Cajun Style Roast Recipes

CROCK POT CAJUN POT ROAST

Steps:

• Add tomatoes, stock, thyme, basil, red pepper flakes and bay leaf to the crock pot set on high; mix well.
• Mix cayenne, black pepper, and salt. Rub well into the roast.
• Heat a cast iron pan, add oil and brown meat on all sides. Add to crock pot.
• Sauté the vegetables in the drippings until tender. Add flour and cook for two minutes, stirring constantly.
• Add vegetables to the crock pot.
• Cover, reduce heat to low and cook 6-7 hours.
• Cut into serving size portions.
• Serve on a bed of rice.

CAJUN POT ROAST WITH CORN AND TOMATOES

Steps:

• Rub entire surface of roast with Cajun Seasoning.
• Place roast in crock-pot.
• Top with corn, onion and bell pepper.
• Combine tomatoes, pepper and hot pepper sauce.
• Mix well and pour over vegetables and roast.
• Cook on low setting for 8 to 10hours.

CAJUN POT ROAST FOR THE CROCK POT

Steps:

• Trim fat from roast. Cut roast to fit in crock pot, if necessary. Rub Cajun seasoning all over meat. In large skillet brown meat on all sides in hot oil.
• In a 3 1/2 to 4 quart crock pot combine undrained tomatoes, onion, celery, tapioca, and garlic. Place meat on top of vegetable mixture.
• Cover and cook on low-heat setting for 10 to 12 hours or on high setting for 5 to 6 hours.
• Slice meat; serve with sauce over rice. Makes 6 servings.

CAJUN ROAST IN A BAG: JUSTIN WILSON STYLE

Steps:

• Remove roast from fridge and rest on counter for 10 minutes. Pre-heat oven to 350*F.
• Place flour into oven bag and shake vigorously to dust the inside (leave flour inside bag).
• Put small slices about a 1/2 inch deep into the top of the roast. Place a garlic slice down into each hole. Sprinkle all sides of roast with salt and cayenne pepper. Mix together wine and worcestershire.
• Set bag on its side inside of a 13x9 baking dish and open the end wide. Place roast inside of bag. Place veggies over and around roast. Add wine/worcestershire mix over and around roast. Use zip tie that comes with the oven bag to seal it closed. Cut several slits (about 6) in the "top" of the bag for steam to escape.
• Bake for 3 hours. Remove pan from oven. Carefully open tied end of bag and remove roast and veggies to a platter and tent with foil for approx 10 minutes. Reserve juices in the bag if you wish to make gravy*.
• *If making gravy, carefully strain while pouring bagged juices into a saucepan and add desired amount of beef broth to make the gravy and heat over high flame. Thoroughly combine a small amount of cornstarch with some cold water. Once broth and juice are boiling, slowly add cornstarch and water mixture (stirring constantly), using only enough cornstarch and water mixture to reach desired consistantcy. Boil (while stirring) for 2 minutes.
• Serve and enjoy!

SLOW-COOKER CAJUN POT ROAST WITH MAQUE CHOUX

Steps:

• Place Slow Cooker Liner inside 5- to 6 1/2-quart slow cooker, making sure liner fits snugly against bottom and side of bowl, and pulling top of liner over rim of bowl.
• Rub entire surface of beef with Cajun seasoning; place in slow cooker. Top with corn, onion and bell pepper.
• In small bowl, mix tomatoes, pepper and pepper sauce. Pour over vegetables and beef.
• Cover; cook on Low heat setting 8 to 10 hours.
• Remove beef from slow cooker to cutting board; cut into thin slices. Using slotted spoon, remove corn mixture and serve with beef.

CAJUN STYLE ROAST

Steps:

• 1. Finely chop all of the vegetables and put in a medium bowl. Sprinkle cajun seasoning over the vegetables and then stir. Use a long knife to cut X shaped holes throughout the roast, on each side. Use your fingers to 'stuff' the seasoned vegetable mixture into the holes until all of them have some of the mixture. It is necessary to make sure that the vegetable mixture stuffed pretty far inside the roast so that each part of the roast is seasoned. Using a cast-iron pot would be best to prepare the roast.
• 2. Heat vegetable oil in the cast-iron pot. Really sear, without burning, each side of the roast so that each side is browned. If you have extra veggies you can saute them now with the meat, being careful not to burn them. Pour water over roast to cover it and then heat to boiling. Reduce heat a bit so that you continue to 'cook down' the meat and gravy over and over until you reach the desired tenderness of the roast and there is about 2-3 cups of liquid in the pot.
• 3. Once you've reached the desired tenderness, cut roast in slices on a plate. Add cold water to 3-4 tablespoons of cornstarch to make a slurry to add to the gravy to thicken it. Heat until thickened to your satisfaction. Put meat back into gravy and keep warm until you are ready to serve the meal. Traditionally this is served in Cajun country with rice, but you can also serve with mashed potatoes.