Ingredients
-
1
-
1
-
1/2
-
1/2
-
1/4
-
1
-
1/2
-
1/2
-
1/4
-
3
-
-
-
-
-
Directions
Crock Pot Cajun Pot Roast, 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., This is wonderful. I was looking for something different to do with a chuck roast when I came upon this recipe. As a northerner, my familiarity with Cajun cooking has been limited to sprinkling the Cajun premixed seasoning on whatever and I’m no fan of but when I read the ingredients I decided to give it shot. My son said “Even if the meat is gone, save the sauce . It will be great on anything.” Will be making this often. Thank you so much!!, Great recipe that my family loved! The roast was flavorful, fall-apart tender, and moist. The veggies and sauce served over rice were amazing too. The only changes I made were to use fresh pureed tomatoes because I was out of canned and I left the roast whole instead of cutting it into steaks. I will be making this again, and again, and again.
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Steps
|
1
Done
|
Add Tomatoes, Stock, Thyme, Basil, Red Pepper Flakes and Bay Leaf to the Crock Pot Set on High; Mix Well. |
|
2
Done
|
Mix Cayenne, Black Pepper, and Salt. Rub Well Into the Roast. |
|
3
Done
|
Heat a Cast Iron Pan, Add Oil and Brown Meat on All Sides. Add to Crock Pot. |
|
4
Done
|
Saut the Vegetables in the Drippings Until Tender. Add Flour and Cook For Two Minutes, Stirring Constantly. |
|
5
Done
|
Add Vegetables to the Crock Pot. |
|
6
Done
|
Cover, Reduce Heat to Low and Cook 6-7 Hours. |
|
7
Done
|
Cut Into Serving Size Portions. |
|
8
Done
|
Serve on a Bed of Rice. |
