Beef & Peppers with Cheese Grits



Pour olive oil in the bottom of a slow cooker.

Generously coat the beef roast on all sides with cumin, salt, and pepper. Place in slow cooker.

Cover the beef roast with peppers, onion, and minced garlic. Pour red wine vinegar over the top. Cover and cook on low 6 to 8 hours or until the roast is fork tender.

When done, use two forks to pull beef apart. Serve with peppers and onions.

!For the Cheese Grits:

About 8 minutes before serving, bring salted water or chicken stock to boil in a small stock pot. Slowly stir in grits, reduce heat to medium-low, and cook for five minutes.

Remove from heat and stir in butter and cheese. Adjust salt if needed.

Adjust the consistency of the grits by adding milk.