1 boneless beef chuck shoulder,arm or blade pot roast(about 2-1/2lbs)
2 tablespoons Cajun seasoning blend
1 can (14-1/2ounces) 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 pepper
1. Press Cajun seasoning evenly onto all surfaces of beef pot roast. Place two 24×18 inch pieces of heavy-duty 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 3-4 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 briquets per side every 30 minutes to maintain heat.)
4. Meanwhile prepare grits. Cook 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.