{"id":170,"date":"2011-04-22T04:46:00","date_gmt":"2011-04-22T04:46:00","guid":{"rendered":"http:\/\/anglinbeef.com\/?p=170"},"modified":"2011-04-22T04:50:35","modified_gmt":"2011-04-22T04:50:35","slug":"grilled-cajun-chuck-roast-with-spicy-cheddar-grits","status":"publish","type":"post","link":"https:\/\/anglinbeef.com\/?p=170","title":{"rendered":"Grilled Cajun Chuck Roast with Spicy Cheddar Grits"},"content":{"rendered":"

\"\"<\/a>
\nIngredients<\/strong>
\n1 boneless beef chuck shoulder,arm or blade pot roast(about 2-1\/2lbs)
\n2 tablespoons Cajun seasoning blend
\n1 can (14-1\/2ounces) diced tomatoes with onion,undrained
\n1 tablespoon all-purpose flour
\nShredded sharp Cheddar cheese<\/p>\n

Grits:<\/strong> 1 cup quick-cooking grits
\n 1 quart water
\n 1\/2 teaspoon salt
\n 1\/2 cup shredded sharp Cheddar cheese
\n 1\/8 to 1\/4 teaspoon ground pepper<\/p>\n

Instructions
\n1. 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.
\nSeal top and sides of bag with double fold.<\/p>\n

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. <\/p>\n

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.)<\/p>\n

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.<\/p>\n

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.<\/p>\n

6. Carve pot roast into slices; serve with cooking liquid and grits. Sprinkle cheese over grits, as desired.<\/p>\n

http:\/\/www.beefitswhatsfordinner.com<\/p>\n","protected":false},"excerpt":{"rendered":"

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 […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[11],"tags":[20,23,21],"class_list":["post-170","post","type-post","status-publish","format-standard","hentry","category-recipes","tag-anglin-beef","tag-grilling","tag-pot-roast"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t