By Carol McIlwain

I must say I was conflicted in choosing a recipe this month.  Part of me said, “Let’s be healthy for the new year.” (Nah … seriously?) Of course, the flip side said, “Let’s go for it; it’s the Super Bowl!”  But then the 49ers lost, so who cares?  So, since the rest of the country is enjoying cold, winter weather, while we are desperately dry in California, here is a tasty and hearty meal for a blustery evening.

CHUCK ROAST WITH CHEESY RANCH GRITS

Chuck Roast with Cheesy Ranch Grits2

CHUCK ROAST

  • 1 3-4 lb. chuck roast
  • 2 tsp. salt
  • 1 tsp. pepper
  • 1 12 oz. Can Coke
  • 1 12 oz. bottle of chili sauce
  • 2 TBS. Worcestershire sauce
  • 2 TBS. hot sauce (I used Cholula)
  • 3 TBS. cornstarch
  • ¼ cup milk

GRITS

  • 1 ½ cups quick cook grits
  • 3 cups chicken broth
  • 2 TBS. ranch dressing mix (dry)
  • 1 ½ cups shredded cheese (you choose—cheddar, Monterey jack, pepper jack)

Flour and season (salt and pepper) the chuck roast, and brown both sides in 2 TBS. olive oil.  Place in slow cooker.  Combine Coke, chili sauce, Worcestershire sauce and hot sauce in small bowl, and pour over roast.  Turn the slow cooker to low, and cook for 6-8 hours or until roast is fork tender and easily pulls apart.  Remove the roast from the cooker, and keep warm, reserving the juices in the cooker.  In a small bowl, combine the milk and cornstarch to mix and add to juices in cooker.  Turn slow cooker to high and cook gravy for several minutes, stirring, until sauce thickens.

Prepare the grits by heating the chicken broth until boiling in medium sauce pan.  Stir in the grits, and reduce the heat to low.  Cook for approximately 5 minutes, stirring occasionally.  Stir in the ranch mix and cheese until blended.   Serve immediately under chuck roast and gravy.  Sprinkle with fresh chopped Italian parsley.

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