BBQ Pot Roast over Cheddar Ranch Grits

Thanks to this recipe, I made grits for the 1st time!

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
1/4 cup milk
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Sprinkle garlic salt and pepper over roast. Place roast in 6-quart slow cooker.
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Combine coke, chili sauce, Worcestershire and hot sauce; pour over roast.
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Cover and cook on high 5-6 hours or on low 8-9 hours.

Remove roast from slow cooker,
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reserving juices in slow cooker; keep roast warm.

Combine cornstarch
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and milk,
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stirring well; stir into slow cooker.
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Cook, uncovered on high 15 minutes or until thickened, stirring occasionally.

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Serve sauce over roast.

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
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In a medium pan, bring chicken broth to a boil.
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Slowly stir in grits.
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Reduce heat to medium low. Cook 5 minutes,
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stirring occasionally Stir in Ranch mix
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and cheese.
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Cook until cheese is melted.
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Serve immediately.

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These two went so well together!
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