Grilled Cajun Chuck Roast With Spicy Cheddar Grits Food

GRILLED CAJUN CHUCK ROAST WITH SPICY CHEDDAR GRITS

Steps:

• Press Cajun seasoning evenly onto all surfaces of beef roast. Place two 24 x 18-inch pieces of heavy-duty aluminum foil on top of each other in shallow roasting pan; place roast 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.
• 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 to 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.
• Remove foil bag from pan and place in center of grid over drip pan. Grill, covered, 2 to 2-1/2 hours or until roast is fork-tender. (Add 3 to 4 briquets per side every 30 minutes to maintain heat.)
• 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 roast; keep warm. Skim fat from cooking liquid.
• Carve roast into slices; serve with cooking liquid and grits. Sprinkle cheese over grits, as desired.

CAJUN BEEF AND GRITS RECIPE BY TASTY

Steps:

• Make the beef: Season the beef with 2 teaspoons of salt.
• Heat the oil in an Instant Pot on "Sauté" mode. Add the beef and sear on all sides, using tongs to turn the meat, 7-9 minutes total. Remove the beef from the Instant Pot and set aside.
• Add the bell pepper, onion, celery, and garlic to the Instant Pot and sauté for 5 minutes, until softened. Stir in the tomatoes, tomato paste, Frank's RedHot® Original Cayenne Pepper Hot Sauce, McCormick Cajun Seasoning, and the remaining teaspoon of salt.
• Return the beef to the Instant Pot and stir well. Put the lid on the Instant Pot, set the pressure valve to "Sealing," and pressure-cook for 50 minutes.
• Turn the pressure valve to "Venting" to release the pressure quickly. (Be sure to read all Instant Pot instructions carefully for safety.) Carefully remove the lid.
• Remove the beef mixture from the Instant Pot and set aside. Clean the Instant Pot insert.
• Make the grits: Generously coat the Instant Pot insert with nonstick spray. Add the butter and melt on "Sauté" mode. Add the grits and cook, stirring frequently, for 2 minutes, until fragrant. Whisk in the milk, water, and salt. Bring mixture to a simmer, then whisk well.
• Put the lid on the Instant Pot, set the pressure valve to "Sealing," and pressure-cook for 10 minutes.
• Let pressure naturally release for 15 minutes, then turn the pressure valve to "Venting" to release the rest of the pressure. Carefully remove the lid.
• Carefully hold the Instant Pot with an oven mitt and use a silicone spatula or wooden spoon to move the grits around and release from the bottom of the pot, then whisk well to incorporate.
• Stir in the cheddar cheese. Let cheese melt for 1 minute, then stir again. (If the grits get too thick before serving, stir in a bit of milk to loosen.)
• To serve, spoon the grits into shallow bowls. Scoop the beef mixture on top. Drizzle with Frank's RedHot® and garnish with the scallions.
• Enjoy!