Friday, December 21, 2012

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


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.

No comments: