Roast

• 2 tsp garlic salt
• 1/2 tsp pepper
• 1 (4-5 lb.) boneless chuck roast, trimmed
• 1 (12 oz) can coke
• 1 (12 oz) bottle chili sauce
• 2 Tbsp worcestershire sauce
• 2 Tbsp Peppers of Key West Cayenne Pepper Hot Sauce (#1)
• 3 Tbsp cornstarch
• 1/4 cup milk

Instructions:

• 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

Instructions:

• 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.