Sunday, July 29, 2012

BBQ Pot Roast Over Cheese Grits

I found this recipe via a post about man-pleasing meals here: As it turns out, I like a lot of food that is apparently meant for men? The original recipe called for a whole bottle of chili sauce, and I had doubts as to whether either of us could actually handle that, so I made a few substitutions so that it would actually please my man. And me. This was a great meal for Sunday night comfort food, and it smelled so amazing cooking all day. I really loved this recipe because it actually cooks for a full workday.

For the roast:
3-4 lb boneless chuck roast
1 tbsp garlic powder
2 tsp Italian herb seasoning
2 tsp chili powder
2 tsp ground pepper
1 20 oz bottle Coke
1 bottle BBQ sauce (I used Jack Daniels)
3 tbsp Worchestershire sauce

For the grits:
1 1/2 quick cooking grits
3 cups chicken broth
2 cups shredded cheddar

Season the meat with garlic powder, Italian herb seasoning, chili powder, and pepper, and put the meat in the crock pot. Combine the Coke, BBQ sauce, and Worchestershire sauce and pour it over the roast. Cook for 8-9 hours on low. The grits don't take long to cook - probably 10-15 minutes. Boil the chicken broth, and stir in the grits until the lumps break down. Turn the heat to low and let them simmer for about 5 minutes, stirring occasionally since grits are sticky. Stir in the cheese until it's melted. While the grits are cooking, shred the meat - it was literally just falling apart because it was so tender. Serve the meat over the grits, and it wouldn't hurt to add something green to this carbalicious meal. Super delicious!

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