Thanks to this recipe, I made grits for the 1st time!
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.
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.
stirring well; stir into slow cooker.
Cook, uncovered on high 15 minutes or until thickened, stirring occasionally.
Serve sauce over roast.
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
Cook until cheese is melted.
These two went so well together!