Cajun Style Pot Roast Recipes

CAJUN-STYLE POT ROAST

Cajun-Style Pot Roast image

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

Ingredients

1 boneless beef chuck roast (2 to 3 pounds)
2 tablespoons Cajun seasoning
1 tablespoon olive oil
2 cans (10 ounces each) diced tomatoes and green chilies
1 medium sweet red pepper, chopped
1-1/2 cups chopped celery
3/4 cup chopped onion
1/4 cup quick-cooking tapioca
1-1/2 teaspoons minced garlic
1 teaspoon salt
Hot cooked rice

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.

CROCK POT CAJUN POT ROAST

Crock Pot Cajun Pot Roast image

In the late 1960's I got this from a small Restaurant outside of Houma Louisiana. I remember I "oiled" the cook's vocal cords with a lot of cold Jax Beer to finesse the recipe out of him. About the only thing I've changed is re figuring it for the crock pot.

Provided by Pierre Dance

Categories Roast Beef

Time 7h30m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

1 (15 ounce) can crushed tomatoes in puree
1 cup beef stock or 1 cup chicken stock
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon crushed red pepper flakes
1 bay leaf
1/2 teaspoon cayenne
1/2 teaspoon fresh ground black pepper
1/4 teaspoon salt
3 lbs chuck roast, lean, trimmed of fat, cut into 1 1/2 inch thick steaks
2 tablespoons olive oil
2 onions, chopped
3 stalks celery, chopped
1 green bell pepper, chopped
4 garlic cloves, minced
2 tablespoons flour

Steps:

Add tomatoes, stock, thyme, basil, red pepper flakes and bay leaf to the crock pot set on high; mix well.
Mix cayenne, black pepper, and salt. Rub well into the roast.
Heat a cast iron pan, add oil and brown meat on all sides. Add to crock pot.
Sauté the vegetables in the drippings until tender. Add flour and cook for two minutes, stirring constantly.
Add vegetables to the crock pot.
Cover, reduce heat to low and cook 6-7 hours.
Cut into serving size portions.
Serve on a bed of rice.

Nutrition Facts : Calories 314, Fat 14.1, SaturatedFat 5.2, Cholesterol 112.3, Sodium 406.3, Carbohydrate 10.4, Fiber 2.2, Sugar 1.8, Protein 38

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