Mississippi Pot Roast
Servings: 4 servings
Ingredients
- 2 lb round roast, trimmed and cut into two inch pieces
- 1 tbsp kosher salt
- ½ tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp grated onion
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ cup sliced pickled pepperoncinis
- ¼ cup pepperoncini juice
For the grits:
- 1 cup stone-ground grits
- 4 cups water
- 1 tbsp unsalted butter
- 1 tsp kosher salt
Instructions
- Trim and cut round roast into two inch pieces.
- Add to slow cooker, along with salt, pepper, garlic powder, grated onion, dried basil and oregano, sliced pepperoncinis and pepperoncini juice.
- Mix to combine.
- Cook on low for 5-6 hours or until meat is tender and falls apart when stirred.
- Twenty minutes before serving pot roast, add corn grits (yellow or white) water and salt to a small saucepan.
- Bring grits to a boil, stir, then cover and let simmer for 15 minutes.
- Uncover, stir and continue to cook grits until water has been absorbed and grits are creamy.
- To serve, scoop grits onto the middle of each plate and top with the roast and juices. Sprinkle with fresh parsley if desired. Enjoy.