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."
 
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photo by gailanng photo by gailanng
photo by gailanng
photo by Jim W photo by Jim W
Ready In:
7hrs 30mins
Ingredients:
16
Serves:
8
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ingredients

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directions

  • 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.

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Reviews

  1. In just one day I had quite a few happenings. I noticed while in Walmart I had a rather large split in the side seam of my sweat pants, later I checked an old lottery ticket and won $25, much to my delight I witnessed my arch enemy humbled on facebook and, lastly, I made a delicious crockpot Cajun Pot Roast. What a day...what a day! I should wear those split sweats more often.
     
  2. Great! I threw in some fresh mushrooms and a few quartered baby red potatoes. Thickened it up with a little roux left over from browning the meat and let it work in the crock pot. It was fantastic. Thank you for sharing this recipe.
     
  3. Another crock pot winner . I enjoyed the gentle kick that the red pepper and cayenne pepper gave the broth. I'm glad you shared this recipe with us.
     
  4. 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!!
     
  5. 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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RECIPE SUBMITTED BY

I'm a 73 year old male. I live in the desert in Southeast Wasington. Yes, Virginia, Southeast Washington is Desert, Cacti, Sage Brush, Wile E. Coyote, the whole nine yards.The Columbia River flows through the middle of it and is its saving grace. Some of the jobs. I've held are Well Driller, Aircraft Machanic, Handyman, Electrician,Merchant Seaman, And most recently Long haul Driver.My hobbies are cooking, Kite making, and Good movies (plus anything that strikes my fancy) My first cookbook was Fanny Farmer Original Boston Cooking School Cookbook and its still the first of all of my cookbooks that I go to. It has the best Biscuit recipe going and the only change I make to its Cornbread recipe is to add a half teaspoon of Cayenne to bring out the flavor of the cornmeal. I injured my knee and have had the last year off and what I've done is go quietly mad. I'm now semi retired and try to figure out plan 'E'. A, B, C, and D phased out so it's time to move on, where, the hell ever, that is.
 
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