Posts

Grilled Cajun Chuck Roast with Spicy Cheddar Grits

/in /by


Ingredients
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

Instructions
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.

http://www.beefitswhatsfordinner.com

Pot Roast Cooking

/in , /by

Last week we had a customer ask Ryan about how to cook a roast. I was surprised to be asked how to cook a roast because I really never thought about the fact of how I had learned to cook a roast. When I was growing up, my Dad cooked roast,potatoes and carrots for Sunday lunch every Sunday. I never asked but I assumed we had this every Sunday because it could cook while we were gone to church. My Dad would add peeled whole potatoes,carrots,onion, and a wedge of cabbage to the roast with salt and pepper to taste. I always thought it tasted great! I do not claim to be an expert and I’m sure there is more than one way to cook a roast. I start by pouring a small amount of cooking oil in a large pot,heat the oil on the stove top and brown the roast on both sides. I usually add a little salt and pepper to the meat. Once the meat is browned, I add 1/2 to 1 cup of water, depending on the size of the roast. I put the lid on the pan, set the oven for 350 degrees and allow 2-3 hours for cooking. Cooking time will vary depending on the size and thickness of the roast. You can learn from the experts and find alot of information at http://www.beefitswhatsfordinner.com. Hope you find this information helpful!