SAVE! Recipe in the caption!👇🏻 Mississippi Pot Roast and Baked Cheese Grits is a meal you will want again and again! My friend Sarah made this for me over 10 years ago and thankfully shared the recipe with. I’ve been making it ever since! I got my chuck roast from Publix and I used McEwen and Sons grits. I can’t link either here. Delicious crockpot recipe ROAST 1 (2-3lb roast) 1 cup water 1/3 cup white vinegar 1 pack au jus gravy mix 1 pack of Italian dressing mix 1/2 jar of pepperoncini peppers + a little juice 1 stick of butter Carrots, potatoes, and celery- optional but I say don’t skip it! 1. Place meat in crockpot and punch holes with fork 2. Add chopped vegetables here if you’re using them 3. Mix vinegar with water, gravy mix and Italian dressing mix 4. Pour over roast (and vegetables) 5. Place peppers on top with a little of their juice. 6. Add stick of butter on top of roast. 7. Cover and cook on low for 8 hrs. **if liquid cooks down too much add a little water 8. Pull meat apart and serve. Baked Cheese Grits 4 1/2 cups of water, divided 1 tsp salt 1 cup quick cooking grits 1/2 cup butter 1 block pepper jack cheese, shredded 2 eggs, beaten Preheat oven to 350 1. Bring 4 cups of water to a boil in a medium pot. 2. While you wait for water to boil: -shred your cheese -cut butter into 1 inch pieces so it melts easily -beat two eggs and add remaining 1/4 cup water to them 3. Once water is boiling, stir in salt and grits. Reduce heat to low and let grits cook for about 2 minutes, stirring often. 4. Add butter and cheese to grits, stirring to combine and melt. 5. Remove pot from heat. 6. Dip out 2-3 large spoonfuls of grits and add to egg until mixed. This warms the egg and keeps it from scrambling when added to large pot of hot grits. 7. Now pour eggs into pot of grits. 8. Pour all into a 9x13 baking dish. Cook uncovered on 350 for 1 hr. Serve with roast.