heat, you can add extra diced jalapeños or a pinch of cayenne pepper to the grits or roast.

Is this recipe suitable for slow cooker and oven alike?

Definitely! I love that this recipe is flexible—you can cook the roast low and slow in a slow cooker or use the oven to achieve the same tender results. The key is low temperature and enough cooking time to make the meat fall-apart tender.

Conclusion

I truly hope you give this Mississippi Pot Roast with Creamy Jalapeño Cheddar Grits Recipe a try because it’s one of my all-time favorites that never fails to impress. It’s comfort food elevated with a perfect balance of flavors, simple ingredients, and easy preparation that feels special enough for any occasion. Whether you’re feeding family or friends, this dish serves up hearty warmth and satisfaction with every bite—trust me, it will be a new classic in your recipe collection!