Grilled Cajun Chuck Roast with Spicy Cheddar Grits
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.
- 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
- 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.
- 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.
- 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.)
- 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.
- 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.
- 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