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Fall-apart tender beef chuck roast slow-cooked in a zesty, spicy broth with the Cajun 'holy trinity' vegetables. A comforting, one-pot meal that brings Louisiana flavor right to your dinner table.
For 6 servings
Preheat oven to 325°F (165°C). Pat the chuck roast completely dry with paper towels. In a shallow dish, whisk together the flour, 2 tablespoons of Cajun seasoning, salt, and pepper. Thoroughly dredge the roast in the flour mixture, coating all sides and pressing gently to adhere.
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Carefully place the floured roast in the hot oil and sear for 4-5 minutes per side, until a deep, dark brown crust forms. Do not overcrowd the pot. Once seared, remove the roast and set it aside on a plate.
Reduce the heat to medium. Add the chopped onion, bell pepper, and celery (the Cajun 'holy trinity') to the pot. Sauté for 6-8 minutes, stirring occasionally, until the vegetables have softened. Use a wooden spoon to scrape up any flavorful browned bits (fond) from the bottom of the pot. Add the minced garlic and cook for 1 more minute until fragrant.
Pour in the beef broth to deglaze the pot, scraping the bottom thoroughly to release all the fond. Stir in the undrained diced tomatoes, Worcestershire sauce, dried thyme, bay leaves, and the remaining 1 tablespoon of Cajun seasoning. Bring the liquid to a steady simmer.
Return the seared roast to the pot, nestling it into the liquid. The liquid should come about halfway up the sides of the beef. Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven. Bake for 2 hours.
Carefully remove the pot from the oven. Arrange the potato and carrot chunks in the liquid around the roast. Cover the pot again and return it to the oven. Continue to cook for another 1 to 1.5 hours, or until the beef is exceptionally tender and shreds easily with a fork.
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Fall-apart tender beef chuck roast slow-cooked in a zesty, spicy broth with the Cajun 'holy trinity' vegetables. A comforting, one-pot meal that brings Louisiana flavor right to your dinner table.
This cajun_creole recipe takes 230 minutes to prepare and yields 6 servings. At 827.93 calories per serving with 51.91g of protein, it's a moderately challenging recipe perfect for dinner or supper.
Transfer the cooked roast and vegetables to a serving platter and tent loosely with foil. Let the roast rest for 10-15 minutes to allow the juices to redistribute. Meanwhile, skim any excess fat from the surface of the gravy in the pot. Remove and discard the bay leaves. Shred or slice the beef and serve hot with the vegetables, generously ladling the gravy over everything. Garnish with fresh parsley.
Add 1/2 teaspoon of cayenne pepper along with the Cajun seasoning, or add one finely chopped jalapeño with the holy trinity vegetables.
Complete steps 1-4 on the stovetop. Transfer the seared roast, vegetables, and braising liquid to a 6-quart slow cooker. Cook on low for 8-10 hours or on high for 4-5 hours. Add the potatoes and carrots during the last 2 hours of cooking.
Incorporate 1 teaspoon of smoked paprika into the flour and seasoning mixture for a subtle, smoky depth.
Swap the potatoes and carrots for other hearty vegetables like parsnips, turnips, or sweet potatoes, cut into similar-sized chunks.
The beef chuck roast provides high-quality protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
This dish is packed with essential nutrients. Beef is a great source of iron, zinc, and B vitamins. The carrots provide Vitamin A, while bell peppers offer a boost of Vitamin C.
The potatoes are a source of complex carbohydrates, which provide a steady release of energy to keep you feeling full and satisfied for longer.
A warm, savory meal like pot roast can provide a sense of comfort and well-being, making it a perfect dish for family gatherings and cozy nights in.
A typical serving of this Cajun Pot Roast contains approximately 650-750 calories. The exact number can vary based on the fat content of the beef and the size of the vegetable portions.
It can be part of a healthy diet as it's a balanced meal with protein, complex carbohydrates, and vegetables. To make it healthier, choose a leaner cut of chuck roast, trim all visible fat, use low-sodium broth and seasoning, and increase the ratio of vegetables to meat.
Absolutely! Follow the searing and sautéing steps on the stovetop, then transfer everything to your slow cooker. Cook on low for 8-10 hours. Add the potatoes and carrots for the final 2 hours so they don't get mushy.
Beef chuck roast is the ideal choice because its marbling and connective tissue break down during slow cooking, resulting in incredibly tender, flavorful meat. Beef brisket or bottom round roast are also good alternatives.
Yes, this dish is perfect for making ahead. The flavors actually deepen and improve overnight. Simply cool, refrigerate, and gently reheat on the stovetop or in the oven.
If your pot roast is tough, it most likely hasn't cooked long enough. The connective tissue in chuck roast needs a long, slow cooking time to break down into tender gelatin. Ensure it's cooked until it easily shreds with a fork.