Chuck Roast with Peppers, Tomatoes and Cheese Grits
Simmered in tomatoes with sliced red peppers in a slow cooker or on top of the stove using left over chuck; the finished product is served over cheese grits.
Recipe type: Main Dish
Cuisine: American
Serves: 6-8 servings
  • 1 3-4 pound chuck roast or leftover chuck roast cut into large chunks
  • 1 large onion, halved and cut into slices
  • 3-4 cloves garlic, minced
  • 1 red bell pepper, seeded and cut into strips
  • 1 15oz can of diced tomatoes
  • 2 cups of low sodium beef broth
  • 1 Tablespoon soy sauce or Worcestershire sauce
  1. *If using a fresh chuck roast, salt and pepper both sides. In a hot skillet, brown roast on both sides. Place browned roast into a slow-cooker.
  2. *If using leftover chuck roast, shred meat into large chunks. Set aside.
  3. In a large skillet over medium-high heat, add one Tablespoon olive oil.
  4. *If browning fresh roast, add olive oil to skillet.
  5. Add onion and brown until translucent.
  6. Add garlic and cook for 30 seconds or until fragrant.
  7. Add red pepper strips and saute with the onions and garlic for 1 minute.
  8. Add the canned tomatoes. Stir to distribute.
  9. Add beef broth, soy sauce or Worcestershire and stir.
  10. *If using a slow-cooker, pour hot mixture over the roast. Cover, and cook on high for 3-4 hours or on low for 5-6 hours. 45 minutes before serving, remove roast and cover to keep warm. Make a slurry using 2 Tablespoons cornstarch and 2 Tablespoons water. Add slurry to liquid in slow-cooker. Return the meat and any juices that accumulated. Cover and continue cooking to allow the gravy to thicken a bit. At the end of cooking, remove the roast, shred meat into large chunks, and return to the slow-cooker. Mix everything together, and ladle a serving over a helping of cheesy grits, mashed potatoes, egg noodles, or rice.
  11. *If using leftover meat, bring the mixture in the skillet to a boil. Reduce heat to medium. Gently simmer to reduce liquid for 10-15 minutes. Add the meat chunks. Continue to cook over medium heat until everything is up to temperature and ready to serve. Ladle a serving over cheesy grits, mashed potatoes, egg noodles or rice.
Feel free to substitute fresh tomatoes for canned. Once I used a small package of cherry tomatoes.
Recipe by At Mimi's Table at