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BBQ Pot Roast over Cheddar Ranch Grits

BBQ Pot Roast over Cheddar Ranch Grits



  • Sprinkle garlic salt and pepper over roast. Place roast in 6-quart slow cooker.  Combine coke, chili sauce, worcestershire and Peppers of Key West Cayenne Pepper Hot Sauce (#1); pour over roast. Cover and cook on high 5-6 hours or on low 8-9 hours.
  • Remove roast from slow cooker, reserving juices in slow cooker; keep roast warm.
  • Combine cornstarch and milk, stirring well; stir into slow cooker. Cook, uncovered on high 15 minutes or until thickened, stirring occasionally. Serve sauce over roast.

    Ingredients for Grits

  • 1 1/2 cup quick cook grits (not instant)
  • 3 to 4 cups chicken broth
  • 2 Tbsp Ranch dressing mix
  • 1 1/2 – 2 cup shredded cheddar cheese


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

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