Foodie Chickie

This is really a rich and decadent dish to serve during the holidays. You can make the grits as creamy as you want or a bit thicker. Which mine ended up being. I have to play around with that a bit more. My apologies for the poor picture quality but don't let that fool you. The meal was delicious.


 

 



BBQ Pot Roast over Cheddar Ranch Grits

Adapted from Plain Chicken

Ingredients

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

Directions
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.