Saturday, March 29, 2014

Pot Roast and Cheesy Ranch Grits


Company's coming and not sure what to serve?
How about a spin on a Sunday classic?
Just like Grandma used to make, only in the slow cooker.

The grits are so cheesy and flavorful.
The pot roast is incredibly tender because it spent the day in the slow cooker!!!
Check out how easy this is to make...The recipe was adapted from Plain Chicken.

Ingredients for the pot roast:
2 tsp garlic salt
1/2 tsp pepper
1 (4-5 lb.) boneless chuck roast
1 (12 oz) can coke
1 (12 oz) bottle chili sauce
2 Tbsp Worcestershire sauce
3 Tbsp cornstarch
1/4 cup milk

Sprinkle garlic salt and pepper over roast. Place roast in slow cooker.  In a large bowl, combine coke, chili sauce and Worcestershire sauce.  Pour over roast. Cover and cook 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.

For the grits:
1 1/2 cup quick cook grits
3 cups chicken broth
2 Tbsp of a packet of 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.  

Place cheesy, Ranch grits on a plate.  Place pieces of the roast on top and then pour the gravy over all.

Don't you just love when the slow cooker does all the work?
You will love the tender pot roast together with the cheesy ranch grits!
'Cuz who doesn't love a Sunday type meal!

Celebrate the little things that make life sweet!


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