Tuesday, November 13, 2012

BBQ Pot Roast over Cheddar Ranch Grits

This a serious comfort meal, not only is it delicious, but you will spend about 10 minutes preparing it. Your crock-pot will do all of the work, and the grits take about 5 minutes to prepare. My husband wanted a pot roast and when I saw this recipe I just knew we had to have it.

The cheddar ranch grits are savory, delicious, cheesy, all of the right things. The grits are thick, not runny, this is perfect in my opinion. After you pour the gravy, from the pot roast, over the grits it is just the right consistency. This recipe is easy to half and works perfectly, I halved it for us and we still had leftovers!

Ethan, who does not even like grits, loved this dish, including the grits. They really were the perfect fit for each other and were a nice change from mashed potatoes!
Source: Plain Chicken

Ingredients for the Roast:
1 94-5 lb.0 Chuck Roast, boneless and trimmed of fat
2 teaspoons of Garlic Salt
1/2 teaspoon of Pepper
1 can of Coca-Cola, 12 oz.
1 bottle of Chili Sauce, 12 oz.
2 tablespoons of Worcestershire Sauce
2 tablespoons of Hot Sauce
1/4 cup of Milk
3 tablespoons of Cornstarch

Ingredients for the Grits:
1 1/2 cups of Quick Cook Grits
3 cups of Chicken Broth
4 tablespoons of Butter
2 tablespoons of Ranch Dressing Mix
2 cups of Cheddar Cheese, shredded

First, prepare the roast. Sprinkle it with garlic salt and pepper and rub it in all over the roast.

Next, place it in your crock-pot and get out a medium bowl. Whisk together the coca-cola, chili sauce, worcestershire sauce, and hot sauce. Pour this mixture over the roast and let cook for 5-6 hours on high or 8-9 hours on low.

After the time has lapsed, remove the roast from the crock-pot and place on a plate and cover with aluminum foil. Add the milk and cornstarch to the crock-pot and whisk in well, let this simmer uncovered on high for 15 minutes to let the gravy thicken.

Now, make the grits. In a medium pot, bring the chicken broth to a boil and stir in the grits. Reduce the heat to medium low. Cook for 5 minutes, stirring occasionally. Stir in the butter, ranch, and cheese, until the cheese is melted.

Serve with the roast and gravy topping the grits.


Happy Cooking,
The Barbee Housewife

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