Description
This hearty Mississippi Pot Roast recipe features tender, slow-cooked beef chuck roast infused with tangy pepperoncini peppers and savory ranch seasoning. Served over creamy jalapeño cheddar grits, this comforting meal combines rich flavors and a spicy kick, perfect for a satisfying dinner that is easy to prepare using either a slow cooker or oven.
Ingredients
Pot Roast
- 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
Creamy Jalapeño Cheddar Grits
- 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
Instructions
- Season the Roast: Generously season the beef chuck roast with salt and black pepper on all sides to enhance the flavor of the meat.
- Sear the Roast: Heat 1 tablespoon of olive oil in a large pot or skillet over medium-high heat. Sear the roast on all sides until it develops a rich brown crust, which helps lock in juices and adds depth to the final dish.
- Prepare for Slow Cooking: Place the seared roast into a slow cooker or a heavy-duty deep pot if using the oven method. Sprinkle one packet of ranch seasoning and one packet of brown gravy mix evenly over the top of the roast.
- Add Flavor Enhancers: Add 120 grams of butter, 6 to 8 pepperoncini peppers, and 1 cup of beef broth around the roast. These ingredients create a moist environment that will infuse the meat with tangy and savory flavors.
- Cook the Roast: For slow cooker method, cover and cook on low for 8 hours until the meat is tender and easily shredded. For oven method, preheat the oven to 160°C (320°F), cover the pot tightly, and cook for about 4 hours or until the roast is tender.
- Shred the Beef: Remove the roast from the cooking liquid and shred the beef thoroughly using two forks. Discard any excess fat and reserve some cooking liquid to moisten the shredded beef if desired.
- Prepare the Grits: In a medium saucepan, bring 4 cups of milk or water to a simmer over medium heat. Gradually whisk in 1 cup of quick grits to prevent lumps from forming.
- Cook the Grits: Stir frequently and cook the grits until thick and creamy, typically around 5 to 7 minutes depending on the grits used.
- Finish the Grits: Remove the grits from heat and stir in 2 tablespoons of butter, 1 1/2 cups of shredded cheddar cheese, and the finely diced jalapeño. Season with salt and pepper to taste to balance the flavors.
- Serve: Plate the creamy jalapeño cheddar grits and top generously with the shredded Mississippi pot roast. Garnish with additional pepperoncini peppers if desired for an extra tangy kick.
Notes
- You can substitute water for milk in the grits for a lighter option, though milk adds creaminess.
- Adjust the number of jalapeños based on your preferred spice level.
- Using a slow cooker is the easiest method, but oven cooking yields excellent tender results as well.
- Reserve some cooking liquid from the roast to mix into the shredded beef to keep it moist.
- This recipe can be made halal by using halal-certified beef and gravy mix as specified.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
