Mississippi Roast Beef & Creamy Grits Recipe
Braised Beef cooked low and slow in a rich tomato – based sauce served with Red Bell Peppers, Onion, Pickled Okra over Stone Ground Grits
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Ingredients
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Beef and Sauce
Creamy Grits
Toppings
Method
Beef and Sauce Preparation
- 1
Sear the Beef
In a large skillet, heat the olive oil over medium-high heat. Season the chuck roast with salt and black pepper. Sear the roast on all sides until browned, about 4-5 minutes per side. Remove from skillet and set aside.
- 2
Sauté Vegetables
In the same skillet, add chopped onion and red bell pepper. Sauté until softened, about 5 minutes. Add minced garlic and sauté for an additional minute until fragrant.
- 3
Prepare the Sauce
In a large slow cooker, combine the sautéed vegetables, diced tomatoes, beef broth, Worcestershire sauce, oregano, thyme, and additional salt and pepper to taste.
- 4
Combine and Cook
Place the seared roast into the slow cooker. Cover and cook on low for 8 hours or until the beef is tender and easily shreds with a fork.
Creamy Grits Preparation
- 5
Boil Water
In a medium saucepan, bring the water to a boil. Add salt to taste.
- 6
- 7
Add Cream and Butter
Once the grits are cooked, stir in the heavy cream and butter. Adjust salt to taste and keep warm until ready to serve.
Assembly and Serving
- 8
Serve the Dish
Spoon a generous amount of creamy grits onto each plate. Top with the shredded Mississippi roast beef and sauce. Garnish with pickled okra and additional chopped bell pepper if desired.