A Oven Roast recipe with Harris Teeter Reserve Angus Chuck roast
Lafayette Roast with Cajun Grits
- 1 2½-pound Harris Teeter beef boneless chuck roast (arm, shoulder or blade)
- 2 tablespoons Cajun seasoning blend
- 1 can (14½ ounces) diced tomatoes with onion, undrained
- 1 tablespoon all-purpose flour
- Shredded sharp Cheddar cheese
- 1 cup quick-cooking grits
- 1 quart water
- ½ teaspoon salt
- ½ cup sharp cheddar cheese, shredded
- 1/8 to ¼ teaspoon ground red pepper
- Shredded sharp cheddar cheese as desired
- Preheat oven to 350° F. Press Cajun seasoning evenly onto all surfaces of roast. Insert ovenproof meat thermometer into roast so tip is centered in thickest part of beef, not resting in fat.
- Place two 24 x 18-inch pieces of heavy-duty aluminum foil on top of each other in shallow roasting pan and place beef in center of foil. Bring up all sides of foil so no liquid can leak out, but do not seal. Combine tomatoes and flour in small bowl, and pour evenly over surface of roast. Seal top and sides of bag with a double fold. Place foil-wrapped roast in shallow roasting pan. Roast in 350° F oven 1 ¾ to 2 hours for medium-rare doneness; 2 to 2 ½ hours for medium doneness. Remove roast when meat thermometer registers 135° F for medium-rare and 150° F for medium.
- Transfer roast to carving board and tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10° F to reach 145° F for medium-rare and 160° F for medium.) Keep roast warm. Skim fat from cooking liquid.
- Meanwhile, prepare grits. Cooks grits in water with salt according to package directions. Add ½ cup cheese and red pepper. Stir until cheese melts, and keep warm.
- Carve roast into slices. Serve with cooking liquid and grits. Sprinkle remaining cheese over grits, as desired.