I opted for an English cut roast instead of the boneless chuck roast that it called for. The English cut was tender and juicy with not as much fat. I cooked it for 6 hours in the crock pot, pulled it apart and added it back into the sauce. The grits were thick and cheesy and oozing with flavor. In my opinion, the sauce isn't really a BBQ sauce--it was more of a gravy. It was fantastic, rich with beef flavor. If you are looking for a meal to satisfy your family, this is it!
ROAST
2 tsp garlic salt
1/2 tsp pepper
1 (4-5 lb.) boneless chuck roast, trimmed (I used an English cut roast)
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. 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. You can also break apart the roast and add back into the sauce.
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. Add additional broth as needed. Serve immediately.
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