SOUTHERN POT ROAST
Cajun seasoning adds kick to this tender beef roast that's served with a corn and tomato mixture. "It is an unusual dish, but it's full of flavor," notes Amber Zurbrugg of Alliance, Ohio.
Provided by Taste of Home
Categories Dinner
Time 5h10m
Yield 5 servings.
Number Of Ingredients 8
Steps:
- Cut roast in half; place in a 5-qt. slow cooker. Sprinkle with Cajun seasoning. Top with corn, onion and green pepper. Combine the tomatoes, pepper and hot pepper sauce; pour over vegetables. , Cover and cook on low until meat is tender, 5-6 hours. Serve corn mixture with slotted spoon.
Nutrition Facts : Calories 455 calories, Fat 22g fat (8g saturated fat), Cholesterol 147mg cholesterol, Sodium 601mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 3g fiber), Protein 47g protein.
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.
Provided by Pierre Dance
Categories Roast Beef
Time 7h30m
Yield 8 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 314, Fat 14.1, SaturatedFat 5.2, Cholesterol 112.3, Sodium 406.3, Carbohydrate 10.4, Fiber 2.2, Sugar 1.8, Protein 38
CAJUN POT ROAST FOR THE CROCK POT
For a truly Cajun meal, serve this with cooked okra, but I'm not quite that Cajun so we just have this with green beans or another vegetable. Makes great sandwiches for left overs and can be frozen for 3 months with the sauce.
Provided by Jenn K.
Categories Roast Beef
Time 10h25m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 465.5, Fat 13.6, SaturatedFat 4.8, Cholesterol 99.8, Sodium 508.5, Carbohydrate 50.5, Fiber 2.2, Sugar 9.2, Protein 36
CAJUN STYLE ROAST
I was taught how to make this style of roast, which makes a Cajun's favorite food...rice and gravy! You can use just about any size of meat...just adjust the vegetables to stuff it. I hope you enjoy!
Provided by Misty Guillory
Categories Roasts
Time 3h10m
Number Of Ingredients 8
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.
BEEF BRISKET PREPARED CAJUN POT ROAST STYLE
Number Of Ingredients 5
Steps:
- Combine the brisket and the salad dressing in a large plastic storage bag. Squeeze out excess air, seal tightly, and massage to coat the meat all over. Marinate in the refrigerator for at least 2 hours and up to overnight, turning the brisket over at least once. Preheat a large skillet over high heat. Add the oil. Remove the meat from the marinade and add it to the pan. Brown on both sides, 3 to 4 minutes. Sprinkle with the pepper. Add the water. Cover, reduce heat to low, and cook until very tender, 2 1/2 to 3 hours. Remove to a cutting board and allow to sit for 10 minutes before thinly slicing across the grain.
CAJUN PORK ROAST
My husband and I just love New Orleans-style foods, so any time I come across a Cajun recipe. I just have to try it. This is one of our favorite ways to prepare pork.
Provided by Taste of Home
Categories Dinner
Time 2h35m
Yield 8-10 servings.
Number Of Ingredients 8
Steps:
- Place roast in a shallow baking pan; cut 8-10 small slits in roast. Combine remaining ingredients; press into slits and over top of roast. , Bake, uncovered, at 350° for 45 minutes. Cover and bake 1-3/4 hours longer or until a thermometer reads 160°. Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 152 calories, Fat 9g fat (3g saturated fat), Cholesterol 56mg cholesterol, Sodium 275mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 16g protein.
GRANDMA EDNA'S CAJUN PORK
My grandma used to make this for our family on special occasions. We love to carry on the delicious tradition. -Tonya Cline, Greenville, Ohio
Provided by Taste of Home
Categories Dinner
Time 6h35m
Yield 12 servings (2-1/4 cups sauce).
Number Of Ingredients 13
Steps:
- Finely chop vegetables. In a large skillet, saute vegetables in butter until tender. Add garlic; cook 1 minute longer. Stir in seasonings and pepper sauce., Cut several slits in roast to within 1/2 in. of bottom. Place in a 5-qt. slow cooker. Spoon onion mixture between slits and over the top of meat. Cover and cook on low for 6-8 hours or until pork is tender., Transfer roast to a serving platter; keep warm. Strain cooking juices and pour into a small saucepan. Combine cornstarch and water until smooth; stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with roast.
Nutrition Facts : Calories 225 calories, Fat 10g fat (4g saturated fat), Cholesterol 83mg cholesterol, Sodium 167mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges
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