BBQ Pot Roast over Cheddar Ranch Grits | Plain Chicken

By bklynmommy

Ingredients

• Roast
• 2 tsp garlic salt
• 1/2 tsp pepper
• 1 (4-5 lb.) boneless chuck roast, trimmed
• 1 (12 oz) can coke
• 1 (12 oz) bottle chili sauce
• 2 Tbsp worcestershire sauce
• 2 Tbsp hot sauce
• 3 Tbsp cornstarch
• 1/4 cup milk
• Grits
• 1 1/2 cup quick cook grits (not instant)
• 3 cups chicken broth
• 2 Tbsp Ranch dressing mix
• 1 1/2 - 2 cup shredded cheddar cheese

Details

Adapted from plainchicken.com

Preparation

Step 1

Sprinkle garlic salt and pepper over roast. Place roast in 6-quart slow cooker. Combine coke, chili sauce, worcestershire and hot sauce; pour over roast. Cover and cook on high 5-6 hours or on low 8-9 hours.

Remove roast from slow cooker, reserving juices in slow cooker; keep roast warm.

Combine cornstarch and milk, stirring well; stir into slow cooker. Cook, uncovered on high 15 minutes or until thickened, stirring occasionally. Serve sauce over roast.

In a medium pan, bring chicken broth to a boil. Slowly stir in grits. Reduce heat to medium low. Cook 5 minutes, stirring occasionally Stir in Ranch mix and cheese. Cook until cheese is melted. Serve immediately.