{eat on it} bbq pot roast with cheddar ranch grits

crock pot recipes are a dime a dozen but when you find one that really works it is as if you have discovered a gold mine! over the years i have collected a few impressive recipes {that merit big time bragging rights} but recently felt that i needed to expand my repertoire. this mouth-watering recipe discovered on plain chicken did not disappoint! i felt as if i was the mother of all crock pot cooks out there as my children {and their friends} devoured every last bite! so get out those crock pots and be the hero of your very own in-home dining experience!

2 teaspoons garlic salt
1/2 teaspoon pepper
1 {4-5} boneless chuck roast, trimmed
1 {12 ounce} can of coke
1 {12 ounce} bottle of chili {i only used 2 tablespoons}
2 tablespoons worcestershire sauce
2 tablespoons hot sauce {i actually left this part out}
3 tablespoons corn starch
1/4 cup milk

sprinkle garlic salt and pepper over the roast. place the roast in a 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 for 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 tablespoons ranch dressing mix
1 1/2 – 2 cups shredded cheddar cheese

in a medium pan, bring the chicken broth to a boil. slowing stir in the grits. reduce heat to medium low. cook 5 minutes, stirring occasionally. stir in the ranch mix and cheese. cook until cheese is melted. serve immediately.

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2 thoughts on “{eat on it} bbq pot roast with cheddar ranch grits

  1. Debbie Henn says:

    Sounds wonderful! I can’t wait to try it.
    Debbie Henn

  2. jdctrucking says:

    Doggonit, I wish I’d’ve waited until after supper to read this! I am so starving now, it looks incredible.

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