Grilled Cajun Chuck Roast with Spicy Cheddar Grits

Grilled Cajun Chuck Roast with Spicy Cheddar Grits

Courtney Every

If you like a little heat and you love a lot of flavor, then this is the combo for you. Tak an ingredient list that won’t break the bank, add a little spice and some Southern flare, and you’ve got a new Saturday night favorite that everyone can agree on!


Yield: Makes 6 servings.

Ingredients

  • 1 Creekstone Farms Black Angus boneless beef chuck shoulder, arm or blade pot roast, (about 2 1/2 lbs.)
  • 2 tablespoons Cajun seasoning blend
  • 1 can (14 1/2 ounces) diced tomatoes with onion, drained
  • 1 tablespoon all-purpose flour

Shredded sharp Cheddar cheese Grits:

  • 1 cup quick cooking grits
  • 1 quart water
  • 1/2 teaspoon salt
  • 1/2 cup shredded sharp cheddar cheese
  • 1/8 to 1/4 teaspoon ground red pepper

Instructions

  1. Press Cajun seasoning evenly onto all surfaces of beef pot roast. Place two 24 x 18-inch pieces of heavy-duty aluminum foil on top of each other in shallow roasting pan; place beef in center of foil. Bring up all sides of foil forming a bag and so no liquid can leak out; do not seal. Combine tomatoes and flour in small bowl; pour evenly over surface of pot roast. Seal top and sides of bag with double fold.
  2. Prepare grill for indirect cooking by igniting an equal number of charcoal briquets on each side of the fire grate, leaving open space in center. When coals are medium, ash-covered (about 25 to 30 minutes), add 3 to 4 new briquets to each side. Place aluminum foil drip pan in center of grate between coals. Position cooking grid with handles over coals, so briquets may be added as needed.
  3. Remove foil bag from pan and place in center of grid over drip pan. Grill, covered, 2 to 2-1/2 hours or until pot roast is fork-tender. (Add 3 to 4 briquettes per side every 30 minutes to maintain heat.)
  4. Meanwhile prepare grits. Cooks grits in water with salt according to package directions. Add 1/2 cup cheese and red pepper; stir until cheese melts; keep warm.
  5. Remove foil packet to clean shallow pan. Using oven mitts, cut packet open with sharp knife. Carefully fold back top of packet allowing steam to escape. Remove pot roast; keep warm. Skim fat from cooking liquid.
  6. Carve pot roast into slices; serve with cooking liquid and grits. Sprinkle cheese over grits, as desired.

Recipe and photo courtesy of National Cattlemen’s Beef Association on behalf of The Beef Checkoff