Growing up I was never a pot roast fan, but since starting this blog I have found several pot roast recipes that I really like. Of all the recipes I've tried, this might be my favorite. The roast was extremely tender and juicy, and the sauce was tangy and has a little zip to it. I served this roast over some Cheddar Ranch Grits - OMG! The grits were good enough to eat all on their own, but were incredible when combined with the roast. This was SO good that I want to make it again next week - seriously!
BBQ Pot Roast over Cheddar Ranch Grits
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
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.
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
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.
CONNECT WITH PLAIN CHICKEN