Friday, December 11, 2015

BBQ Pot Roast over Cheddar Ranch Grits

The cooler weather is rolling in and with a busy schedule crockpot meals are the way to go. I really welcomed the change of using grits instead of rice. My only complaint was the ranch was too strong, I would cut back to just a sprinkle or to taste. I also forgot to do the cornstarch mixture at the end of cooking the roast so my sauce wasn’t as pretty and thick as it was supposed to be. Overall I would make this again for sure!

BBQ Pot Roast over Cheddar Ranch Grits
(Adapted from Plain Chicken)

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.
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.

1 comment:

  1. Anyway this was some serious Korean BBQ, much better than anything I've had in center city or South Philly. Food Truck Catering