Cajun Roast Beef Recipes
CAJUN-STYLE POT ROAST
I often makes this zippy roast when expecting dinner guests. It gives me time to visit with them, and even my friend who's a chef enjoys this dish. -Ginger Menzies, Oak Creek, Colorado
Provided by Taste of Home
Categories Dinner
Time 6h15m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Cut roast in half; sprinkle with Cajun seasoning. In a large skillet, brown roast in oil on all sides. Transfer to a 5-qt. slow cooker. Combine the tomatoes, red pepper, celery, onion, tapioca, garlic and salt; pour over roast. , Cover and cook on low for 6-8 hours or until meat is tender. Serve with rice. , Freeze option: Remove beef, vegetables and juices from slow cooker; cool slightly. Slice beef; transfer all to freezer containers. Freeze for up to 3 months. To use, thaw in the refrigerator overnight. Place in a Dutch oven; heat through. Thin with beef broth if necessary. Serve with rice.
Nutrition Facts : Calories 328 calories, Fat 17g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 1336mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 31g protein.
CAJUN ROAST IN A BAG: JUSTIN WILSON STYLE
This is a great way to make a pot roast without the trouble or mess in a roasting pan, dutch oven or crock pot. I use pretty much the same technique to make my Thanksgiving turkey every year (except swapping the roast for a bird, a couple of ingredients and changing the cooking time). You can use a large oven bag for this dish, and can easily vary the weight of roast and amounts of veggies depending on how many people you need to feed. (I've sometimes used a beef rump roast to make this). If using a larger amount of meat and veggies, you may need to use the turkey size oven bag and possibly adjust the time. This ingredient list is simply made for hubby and I. I hope you enjoy it.
Provided by rosie316
Categories One Dish Meal
Time 3h20m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Remove roast from fridge and rest on counter for 10 minutes. Pre-heat oven to 350*F.
- Place flour into oven bag and shake vigorously to dust the inside (leave flour inside bag).
- Put small slices about a 1/2 inch deep into the top of the roast. Place a garlic slice down into each hole. Sprinkle all sides of roast with salt and cayenne pepper. Mix together wine and worcestershire.
- Set bag on its side inside of a 13x9 baking dish and open the end wide. Place roast inside of bag. Place veggies over and around roast. Add wine/worcestershire mix over and around roast. Use zip tie that comes with the oven bag to seal it closed. Cut several slits (about 6) in the "top" of the bag for steam to escape.
- Bake for 3 hours. Remove pan from oven. Carefully open tied end of bag and remove roast and veggies to a platter and tent with foil for approx 10 minutes. Reserve juices in the bag if you wish to make gravy*.
- *If making gravy, carefully strain while pouring bagged juices into a saucepan and add desired amount of beef broth to make the gravy and heat over high flame. Thoroughly combine a small amount of cornstarch with some cold water. Once broth and juice are boiling, slowly add cornstarch and water mixture (stirring constantly), using only enough cornstarch and water mixture to reach desired consistantcy. Boil (while stirring) for 2 minutes.
- Serve and enjoy!
Nutrition Facts : Calories 939.6, Fat 27.9, SaturatedFat 12.5, Cholesterol 299.4, Sodium 1752.8, Carbohydrate 52.4, Fiber 5.3, Sugar 9.3, Protein 100.5
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