Welcome to the heart of Southern comfort food with this irresistible Mississippi Pot Roast Grits Bowl. This dish has taken the culinary world by storm, often going viral for its unique combination of flavors and textures that evoke the warmth of home-cooked meals. Imagine tender, slow-cooked beef that falls apart at the touch, infused with zesty spices and served atop a bed of rich and creamy grits. Rooted in Southern tradition, this recipe marries the classic pot roast with the beloved Southern-style grits, creating a comforting bowl that's perfect for family dinners or meal prep.
Ingredients
Scale:
3-4 pounds chuck roast
1 packet ranch dressing mix
1 packet au jus mix
1 cup beef broth
1 stick of unsalted butter
1-2 cups pepperoncini peppers (with some juice)
1 cup stone-ground grits
4 cups water or chicken broth
1 cup heavy cream or milk
1 cup shredded sharp cheddar cheese
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Additional pepperoncini (optional)
Cracked black pepper (to taste)
Instructions
Place the chuck roast in a slow cooker, ensuring it sits flat for even cooking.
Sprinkle the ranch dressing mix and au jus mix evenly over the roast.
Add the beef broth around the roast, ensuring it's well-coated with the seasonings.
Top the roast with a stick of butter and scatter the pepperoncini peppers around it.
Cover the slow cooker and cook on low for 8 hours or high for 4 hours.
In a large pot, bring 4 cups of water or chicken broth to a boil over high heat.
Gradually whisk in the grits, reduce the heat to low, and cook for 20-25 minutes.
Stir in the heavy cream and cheddar cheese, mixing until creamy and smooth.
Place a generous scoop of creamy grits in a bowl, top with shredded pot roast, and drizzle with some of the cooking juices.
Finish with fresh parsley, additional pepperoncini, and cracked black pepper, if desired.
