Wednesday (8/5): Blackened Cajun Pot Roast with Roasted Garlic-Creole Gravy, Creamy Cheddar Grits, and a Charred Corn, Zucchini & Sweet Pepper Skillet (Gluten-Free)

This is not your ordinary pot roast.

Our Blackened Cajun Pot Roast is coated in a smoky blend of paprika, garlic, herbs, mustard, and just a touch of sweetness, then slow-cooked until the beef is fall-apart tender and packed with rich, savory flavor. The cooking juices become a velvety Roasted Garlic-Creole Gravy made with onions, celery, peppers, Creole mustard, Worcestershire, and a splash of hot sauce for just the right amount of warmth.

Then we serve it over creamy cheddar grits—the kind made with butter, whole milk, heavy cream, and plenty of sharp cheddar, so every spoonful is smooth, rich, and made for catching every drop of that gravy.

On the side, a colorful skillet of charred corn, zucchini, sweet peppers, and red onion brings smoky edges, fresh lime, and a little brightness to balance the comfort of the roast and grits.

Every bite is bold, buttery, smoky, creamy, and deeply satisfying. It feels like classic Southern comfort food took a trip through Louisiana and came back even better.

Tender Cajun beef. Roasted garlic gravy. Cheesy grits. Charred vegetables. This is the meal people will still be thinking about the next day.

Delivered Wednesday afternoon between 2:30 and 5:30.

Ingredients: Beef Chuck Roast, Olive Oil, Smoked Paprika, Sweet Paprika, Garlic Powder, Onion Powder, Dried Oregano, Dried Thyme, Pepper, Ground Mustard, Salt, Brown Sugar, Yellow Onions, Celery, Bell Peppers, Garlic, Tomato Paste, Beef Broth, Worcestershire Sauce, Creole Mustard, Gluten-Free Soy Sauce, Balsamic Vinegar, Hot Sauce, Bay Leaves, Butter, Gluten-Free Flour, Heavy Cream, Grits, Chicken Broth, Whole Milk, Cheddar Cheese, Zucchini, Fire-Roasted Corn, Bell Peppers, Red Onion, Ground Cumin, Parsley, Lime Juice