I think the grits were my favorite part of this recipe. The Ranch seasoning packet really adds a unique and delicious flavor to the grits. The cheese part is optional in the grits. When Justin eats them he prefers it without. Those whole recipes was very simple to make for a great dinner!
Roast
Ingredients
4-5 lb boneless chuck roast, trimmed
2 teaspoons garlic salt
1/2 teaspoon pepper
1 can coke
12 oz bottle chili sauce
2 tablespoons worcestershire sauce
2 tablespoons hot sauce
3 tablespoons cornstarch
1/4 cup almond milk
Directions
Put roast in a 6 quart slow cooker. Sprinkle garlic salt and pepper over the roast. Combine coke, chili sauce, worcestershire and hot sauce. Pour mixture over the roast. Cover and cook on high 5-6 hours or low 8-9 hours.
Remove roast from the slow cooker, keeping the juices. Cover roast and keep warm.
Wisk together cornstarch and milk. Stir into the slow cooker. Cook uncovered on high for 15 minutes or until thickened, stirring occasionally. Serve sauce over roast.
Grits
Ingredients
1 1/2 cup quick cook grits (not instant)
3 cups chicken broth
2 tablespoons Ranch dressing mix (I found that the Cub brand of ranch dressing mix is the only DF one. If you can't find it use this recipe to make your own)
1 - 2 cups DF cheddar cheese
Directions
In a medium pan, bring chicken broth to a boil. Slowly stir in the grits. Reduce heat to medium low and cook for 5 minutes, stirring occasionally. Once cooked, stir in ranch mix and cheese. Cook until cheese has melted. Serve immediately
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