Cajun Pot Roast for the Crock Pot
Transform your weeknight dinner routine with this bold and comforting Cajun Pot Roast for the Crock Pot! Featuring a tender, slow-cooked beef chuck roast infused with the smoky heat of Cajun seasoning, this dish brings Southern soul food straight to your table. Vibrant garlic, onions, celery, carrots, and potatoes create a medley of hearty flavors, all simmered to perfection in a rich broth seasoned with Worcestershire sauce, diced tomatoes, and aromatic spices like smoked paprika and thyme. With minimal prep time and the magic of the slow cooker, this one-pot wonder is perfect for busy days, delivering a melt-in-your-mouth roast and perfectly cooked vegetables in every bite. Serve with warm crusty bread to soak up the robust sauce for an unforgettable meal the whole family will love!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 tablespoons olive oil
- 2 tablespoons Cajun seasoning
- 4 garlic cloves, minced
- 1 yellow onion, diced
- 2 celery stalks, chopped
- 3 carrots, peeled and cut into chunks
- 4 potatoes, quartered
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 14.5 ounces diced tomatoes, canned
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Season the chuck roast generously on all sides with 1 tablespoon of the Cajun seasoning.
Heat the olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. Remove and set aside.
In the same skillet, sauté the minced garlic and diced onion until fragrant and translucent, about 2-3 minutes.
Add the seared roast to the crock pot, followed by the sautéed garlic and onions.
Layer the celery, carrots, and potatoes around and on top of the roast in the crock pot.
In a mixing bowl, whisk together the beef broth, Worcestershire sauce, canned diced tomatoes (including juices), smoked paprika, dried thyme, salt, black pepper, and the remaining 1 tablespoon of Cajun seasoning.
Pour the mixture evenly over the vegetables and roast in the crock pot.
Cover and cook on low heat for 8 hours, or until the roast is fork-tender and the vegetables are soft.
Carefully remove the roast from the crock pot and shred or slice as desired. Serve with the vegetables and a ladle of the flavorful sauce from the pot.
Nutrition Facts
Calories |
4451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 303.8 g | 389% | |
| Saturated Fat | 114.3 g | 572% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 10048 mg | 437% | |
| Total Carbohydrate | 176.5 g | 64% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 36.0 g | ||
| Protein | 267.7 g | 535% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 570 mg | 44% | |
| Iron | 45.5 mg | 253% | |
| Potassium | 8942 mg | 190% | |
*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.
