2 tsp garlic salt
1/2 tsp pepper
1 (12 oz) can coke
1 (12 oz) bottle chili sauce
2 Tbsp worcestershire sauce
2 Tbsp hot sauce
1 (4-5 lb) boneless chuck roast, trimmed
In large ziploc bag combine garlic, pepper, coke, chili sauce, worcestershire and hot sauce. Add roast and freeze. When ready, thaw overnight. In the morning, place in crock pot 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.
3 Tbsp cornstarch
1/4 cup milk
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.
Grits
1 1/2 cup quick cook grits (not instant)
3 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.
Recipe Source: www.plainchicken.com
Tags: crockpot