If you’ve been searching for the ultimate comfort food with a twist, the Slow Cooker BBQ Pot Roast over Cheddar Ranch Grits Recipe is exactly what you need to try next. This dish brings together a tender, luscious pot roast infused with bold BBQ flavors, slow-cooked to perfection, and served over creamy, cheesy grits elevated with a zesty ranch kick. It’s the kind of meal that warms your soul and impresses anyone lucky enough to share the table with you.
Ingredients You’ll Need
This recipe calls for a handful of simple, yet essential ingredients that each play a crucial role in building the rich, layered flavors and comforting textures you expect from a hearty pot roast and smooth, cheesy grits. Every item here works together perfectly to make this dish a showstopper.
- 2 tsp garlic salt: Adds savory depth and enhances the roast’s natural flavors.
- ½ tsp pepper: Provides just the right touch of spice without overpowering.
- 1 (4 to 5 lb) boneless chuck roast, trimmed: The star of the dish, chosen for its marbling and tenderness after slow cooking.
- 1 (12-oz) can coke: Adds a subtle sweetness and helps tenderize the meat during the slow cooking process.
- 1 (12-oz) bottle chili sauce: Brings tang and a hint of tomato richness to the BBQ sauce base.
- 2 Tbsp Worcestershire sauce: Infuses an umami punch that rounds out the savory profile.
- 2 Tbsp hot sauce: Introduces a mild kick to balance the sweetness.
- 3 Tbsp cornstarch: Thickens the cooking juices into a luscious gravy.
- ¼ cup milk: Used to mix with cornstarch for a smooth slurry and adds brightness to the sauce.
- 1½ cups quick-cook grits (not instant): Offers the perfect creamy base with a satisfying texture.
- 3 to 4 cups chicken broth: Keeps the grits flavorful and creamy rather than bland.
- 2 Tbsp ranch dressing mix: Gives the grits an unexpected but delightful savory tang.
- 1½ to 2 cups shredded cheddar cheese: Melts into the grits, bringing richness and a wonderful sharpness.
How to Make Slow Cooker BBQ Pot Roast over Cheddar Ranch Grits Recipe
Step 1: Season and Prepare the Roast
Start by generously sprinkling the garlic salt and pepper all over your boneless chuck roast. This seasoning layer is the first step in building that unforgettable savory flavor. Once seasoned, place your roast into a 6-quart slow cooker—it will be the cozy home where all the magic happens.
Step 2: Mix and Pour the BBQ Sauce
In a bowl, combine the can of coke, chili sauce, Worcestershire sauce, and hot sauce to create a uniquely tangy and sweet BBQ mixture. Pour this sauce over the seasoned roast, making sure it’s nicely coated. Cover your slow cooker with the lid and set it to cook on high for 5-6 hours or low for 8-9 hours. This slow and steady cooking is what transforms the roast into melt-in-your-mouth goodness.
Step 3: Remove Roast and Thicken Sauce
Once the cooking time has passed, carefully remove the roast and keep it warm while you work on the cooking juices left behind. In a small bowl, whisk together the cornstarch and milk until smooth, then stir this slurry into the slow cooker’s juices. Turn the slow cooker to high and cook uncovered for 15 minutes, stirring occasionally, until the sauce thickens beautifully. This velvety gravy will perfectly complement the rich beef.
Step 4: Prepare the Cheddar Ranch Grits
Bring the chicken broth to a boil in a medium saucepan. Gradually stir in the quick-cook grits, then reduce heat to medium-low. Let the grits cook for about 5 minutes, stirring occasionally to prevent lumps. Once thickened, stir in the ranch dressing mix and shredded cheddar cheese until the cheese melts into a creamy, flavorful base that’s as comforting as it is delicious.
How to Serve Slow Cooker BBQ Pot Roast over Cheddar Ranch Grits Recipe
Garnishes
Adding a sprinkle of fresh chopped parsley or green onions on top of this dish brightens up the presentation and adds a fresh, herbal pop against the rich flavors. A dash of extra shredded cheddar or a spoonful of sour cream can also enhance both taste and texture, making every bite a treat.
Side Dishes
This Slow Cooker BBQ Pot Roast over Cheddar Ranch Grits Recipe stands strong on its own, but if you want to round out your meal, consider serving it alongside crisp, tangy coleslaw or roasted seasonal vegetables. The crunch and freshness from these sides balance perfectly with the smooth and savory main dish.
Creative Ways to Present
For a fun twist, serve the pot roast shredded over the cheesy grits in individual bowls, then drizzle the thickened BBQ gravy over the top for an inviting, rustic look. Alternatively, layering the elements in a deep casserole dish and popping it under the broiler for a few minutes creates a bubbly, golden crust that is simply irresistible.
Make Ahead and Storage
Storing Leftovers
Leftover Slow Cooker BBQ Pot Roast over Cheddar Ranch Grits Recipe keeps well in an airtight container in the refrigerator for up to 3 or 4 days. Separate the roast and grits if possible to maintain their best texture when reheated.
