Grilled Cajun Chuck Roast with Spicy Cheddar Grits

Wrapped in heavy-duty foil, this mouthwatering roast beef is slowly braised in a Cajun spice-seasoned tomato mixture over indirect heat on the grill until fork-tender.

This recipe is an excellent source of protein, niacin, vitamin B12, iron, selenium and zinc; and a good source of vitamin B6.

Recipe Ingredients:

1 beef Shoulder, Arm or Blade Roast Boneless (about 2 1/2 pounds)
2 tablespoons Cajun seasoning blend
1 (14.5-ounce) can diced tomatoes with onion, undrained
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

Cooking Directions:

1. Press Cajun seasoning evenly onto all surfaces of beef roast. Place two 24x18-inch pieces of heavy-duty aluminum foil on top of each other in shallow roasting pan; place roast 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 briquettes 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 briquettes to each side. Place aluminum foil drip pan in center of grate between coals. Position cooking grid with handles over coals, so briquettes 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 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 roast; keep warm. Skim fat from cooking liquid.
6. Carve roast into slices; serve with cooking liquid and grits. Sprinkle cheese over grits, as desired.

Makes 6 servings.

Tips:

• To prepare on gas grill, preheat grill according to manufacturer’s directions for medium indirect heat. Place pot roast on grid as directed above. Grill, covered, 2 to 2-1/2 hours or until pot roast is fork-tender.
• When checking roast for tenderness, open foil bag carefully so it can be resealed if further grilling is needed.

Nutritional Information Per Serving (1/6 of recipe): 381 calories; 14 g fat (6 g saturated fat; 4 g monounsaturated fat); 95 mg cholesterol; 1101 mg sodium; 27 g carbohydrate; 0.9 g fiber; 36 g protein; 5.1 mg niacin; 0.3 mg vitamin B6; 3.2 mcg vitamin B12; 4.8 mg iron; 36.8 mcg selenium; 6.9 mg zinc.

Recipe and photograph courtesy of The Beef Checkoff.