Beef Pot Roast and Jalapeno Cheese Grits

Slow Cooker Pot Roast
2 Mix the salt and pepper together and rub it over the surface of the meat.
3 Let stand 15 minutes if possible.
4 Place the meat in the slow cooker, carefully add the remaining ingredients, and set the heat to low.
5 Cook for 9 to 10 hours - about an hour before serving shred the meat so that it can simmer in its juices.
6 Remove carrot, onion, celery, and guijillo pepper
7 Remove the meat to a serving plate.
8 Pour about 1 cup of the cooking liquid into a pan on medium heat and whisk in 1 tablespoon of cornstarch.
9 Stir until thickened.
10 Add the shredded meat to the pan and gently stir to cover it in the gravy.
11 Serve the meat over the grits.
Creamy Jalapeno Cheese Grits
14 Melt 1 tablespoon of the butter in a heavy saucepan.
15 Saute the jalapenos until soft then remove to a plate.
16 Add the water, the cream, the salt, and the rest of the butter.
17 Bring to a boil and slowly whisk in the grits.
18 Cook according to instructions on the package whisking to keep out lumps.
19 When grits are thick and tender add the cream cheese and smoked cheddar.
20 Taste, add the liquid smoke if desired, and adjust seasoning.
21 Spoon into a shallow bowl and top with the pot roast.
22 Sprinkle on a little smoked paprika as garnish.