Grilled Cajun Chuck Roast with Spicy Cheddar Grits

Grilled Cajun Chuck Roast with Spicy Cheddar Grits

Prep Time20 minutes
Cook Time2 hours 45 minutes
Servings: 6


  • 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


  • Preheat grill to medium
  • 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 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.
  • Adjust the grill for indirect cooking. Refer to owner’s manual for indirect cooking.
  • 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.
  • 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.