Prep Time 30 mins – Slow Cook Time 8 hrs – Servings 4 to 6
2 teaspoons vegetable oil
1 (2 to 2 1/2 pound) chuck roast
1 (.87-ounce) packet brown gravy mix
1 (1-ounce) packet au jus mix
1 1/2 cups water
1 (8-ounce) package sliced mushrooms
5 1/2 cups water
1 teaspoon salt
1 1/2 cups quick cooking grits
1 (14.5-ounce) can petite diced tomatoes, drained
In a large skillet, heat oil over medium high heat. Add roast and sear both sides 5 to 8 minutes, or until golden brown.
Lightly spray the crock of a 6-quart slow cooker with nonstick cooking spray. Add roast and sprinkle with dry gravy mix and au jus mix. Pour the water in and add the mushrooms. Place the lid on and cook on low about 8 hours, or until the roast shreds easily and is fork tender.
To make the grits, heat water to boiling; stir in salt. Whisk grits into boiling water, being sure to break up any lumps. Reduce heat to low and cover. Cook, stirring occasionally, about 10 minutes or until grits are tender to your liking. Stir in drained tomatoes and cook an additional 2 to 3 minutes. Add salt to taste.
Serve grits topped with roast and gravy.