Wednesday, July 24, 2013

Plate Licking

Tonight I made a meal I found on Pinterest:  BBQ Pot Roast with Cheddar Grits.

It was a HUGE success.

At least for me and the hubby.  Baby Girl did not care for it, but, then again, it wasn't chicken nuggets and pizza.  What does she know.  She's 11.

Here is the original recipe from Plain Chicken   I changed a few things and omitted a couple things to make it a little more "clean" and Gluten Free.  So, below is the recipe as I prepared it.  Next time I'll take pictures and update this post.

BBQ Pot Roast over Cheddar Grits

The Roast
2 tsp Goya Adobo (I use Goya brand because it doesn't have MSG)
1/2 tsp pepper
1 (3-4 lb.) boneless beef roast (mine was a grass-fed bottom round)
1 (12 oz) can coke
1 (12 oz) bottle chili sauce
2 Tbsp worcestershire sauce
2 tsp Sriracha

Coat the roast with a good sprinkling of Adobo and black pepper. Place roast in slow cooker.  Combine coke, chili sauce, worcestershire and Sriracha; pour over roast. Cover and cook on high 5-6 hours or on low 8-9 hours.

Remove roast from slow cooker, reserving juices; keep roast warm. Pour Juices into a pan and reduce until it thickens a bit.  Pour thickened juices into a gravy separator (if you don't have one, just skim any fat off the top of the juices and use those - it's just adding a little moisture and flavor)

The Grits

1 cup quick cook grits (not instant)
2 cups chicken broth
1 cup water
1/2 - 2/3 c Half and Half or Heavy Cream
1 1/2 - 2 cup shredded cheddar cheese (buy good cheese and shred it yourself, the pre-shredded cheese is just nasty!)

Bring Broth, water and salt to a rolling boil, add grits and stir.  Cover and cook on medium for 5 minutes, stirring occasionally.  (at this point I also stirred in cream, then added the cheese) and continued to cook for about 4 more minutes on med.

Place grits in the bottom of a shallow bowl, top with beef and pour reserved juices over top.  Serve hot!