BBQ Pot Roast over Cheddar Ranch Grits

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


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


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.


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