Lake Atitlan, Panajachel, Guatemala

“Reading and writing are acts of empathy and faith. Guard that trust carefully — in this rapidly changing business, it’s the only sure thing.” ~Erin Keane
"Never give up. And most importantly, be true to yourself. Write from your heart, in your own voice, and about what you believe in." ~ Louise Brown

"Write something to suit yourself and many people will like it; write something to suit everybody and scarcely anyone will care for it."
~Jesse Stuart

"A writer's job is to take one thing and make it stand for twenty." ~ Virginia Woolf

Wednesday, April 3, 2013

Cajun Pot Roast


Chuck roast is a less expensive cut of beef that does well when cooked long for tenderness. I like to watch the sales and buy several for the freezer.
Cajun Pot Roast

Ingredients:
1 3-4 lb. boneless beef chuck roast
2-3 teaspoons Cajun seasoning
1 tablespoon oil
2 cans (14.5 oz.) diced or stewed tomatoes
1 onion, chopped
1 cup chopped celery
2 cloves garlic, minced or 1 teaspoon prepared, chopped garlic or ½ teaspoon granulated, dried garlic
¼ cup quick-cooking tapioca, or ¼ cup flour
To make your own Cajun seasoning, mix together: 1- 1 ½ teaspoon seasoning salt, ½ - ¾ teaspoon ground red pepper (cayenne), and ½ - ¾ teaspoon ground black pepper.

Directions:
Trim fat from roast. Cut meat if necessary to fit in slow cooker. Rub Cajun seasoning all over. In a large skillet, brown roast on all sides in hot oil.

In slow cooker, combine undrained tomatoes, onion, celery, tapioca or flour, and garlic. Mix well. Place meat on top of vegetable mixture. Cover and cook on low heat setting for 10 – 12 hours or on high heat setting for 5 – 6 hours. Serve meat with sauce on a bed of rice or noodles.

21 comments:

  1. Oh man I wish my husband liked hotter foods, I'd be all of this. Maybe I'll make it for the rest of us. Sounds sooooo good!
    Dani @ Entertaining Interests
    #warriorminion

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    1. Dani, Thanks for stopping by. Sure wish we'd had minions last year when I was a host for the Challenge!

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  2. Slow cooking gives a great flavour to the cheaper cuts of meat. Great recipe to try.

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  3. Love these recipes and could use a new slow cooker one. Thanks again!
    Jan Morrison

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  4. I love Cajun food, unfortunately, my stomach does not. It sounds yummy, though.

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  5. what i have had of cajun food, i have loved---this sound yummy :)

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  6. it sounds wonderful... really, my wife is a non-hot food... for me it's like bring on the spice!

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    1. Jeremy, This recipe might be a good compromise for the two of you then, because really it's not as spicy as it might sound. You should try it!

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  7. I have a roast in the freezer I had no idea what I was going to do with it. Now I know exactly. Great recipe!

    ____

    Find me:
    Blog: http://allysonlindt.com
    email: Allyson.Lindt@gmail.com
    Twitter: @AllysonLindt

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    1. Allyson, That's awesome! Glad I could help :)

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  8. It's been a while since I've made a roast - thanks for the inspiration...and a recipe to go with it. :)


    Jenny @ PEARSON REPORT

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  9. Here it is only ten AM and I'm starving for pot roast or anything Cajun.

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  10. Hi Karen .. I love Erin's cover photo for your book - been meaning to say for ages!

    A good pot roast is delicious and I love the taste of a Cajun meal .. thank goodness it's nearly supper time for me!

    Cheers Hilary

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  11. Sounds good, but trimming the fat may reduce the flavor, as that's what flavors the meat and provides juice to keep it from getting to dry when cooked a long time. I used to trim the fat on everything; and have stopped after watching lots of cooking shows. I do though trim it off before serving it. How do you think this receipe would work with a beef brisket vs Chuck Roast? I often buy briskets...same reason, cheaper.

    A-Z

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    1. Sandy, Yes, good point about trimming the fat. I'm not real particular on that point, I'll trim the large chunks of fat without cutting out all of it. Chuck roast can be fatty, which is why I suggest trimming it in this recipe. I'm sure a beef brisket would work just as well here too.

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  12. Oh my word, I'm drooling. Never thought of making it this way. thanks

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  13. Oh my. That recipe's a keeper!

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  14. Dear Karen, your amber pie recipe sounds delicious. The next two--for B and C--won't work for me because I'm a vegetarian who's working on becoming a vegan. I've been a vegetarian--no beef, pork, fish, chicken--for 32 years and now it's time to move on. I'm wondering if you'll post any recipes for vegans. Your pie recipe is a lovely one for vegetarians. Peace.

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    1. Dee, Stop by tomorrow and Friday for two recipes that will work for vegetarians. I do have several vegan recipes as well in my cookbook, but I don't know if I'll be able to fit them into the blog cycle this month.

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  15. Yum! The other day I was thinking that I don't see chuck steak in the store much any more and wondered if it went by another name. Haven't made a pot roast in years. I think the crew will be happy about eating some soon. Thanks for the inspiration.

    I'm doing the AtoZ at
    Take 25 to Hollister
    Don't be a Hippie

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