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