Grilled Cajun Chuck Roast with Spicy Cheddar Grits

  • 1 boneless beef chuck shoulder (arm or blade pot roast (about 2 1⁄2 pounds))
  • 2 T Cajun seasoning blend
  • 1 can (14 1⁄2 ounces diced tomatoes with onion, undrained)
  • 1 T all-purpose flour
  • Shredded sharp Cheddar cheese


  • 1 c quick-cooking grits
  • 1 qt water
  • 1 ⁄2 t salt
  • 1 ⁄2 c shredded sharp Cheddar cheese
  • 1/8 to 1 ⁄4 t ground red pepper
  1. Preheat grill to medium
  2. Press Cajun seasoning evenly onto all surfaces of beef pot roast.
  3. 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 so no liquid can leak out; do not seal.
  4. Combine tomatoes and flour in small bowl; pour evenly over surface of pot roast.
  5. Seal top and sides of bag with double fold.
  6. Adjust the grill for indirect cooking. Refer to owner’s manual for indirect cooking.
  7. Remove foil bag from pan and place in center of grid over drip pan.
  8. Grill, covered, 2 to 2-1/2 hours or until pot roast is fork-tender.
  9. Meanwhile prepare grits. Cooks grits in water with salt according to package directions.
  10. Add 1/2 cup cheese and red pepper; stir until cheese melts; keep warm.
  11. Remove foil packet to clean shallow pan.
  12. Using oven mitts, cut packet open with sharp knife. Carefully fold back top of packet allowing steam to escape.
  13. Remove pot roast; keep warm.
  14. Skim fat from cooking liquid.
  15. Carve pot roast into slices.
  16. Serve with cooking liquid and grits.
  17. Sprinkle cheese over grits, as desired.