Cajun Pot Roast with Corn and Tomatoes
Infuse your dinner table with bold Southern flavors by preparing this irresistible Cajun Pot Roast with Corn and Tomatoes. This hearty recipe features a tender, slow-cooked beef chuck roast seasoned with smoky Cajun spices, then paired beautifully with a medley of sweet corn, juicy diced tomatoes, and red bell peppers. The dish gets its depth of flavor from a rich broth deglazed with browned bits, creating the perfect base for the slow-simmered magic. With just 20 minutes of prep time and a low-and-slow cooking method, this one-pot wonder is as easy as it is comforting. Garnished with fresh parsley and served alongside rice or crusty bread, this recipe is a celebration of bold Cajun cuisine, perfect for family meals or impressing dinner guests.
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Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Cajun seasoning
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 4 cloves Garlic cloves, minced
- 2 cups Beef broth
- 14.5 ounces Diced tomatoes, canned
- 2 cups Corn kernels, fresh or frozen
- 1 large Red bell pepper, diced
- 2 Bay leaves
- 2 tablespoons Fresh parsley, chopped
Instructions
Pat the beef chuck roast dry with paper towels. Season it evenly with salt, pepper, and 1 tablespoon of Cajun seasoning.
Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear the roast on all sides until deeply browned, about 3-4 minutes per side. Remove the roast and set aside.
In the same pot, add the diced onion and cook until softened, about 4-5 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Pour in the beef broth, scraping the bottom of the pot to deglaze any browned bits. Add the canned diced tomatoes (with their juices), the remaining 1 tablespoon of Cajun seasoning, and the bay leaves. Stir to combine.
Return the seared roast to the pot, nestling it into the liquid. Cover the pot with a lid and reduce the heat to low. Simmer for 3 hours, turning the roast halfway through the cooking time.
After 3 hours, add the corn kernels, diced red bell pepper, and any accumulated juices back into the pot. Stir gently to distribute the vegetables around the roast. Cover and cook for an additional 45-60 minutes, or until the roast is fork-tender.
Remove the pot from heat and discard the bay leaves. Shred the roast slightly with two forks, if desired, or slice it against the grain.
Taste and adjust seasoning with additional Cajun seasoning, salt, or pepper if needed. Sprinkle with fresh parsley before serving.
Serve hot with rice, mashed potatoes, or crusty bread. Enjoy!
Nutrition Facts
Calories |
4250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 307.6 g | 394% | |
| Saturated Fat | 114.9 g | 574% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 9524 mg | 414% | |
| Total Carbohydrate | 123.0 g | 45% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 45.5 g | ||
| Protein | 270.5 g | 541% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 341 mg | 26% | |
| Iron | 43.0 mg | 239% | |
| Potassium | 6376 mg | 136% | |
*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.
