Ingredients
Method
Prepare the Mississippi Pot Roast
- Generously season the beef chuck roast with salt and black pepper on all sides to enhance its flavor.
- Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Sear the roast on all sides until it develops a rich brown crust, which helps lock in the juices and adds depth to the final dish.
- Place the seared roast into a slow cooker or a heavy-duty ovenproof pot if using the oven method. Sprinkle the ranch seasoning and dry brown gravy mix evenly over the top of the roast.
- Add 120 grams of butter, 6–8 pepperoncini peppers, and 1 cup of beef broth around the roast. These ingredients create a rich, savory environment that will infuse the meat with tangy and delicious flavors.
- For the slow cooker method, cover and cook on low for 8 hours until the meat is tender and easily shredded. For the oven method, preheat the oven to 350°F (175°C), cover the pot tightly, and cook for approximately 4 hours or until the meat is tender.
- Remove the roast from the cooking liquid and shred the beef thoroughly using two forks. Discard any excess fat and return some of the cooking liquid to moisten the shredded beef.
Prepare the Creamy Jalapeño Cheddar 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.
- Stir frequently and cook the grits until thick and creamy, typically around 5–7 minutes, depending on the grits used.
- Remove the grits from the heat and stir in 2 tablespoons of butter, 1½ cups of shredded cheddar cheese, and the finely diced jalapeño. Season with salt and pepper to taste, blending everything until smooth and creamy.
- Plate the creamy jalapeño cheddar grits generously with the shredded Mississippi pot roast. Garnish with additional pepperoncini peppers if desired for an extra tangy kick.