Bourbon Street Beef with Cheese Garlic Grits
1 Beef Rump Roast
1 bottle Tony Chachere's Roasted Garlic Marinade
5 Bell Peppers, Sliced
1/2 cup Tony Chachere's Zesty Sandwich Sauce
Inject Beef Roast with marinade. Season with Bold Seasoning. Heat oil and sear over medium high heat. Place in slow cooker on high for 5-7 hours until it falls apart. Add sauce and stir. Serve over grits.
Cheese Garlic Grits
4 cups water
1 1/4 cup grits
1 teaspoonTony Chachere's Bold Seasoning
1 1/2 sticks butter
1 1/2 cups sharp cheddar cheese
Boil water. Add grits and Tony's Seasoning and stir constantly. Cook for 5-7 minutes. Add butter. Add 1 cup of cheese. Stir. Divide into 6 bowls. Sprinkle remaining cheese on top. Add 1/2 cup of beef on top. Serve.
Information Source: Gaye Sandoz, Tony Chachere's Creole Foods