Crock Pot Cajun Pot Roast
Indulge in the deep, bold flavors of this Crock Pot Cajun Pot Roast, a comforting one-pot meal perfect for family dinners or meal prep. Tender beef chuck roast is generously seasoned with Cajun spices, seared to lock in flavor, and slow-cooked alongside a medley of hearty vegetables like carrots, potatoes, and celery. Aromatic onion, bell pepper, garlic, and tomato paste create a robust base, while Worcestershire sauce and beef broth add layers of savory depth. With just 20 minutes of prep and the magic of an 8-hour slow cook, this melt-in-your-mouth pot roast is infused with Southern-inspired warmth in every bite. Serve it with crusty bread to savor the rich, delectable juices, and don’t forget an optional sprinkle of fresh parsley for a burst of color and freshness. Perfect for busy weeknights or cozy Sunday suppers, this dish is the ultimate comfort food with a Cajun twist!
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 tablespoons Cajun seasoning
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 medium green bell pepper, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 bay leaf
- 3 medium carrots, chopped
- 3 medium russet potatoes, peeled and chopped
- 2 tablespoons parsley, chopped (optional for garnish)
Instructions
Season the beef chuck roast generously with Cajun seasoning on all sides.
Heat 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 from skillet and set aside.
In the same skillet, add the diced onion, green bell pepper, celery, and garlic. Sauté for 4-5 minutes until softened and fragrant.
Stir in the tomato paste and cook for 1-2 minutes, allowing it to deepen in color.
Deglaze the skillet by pouring in 1/2 cup of the beef broth, scraping up any browned bits from the bottom of the pan. Remove from heat.
Place the seared roast into the crock pot. Add the sautéed vegetable mixture on top.
Pour the remaining beef broth and Worcestershire sauce over the roast. Add the bay leaf, carrots, and potatoes to the crock pot, spreading them evenly around the roast.
Cover and cook on low for 8 hours or until the roast is fork-tender and the vegetables are cooked through.
Remove the bay leaf before serving. Optionally, garnish with freshly chopped parsley.
Serve hot with your favorite side dish or crusty bread for soaking up the flavorful juices.
Nutrition Facts
Calories |
720 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.5 g | 65% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 644 mg | 28% | |
| Total Carbohydrate | 25.0 g | 9% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 5.0 g | ||
| Protein | 45.0 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 79 mg | 6% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1319 mg | 28% | |
*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.
