BBQ POT ROAST OVER CHEDDAR RANCH GRITS

BBQ POT ROAST OVER CHEDDAR RANCH GRITS 
(Sounds funny....but it’s deelish!)

BBQ 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
1⁄4CMilk

Season roast by sprinkling on garlic salt and pepper. Place roast in 6- quart slow cooker. Combine coke, chili sauce, worcestershire sauce, and hot sauce. Mix well; pour over roast. Cover slow cooker and cook on high 5-6 hours or on low 8-9 hours. Remove roast from slow cooker while reserving juices in slow cooker. Keep the roast warm by covering with tin foil and placing in oven at 200° F until ready to serve. Combine cornstarch and milk and stir together well; Stir cornstarch mixture into slow cooker. Cook, uncovered on high 15 minutes or until thickened. Stir occasionally as it thickens. Serve sauce over roast.

Cheddar Ranch Grits
11⁄2 C quick cook grits (not instant)
5 C chicken broth (Will start with 3 C initially, you may add more to "thin" grits)

2 Tbsp Ranch dressing mix 
11/2 - 2 C shredded cheddar cheese

In a medium pan, bring 3 CUPS chicken broth to a boil. Slowly stir in grits. Reduce heat to medium low. Cook 8-10 minutes while stirring occasionally. If grits become too thick before they are done cooking, add more chicken broth. Stir in ranch mix and cheese. Cook until cheese is melted. Serve immediately. We highly recommend topping your serving of grits with the BBQ Pot Roast and gravy.  But... if you're "one of those"  that need it not to touch... It's still good :-)