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Slow Cooker BBQ Pot Roast over Cheddar Ranch Grits Recipe

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  • Author: admin
  • 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

Scale

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

  1. Season the Roast: Sprinkle garlic salt and pepper evenly over the trimmed chuck roast to add base seasoning and enhance the meat’s flavor.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

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Find it online: https://simplehomecookingtips.com/slow-cooker-bbq-pot-roast-over-cheddar-ranch-grits-recipe/