Cut each Chuck Roast into six pieces and season with salt and pepper. Heat olive oil and butter in large skillet on medium-high heat.
Add roast, cooking until browned on each side. Remove from skillet and set aside.
Place carrots in skillet and cook for five minutes. Add onion and garlic. Cook until onion is tender.
Return Chuck Roast to skillet and add red wine. Stir well. Add beef stock and tomatoes, then simmer on low heat for about three hours, or until tender. Once finished, remove Chuck Roast, allowing leftover liquid to cook into a glaze.
Preheat broiler and begin to boil water in small pot. Halve jalapeños, remove seeds, and roast in broiler for 3-4 minutes until skin is blistered. Remove and steam for 15 minutes. Peel skin and set aside.
Submerge spinach in boiling water until stems are tender. Remove spinach from water and blend with jalapeños until smooth, like a paste. Set aside.
Prepare grits by heating water, half and half, and butter in a large pot over high heat until it comes to a boil. Slowly add grits while constantly whisking.
Reduce heat to low and cover pot. Stir occasionally. Season with salt for tasting purposes.
Mix grits with jalapeno paste to taste. Serve in center of plate, adding chuck roast and glaze on top. Garnish with pickled peppers and fresh herbs.
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