It's strange. In December I oscillate between two extremes. I either want to spend all day in the kitchen making very special, highly involved meals, like from-scratch homemade pasta. Or I can only bring myself to spend 12 minutes cooking because I'd rather be watching Christmas Vacation.
For those times when you want something super tasty but don't want to be shackled to the kitchen, I present to you, Mississippi Pot Roast and Cheese Grits.
This is the meal I make nearly every Christmas Day for dinner. I love that I can throw everything into the Instant Pot in 5 minutes and then a couple of hours later dinner is ready. That way I can spend the day watching the kids play with their presents and be present with my family, rather than spending all day in the kitchen. And something about a big giant piece of meat still feels very festive (like The Great Who Roast Beast).
Also, there's only a handful of ingredients, which is super handy.
I make these in the Instant Pot, but you can adapt the recipe for a slow cooker and cook for 7-8 hours on low. Or you can go real old-school and cook in your Dutch oven at 275°F for about 2 hours (add more liquid if you do that!).
You can be extra fancy and use the sauté function on the Instant Pot with some olive oil and butter to brown the meat on all sides. It's yummy, but I generally skip this step out of laziness. The big flavors in the ranch seasoning, French onion soup mix, and pepperoncinis pack so much of a punch I never really miss it.
BONUS RECIPE - The leftover shredded meat is amaaaaaaaaazing on Hawaiian rolls the next day. The best way to eat it - cut the entire package of rolls in half, hamburger-style. Add the shredded meat, put on a layer of provolone cheese, deli sliced peperonccinis, and spicy mustard, then the top half of the rolls. Then top the rolls with a little melted butter and shake of more Montreal steak seasoning. Cover with foil and bake for 20 minutes at 375°F . INCREDIBLE.
THE RECIPE
Mississippi pot roast and cheese grits
prep time 5 minutes
cook time 2 hours
total time 2 hours 15 minutes
servings 4 - 6
INGREDIENTS
FOR THE ROAST
3-4 lb beef roast (chuck, bottom round, any kind will do)
1 packet of ranch seasoning mix, 1 oz
1 packet French Onion soup mix, 1 oz
1/2 stick of butter (1/4 cup)
½ jar of pepperoncinis with the juice
½ cup beef broth
FOR THE GRITS
1 cup old fashioned grits
3 cups water
2.5 cups milk
4 oz cheese - I used Parmesan today but it's amazing with Monterey Jack, Cheddar, Colby Jack, whatever you have on hand
salt and pepper
paprika and/or Parsley for garnish
DIRECTIONS
Place roast in your instant pot and place the half stick of butter on top. Sprinkle the ranch mix and French onion soup mix over the roast. Pour the pepperoncinis and juice around the roast.
Put on the lid and make sure it is turned to sealing (not venting). Select manual cooking and set the cook time to 90 minutes. After cooking is complete, allow the pressure to release naturally (I am nearly always too impatient for this and do quick release, but it is better to give it the time!.
While the pressure is releasing, make the grits. Bring the water and milk to boil in a medium saucepan over medium-high heat. Watch it as the milk can bubble over quickly! Stir in the grits and a pinch of salt, reduce the heat to low, and simmer with the lid on for 10-12 minutes, stirring occasionally.
Once the grits are cooked and most of the liquid has evaporated, turn off the heat. Add cheese and salt and pepper to taste, stirring to incorporate.
Time to eat! Shred the roast between two forks. Ladle the grits into a bowl, sprinkle with paprika and parsley, and top with shredded brisket and pepperoncinis. Drizzle a bit of the au jus from the roast over top.
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