Fried Pies & Fireflies: Saucy Pot Roast Over Cheddar Cream Cheese Grits

Sharing a delicious twist on serving roast today.
We had something similar a couple of years ago in a little
sports bar in Fairhope, AL and it was delicious--
basically because I love pot roast and I love grits--
I had just never thought of serving the two together!

Saucy Pot Roast Over Cheddar Cream Cheese Grits

Roast

2 tsp garlic salt

1 tsp Morton's Nature Seasoning

1 (4-5 lb.) boneless chuck roast

1 (12 oz) can coke

1 (12 oz) bottle chili sauce

2 Tbsp Worcestershire sauce

2 Tbsp hot sauce

Sprinkle garlic salt and Morton's Nature Seasoning over roast. Place roast in your slow cooker.

Combine coke, chili sauce, Worcestershire and hot sauce;

pour over roast.

Cover and cook on high 5-6 hours or on low 8-9 hours.

Remove roast from slow cooker; keep roast warm.

To thicken the sauce :

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)

4 cups chicken broth

1 stick of butter

1 cup shredded cheddar cheese

4 oz cream cheese

In a medium pan, add chicken broth and the stick of butter.
Bring to a boil.

Slowly stir in grits. Reduce heat to medium low.

Cook 5 minutes, stirring occasionally

Stir in Ranch cream cheese and shredded cheese.

Cook until cheese is melted.

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The yummy ingredients...

Season the roast all over with the Morton's Nature Seasoning,

and the garlic salt...

In a bowl, combine the chili sauce...

The coke...

hot sauce..

Worcestershire...

Whisk it all together...

Pour it over the wonderful roast...

Cover and cook on low for 8 hours...

Take the roast out of the crockpot and shred...

Next, combine the milk and cornstarch to thicken the sauce...

Add the milk to the cornstarch and whisk together...

Pour it into the crockpot juices...

Whisk and cover again...

turn the crockpot on high and cook for 15 minutes.

While that's cooking, make the grits...

In a saucepan, add the chicken stock...

and the stick of butter...

Pour in the grits....

Stirring constantly...

Add the cream cheese...

Season with salt and pepper, until they taste perfect!

Add the shredded cheese and stir until creamy.

To serve, layer the roast over the grits

and spoon the delicious sauce over the top...

We served it with a side of delicious green beans...yum!

(recipe below)

Enjoy!!

When I don't have fresh green beans,
I try to make the canned ones taste pretty darn close!

I use my Granny's cast iron pot.
It makes all my veggies taste wonderful--
especially beans and peas.
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Lisa's Almost Homegrown Green Beans

Add some olive oil in the pot
and about 1/2 of a chopped onion...