BBQ Pot Roast with Cheddar Ranch Grits

ROAST: Sprinkle garlic salt and pepper over roast. Place roast in 6 quart slow cooker. Combine coke, chili sauce, worcestershire and hot sauce and pour over roast. Cover and cook for 5-6 hours on high or 8-9 on low. Remove Roast and keep warm reserving juices in the cooker. Combine cornstarch and milk mixing well and add to slow cooker. Cook, uncovered, on high 15 minutes or until thickened. Stir occasionally. Serve sauce over roast and grits. GRITS: Bring broth to a boil. Slowly add grits. Reduce heat to Med. Low, occasionally stirring Stir in Ranch and cheese until melted. Serve Immediately