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You Need to Make This Grillades and Cheese Grits Recipe

Beef Grillades and Cheese Grits

You Need to Make This Grillades and Cheese Grits Recipe

If you're looking for a new, unique recipe to treat your family with, this is it. Quick and simple recipes are great, but sometimes you just want to do something special. This recipe is more complex than many of our other recipes, making it a great choice for when you want to do something a bit different.

Making dinner on the weekends is often a different affair than cooking it on weeknights. You have more time on your hands, and you're usually well-rested. The kids might even be available to help you cook, lifting some of the weight off of your shoulders.

This is a great weekend slow cooker meal to try. You'll have to complete some steps before using the crock pot, but none of them are too difficult. By making this a weekend recipe, you'll have plenty of time to prep the ingredients for the slow cooker.

Your family will absolutely love this recipe. It's one to keep on hand for years to come! Having a wide array of slow cooker recipes to choose from will help you ensure dinner is always exciting. Make sure to check out all of our other great slow cooker recipes!

Grillades and Cheese Grits


2 pounds top round steak (about ½ inch thick)
1 teaspoon salt, divided
¼ teaspoon pepper
¼ cup all-purpose flour, divided
2 tablespoons vegetable oil
2 celery ribs, chopped
1 red bell pepper, cored and chopped
1 medium onion, chopped
3 garlic cloves, minced
1 (14 ounce) can beef broth
1 teaspoon dried Italian seasoning
½ teaspoon ground red pepper
2 (14½ ounce) cans diced tomatoes with basil, garlic, and oregano
2 cups uncooked quick-cooking grits
2 cups Gruyère cheese, shredded (about 8 ounces)
Chopped fresh parsley, for garnish if desired


1. Sprinkle steak with ½ teaspoon salt and pepper. Set aside 1 tablespoon flour. Cut steak into 2-inch pieces; dredge in remaining flour.

2. Heat oil in a large nonstick skillet over medium-high heat; add steak, and cook 3 minutes on each side or until browned. Transfer to a 5-quart slow cooker.

3. Add vegetables and garlic to skillet; sauté 3 minutes. Add beef broth, stirring to loosen particles from bottom. Stir in Italian seasoning and red pepper. Pour mixture over steak.

4. Drain 1 can tomatoes. Add drained tomatoes and remaining can of tomatoes to steak mixture. Cover and cook on low 6 hours or until steak is very tender.

5. Increase heat to high. Stir together reserved flour and 2 tablespoons water until smooth; gently stir into steak mixture. Cover and cook 15 minutes or until mixture is slightly thickened.

6. Meanwhile, bring 8 cups water and remaining ½ teaspoon salt to a boil in a 4-quart saucepan; gradually whisk in grits. Reduce heat, and simmer, whisking often, 5 minutes or until thickened; stir in cheese. Serve grillades over grits. Garnish, if desired.

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