Cajun Pot Roast
Transform your dinner table with this bold and hearty Cajun Pot Roast, a recipe that brings the flavors of the South straight to your home. Featuring tender, slow-cooked beef chuck roast, this dish is infused with the smoky heat of Cajun seasoning and simmered to perfection alongside vibrant vegetables like carrots, celery, and russet potatoes. A savory broth enriched with garlic, onions, and diced tomatoes creates a rich, flavorful sauce that elevates every bite. With simple preparation and fall-apart tenderness after just a few hours of cooking, this one-pot wonder is perfect for cozy family dinners or entertaining guests. Serve it hot with the vegetables and sauce for a comforting meal that’s as satisfying as it is flavorful. Keywords: Cajun Pot Roast, slow-cooked beef, Southern-inspired recipe, hearty dinner, easy comfort food.
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Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 3 tablespoons Cajun seasoning
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 4 cloves Garlic cloves, minced
- 1 Yellow onion, chopped
- 4 Carrots, peeled and cut into chunks
- 3 Celery stalks, cut into chunks
- 3 Russet potatoes, peeled and quartered
- 3 cups Beef broth
- 1 can (14-ounce) Diced tomatoes
- 4 Fresh thyme sprigs
- 2 Bay leaves
Instructions
Pat the beef chuck roast dry with paper towels, then generously rub it with 2 tablespoons of Cajun seasoning, salt, and black pepper on all sides.
In a large, heavy-bottomed skillet or Dutch oven, heat the olive oil over medium-high heat. Once hot, sear the roast on all sides until golden brown, about 4-5 minutes per side. Remove the roast and set aside.
In the same skillet, lower the heat to medium and add the minced garlic and chopped onion. Sauté for 2-3 minutes, stirring frequently, until softened and fragrant.
Add the carrots, celery, and potatoes to the skillet, and cook for another 5 minutes, stirring occasionally.
Pour in the beef broth and diced tomatoes, scraping the bottom of the skillet to deglaze and incorporate the browned bits. Stir in the remaining 1 tablespoon of Cajun seasoning.
Return the seared roast to the skillet or transfer everything into a large slow cooker if preferred. Add the fresh thyme sprigs and bay leaves on top.
Cover and cook over low heat for 4 hours, or until the roast is fork-tender and falls apart easily.
Remove the thyme sprigs and bay leaves before serving. Taste the sauce and adjust the seasoning with additional salt or pepper if needed.
Slice or shred the pot roast and serve hot with the vegetables and sauce spooned over the top.
Nutrition Facts
Calories |
735 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.6 g | 65% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1112 mg | 48% | |
| Total Carbohydrate | 27.1 g | 10% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 5.9 g | ||
| Protein | 45.9 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 85 mg | 7% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1445 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