Freezing
If you want to save leftovers longer, both the pot roast and the grits freeze well. Store them separately in freezer-safe containers or bags for up to 3 months, labeling them so you can easily identify this delicious meal later.
Reheating
To reheat, thaw frozen portions overnight in the fridge. Warm the pot roast gently in a saucepan or microwave, adding a splash of broth or water if it seems dry. Heat the cheesy grits on the stove or microwave, stirring occasionally to maintain that creamy consistency. This way, your leftovers taste almost as good as fresh.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While chuck roast is ideal due to its marbling and tenderness after slow cooking, you can also use brisket or round roast. Just adjust cooking times slightly depending on the cut to ensure it becomes tender.
Is there a substitute for the ranch dressing mix in the grits?
Yes! If you don’t have ranch mix on hand, you can use a combination of dried herbs like parsley, dill, onion powder, and garlic powder to mimic the flavor. Alternatively, a spoonful of cream cheese mixed in can add richness.
Can I make this recipe without the slow cooker?
You can make the pot roast on the stovetop or in the oven, but it will require more hands-on time and attention. Slow cooking ensures the meat becomes tender and flavorful with minimal effort, making it the easiest option.
What type of grits work best for this recipe?
Quick-cook grits are recommended here for convenience and proper texture. Avoid instant grits as they tend to be mushier and won’t hold up as well under the cheese and ranch additions.
How spicy is this Slow Cooker BBQ Pot Roast over Cheddar Ranch Grits Recipe?
The recipe includes hot sauce, which adds a gentle kick without overwhelming heat. You can adjust the amount of hot sauce to suit your spice preference or omit it for a milder flavor.
Final Thoughts
You really can’t go wrong with this Slow Cooker BBQ Pot Roast over Cheddar Ranch Grits Recipe. It’s a soulful, crowd-pleasing meal that feels like a warm hug from the inside out. Whether it’s a cozy family dinner or a special occasion, this dish promises comfort and flavor that will have everyone asking for seconds. So grab your slow cooker and get ready for a cooking adventure that will make your kitchen smell amazing and your taste buds dance.
Print
Slow Cooker BBQ Pot Roast over Cheddar Ranch Grits Recipe
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 10 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Southern American
Description
This Slow Cooker BBQ Pot Roast over Cheddar Ranch Grits recipe offers a flavorful, comforting meal that’s easy to prepare. The chuck roast is slow-cooked in a tangy, spicy barbecue sauce made with Coke, chili sauce, Worcestershire, and hot sauce, resulting in tender, juicy meat. Served over creamy, cheesy grits infused with ranch dressing mix, this dish is a perfect combination of smoky, savory, and cheesy flavors—a hearty Southern-inspired dinner ideal for family gatherings or casual weeknight meals.
Ingredients
For the Pot Roast
- 2 tsp garlic salt
- ½ tsp pepper
- 1 (4 to 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
- ¼ cup milk
For the Cheddar Ranch Grits
- 1½ cup quick cook grits (not instant)
- 3 to 4 cups chicken broth
- 2 Tbsp ranch dressing mix
- 1½ to 2 cups shredded cheddar cheese
Instructions
- Season the Roast: Sprinkle garlic salt and pepper evenly over the trimmed chuck roast to add base seasoning and enhance the meat’s flavor.
- Slow Cook the Roast: Place the seasoned roast into a 6-quart slow cooker. In a separate bowl, mix together the Coke, chili sauce, Worcestershire sauce, and hot sauce. Pour this mixture over the roast. Cover and cook on high for 5 to 6 hours or on low for 8 to 9 hours until the meat is tender and easily shredded.
- Remove Roast and Save Juices: Carefully remove the cooked roast from the slow cooker and keep warm. Leave the cooking juices in the slow cooker for the sauce.
- Thicken the Sauce: In a small bowl, combine the cornstarch and milk and stir until smooth. Pour this mixture into the slow cooker with the reserved juices. Cook uncovered on high for about 15 minutes, stirring occasionally, until the sauce is thickened. Serve this sauce over the roast.
- Prepare the Grits: In a medium saucepan, bring the chicken broth to a boil. Gradually stir in the quick cook grits. Reduce the heat to medium-low and cook for 5 minutes, stirring occasionally to prevent lumps.
- Add Ranch Mix and Cheese: Stir in the ranch dressing mix and shredded cheddar cheese into the grits. Continue cooking just until the cheese is fully melted and the grits are creamy.
- Serve: Plate the creamy cheddar ranch grits and top with slices or shredded pieces of the BBQ pot roast, spooning extra sauce over the top.
Notes
- You can use low-sodium chicken broth to reduce the salt content.
- For spicier heat, increase the amount of hot sauce or add cayenne pepper to the sauce mixture.
- If you prefer a thicker sauce, add a little more cornstarch slurry and cook until desired thickness is reached.
- Quick cook grits are used here for time efficiency; traditional stone-ground grits can be substituted but will require longer cooking.
- Leftovers can be refrigerated and reheated; the sauce may thicken further and can be loosened with a splash of broth or water when reheating.
