BBQ Pot Roast with Cheddar Grits

I'm definitely all about using the slow cooker in the Summer. Something about heat just makes you not want to cook but yet you still have to eat! I actually made this a few weeks ago and it really surprised us on how great the flavors came together!

I also like that now I have another recipe that I can make with roast. This also made for great leftovers in the week!




BBQ Pot Roast over Cheddar Ranch Grits
adapted from this recipe at Plain Chicken



For the Roast:
2 tsp garlic salt
1/2 tsp pepper
1 (4-5 lb.) boneless chuck roast, trimmed
1 (12 oz) can Coca Cola (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.

For the Grits:
1 1/2 cup quick cook grits (not instant)
3 cups chicken broth
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 cheese.  Cook until cheese is melted.  Serve immediately