Let’s be honest… a lot of times dinners in the crock pot are just not as good. This is NOT the case with this recipe! One of our best friends Allison and Chad has us over for dinner, and they made this! It was so delicious that I had to make it a regular at our house. I adapted this recipe from plainchicken.com.
The roast is so good by itself, but I think it’s the grits that really make this meal.
You will need these things at first:
- 3-4 lb. boneless chuck roast (I trim the fat)
- garlic salt (to taste)
- pepper (to taste)
- 1 can of coke (I only had diet coke)
- 1 bottle of chili sauce (it looks like ketchup)
- 2 Tbsp worcestershire sauce
Trim and place the roast in the bottom of your crock pot (You don’t have to brown it- yay!). Rub, or just sprinkle, garlic salt and pepper on it. Combine coke, chili sauce, and worcestershire sauce in a bowl. Pour the mixture over your pot roast. Cook on low for 7-8 hours or high for 4-5 hours.
Here’s what you need about 15 minutes before dinner:
- 3 Tbsp of cornstarch
- 1/4 cup of milk
Take the roast out (leaving the juices), and I put it in the microwave to keep it warm. Combine milk and cornstarch. Stir into the crockpot with the juices, and cook on high (uncovered) for 15-30 minutes until thick.
- Your favorite quick cook grits
- 1-2 cups of sharp cheddar cheese
- 1 dry ranch packet
Take your favorite grits and cook according to the directions in the box (I would make enough for 4-6 people) in a seperate pan on the stove. Once they are cooked add a packet of dry ranch and cheese. Stir until combined.
Serve the roast over grits and drizzle the sauce over it. It’s so GOOD!