Slow Cooker BBQ Pot Roast over Cheddar Ranch Grits – chuck roast slow-cooked in a homemade BBQ sauce and served over Quick Cheddar Ranch Grits – this pot roast is SOOO good! I wanted to lick my plate! EVERYONE LOVES this pot roast!
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Pin This RecipeTexas BBQ Pot Roast Recipe
Looking for easy dinner recipes? Well, look no further. This BBQ Pot Roast is one of our all-time favorite pot roast recipes. Chuck roast slow cooked all day in a quick homemade BBQ sauce. The end result is the most tender meat I’ve ever eaten. We especially love the tangy homemade barbecue sauce. I serve the roast over some quick Cheddar Ranch Grits – OMG! The grits are good enough to eat all on their own but are incredible when combined with the roast. Give this a try the next time you need an easy dinner recipe the whole family will enjoy!
How to Make BBQ Pot Roast
This is such an easy recipe. Place a boneless chuck roast in the crock pot. In a small bowl, whisk together a can of cola, chili sauce, Worcestershire sauce, and hot sauce. Pour the barbecue sauce mixture over the beef roast. Cover the crockpot and cook on LOW all day. Remove the pot roast from the slow cooker. reserving juices in the slow cooker. Skim fat from the top of the juices, if desired. In a small bowl, whisk together cornstarch and milk. Pour into the reserved juices and cook, uncovered on high 15 minutes or until thickened, stirring occasionally. While the sauce is thickening, make the grits. Bring quick cook grits and chicken broth to a boil over medium-high heat. Reduce heat and add Ranch seasoning mix and cheese. Shred the bbq beef with two forks. Serve the bbq beef with the sauce over the cheesy grits.
Tips & Frequently Asked Questions
- Do I need to pan-sear the meat before adding it to the slow cooker? Searing or browning the meat is not necessary. To brown the roast, heat vegetable oil or olive oil in a large skillet. Sear a boneless beef chuck roast for a few minutes on each side. Place meat in the crockpot. Use a little beef broth to deglaze the skillet and scrape up the brown bits from the pan. Add the browned bits to the slow cooker. Those browned bits are flavor gold!
- I use Heinz Chili Sauce. It is near the ketchup at the grocery store.
- Feel free to add vegetables to the slow cooker – potatoes, carrots, a large onion, mushrooms, red pepper, and green peas are good.
- Sometimes I add some garlic powder, chili powder, and liquid smoke to the crockpot.
- Can you freezeBBQ Pot Roast? Yes! You can freeze leftover pot roast for a quick meal later.
- Here is our recipe for Homemade Ranch Dressing Mix: https://www.plainchicken.com/homemade-ranch-dressing-mix/
What kind of cut of meat do you use for pot roast?
The most popular cut of beef to use is a Chuck roast. You can also use brisket or round roast. All of these cuts of meat contain enough connective tissues that will slowly break down into rich collagen as they cook slow and low all day in the crockpot. Collagen takes time to break down. Using the slow cooker method to cook pot roast results in a tender, melt-in-your-mouth, fall-apart beef.
What to serve with Pot Roast
This is one of our favorite slow cooker recipes. This makes a lot of food. It is a great recipe for when you have large crowds to feed. Leftovers make great french dip sandwiches! YUM!
We serve the roast over the cheese grits with some rolls and green beans. If you aren’t a fan of grits, try this over some rosemary garlic potatoes and asparagus.
Looking for more side dish ideas? Here are a few of our favorite recipes from the blog that go great with this simple recipe:
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Slow Cooker BBQ Pot Roast over Cheddar Ranch Grits
Ingredients:
Roast
- 2 tsp garlic salt
- ½ tsp pepper
- 1 (4 to 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
- ¼ cup milk
Grits
- 1½ cup quick cook grits, not instant
- 3 to 4 cups chicken broth
- 2 Tbsp ranch dressing mix
- 1½ to 2 cups shredded cheddar cheese
Instructions:
Roast
- 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.
Grits
- 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.
Notes:
Steph
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Is the measurement for hot sauce correct? I assume you mean Tabasco or something similar. Seems like 2 Tbsp would be unbearably spicy. Should it be 2 tsp? Thanks! Looks delicious!
I used Frank's hot sauce and I did use 2 tablespoons. Adjust to your tastes. Enjoy!
I also am really wanting to know what the chili sauce is, because I think of sriracha. 12 oz of sriracha seems like it would be very hot. Is it a sweet chill sauce like the Heinz brand?
It is like a spicy ketchup – you can google "Heinz Chili Sauce" to see what it is.
What exactly is "chili sauce"? Is it like sriracha sauce?
It is like a spicy ketchup – you can google "Heinz Chili Sauce" to see what it is.
OMG! Made this yesterday. I'm not really a fan of pot roast either, but this…..to die for. I browned the meat outside on the gas grill and then followed the recipe as written. The only change I will make next time, and believe me there will be MANY next times, I am going to pour the sauce in a gravy separator and pour off the fat before thickening with the cornstarch/milk mixture. The grits were fabulous. Could have made a meal of those alone. Thanks for sharing.
You had me at the photo. This looks and sounds so good, I can't wait to try it!
I've never had grits before (California girl here), but the picture looked great. I have no comparison on how the grits should taste and/or feel, but it was kinda weird. I tried it when it was done and I was worried that my family would not go for the texture OR the flavor. I served it in a bowl with the meat on top and drenched it in the sauce. Ohhh, that sauce! The grits were not at all an obstacle once the sauce was on it. The meat came out perfectly tender and I will definitely make again. Thanks!
This was delicious, my family loved it!!!
I'm am so making this this weekend! I bet the leftover pot roast (assuming there is any) will be great on a po'boy. Thanks for posting!
wow!!!! just had this for dinner and it was amazingly awesome!!
Oh my goodness! Making this the first chance I get. Hubs will love me forever.
Lisa – so glad it was a hit! I will have to try it with the Dr. Pepper next time!
Made it today with Dr. Pepper and it was AMAZING! Will definitely make this again! Thanks!
Made it today with Dr. Pepper and it was AMAZING! Will definitely make this again! Thanks!
Lisa – I haven't tried Dr. Pepper but I am sure it would be just fine. Enjoy!
Have you ever used Dr Pepper instead of Coke?
That's what I keep on hand….
I made this last night and it was delicious. My son ate it but didn't really love the "gravy". I think because it was not the traditional beefy gravy. It was one of a few recipes I have found on Pinterest that actually came out just like the picture!! Thanks, will make it again.
Did not like the gravy either, too much chili sauce, too tomato-y, too sweet. I understand the premise of having the "zip" or "zing" of these ingredients, but it's too much and needs something to balance it. The milk/cornstarch didn't neutralize it at all