CAJUN-STYLE POT ROAST
I often makes this zippy roast when expecting dinner guests. It gives me time to visit with them, and even my friend who's a chef enjoys this dish. -Ginger Menzies, Oak Creek, Colorado
Provided by Taste of Home
Categories Dinner
Time 6h15m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Cut roast in half; sprinkle with Cajun seasoning. In a large skillet, brown roast in oil on all sides. Transfer to a 5-qt. slow cooker. Combine the tomatoes, red pepper, celery, onion, tapioca, garlic and salt; pour over roast. , Cover and cook on low for 6-8 hours or until meat is tender. Serve with rice. , Freeze option: Remove beef, vegetables and juices from slow cooker; cool slightly. Slice beef; transfer all to freezer containers. Freeze for up to 3 months. To use, thaw in the refrigerator overnight. Place in a Dutch oven; heat through. Thin with beef broth if necessary. Serve with rice.
Nutrition Facts : Calories 328 calories, Fat 17g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 1336mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 31g protein.
SLOW-COOKER CAJUN POT ROAST WITH MAQUE CHOUX
Enjoy a stress-free dinner with this Cajun-style slow-cooked beef and vegetables.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 8h10m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 310, Carbohydrate 12 g, Cholesterol 80 mg, Fat 1, Fiber 2 g, Protein 27 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 4 g, TransFat 1/2 g
CAJUN BEEF AND GRITS RECIPE BY TASTY
Here's what you need: boneless beef check roast, kosher salt, neutral oil, red bell pepper, yellow onion, celery, garlic, diced tomato, tomato paste, Frank's RedHot® Original Cayenne Pepper Hot Sauce, McCormick Cajun Seasoning, nonstick cooking spray, unsalted butter, grits, whole milk, water, kosher salt, shredded sharp cheddar cheese, scallion
Provided by Tayo Ola
Categories Dinner
Yield 4 servings
Number Of Ingredients 19
Steps:
- Make the beef: Season the beef with 2 teaspoons of salt.
- Heat the oil in an Instant Pot on "Sauté" mode. Add the beef and sear on all sides, using tongs to turn the meat, 7-9 minutes total. Remove the beef from the Instant Pot and set aside.
- Add the bell pepper, onion, celery, and garlic to the Instant Pot and sauté for 5 minutes, until softened. Stir in the tomatoes, tomato paste, Frank's RedHot® Original Cayenne Pepper Hot Sauce, McCormick Cajun Seasoning, and the remaining teaspoon of salt.
- Return the beef to the Instant Pot and stir well. Put the lid on the Instant Pot, set the pressure valve to "Sealing," and pressure-cook for 50 minutes.
- Turn the pressure valve to "Venting" to release the pressure quickly. (Be sure to read all Instant Pot instructions carefully for safety.) Carefully remove the lid.
- Remove the beef mixture from the Instant Pot and set aside. Clean the Instant Pot insert.
- Make the grits: Generously coat the Instant Pot insert with nonstick spray. Add the butter and melt on "Sauté" mode. Add the grits and cook, stirring frequently, for 2 minutes, until fragrant. Whisk in the milk, water, and salt. Bring mixture to a simmer, then whisk well.
- Put the lid on the Instant Pot, set the pressure valve to "Sealing," and pressure-cook for 10 minutes.
- Let pressure naturally release for 15 minutes, then turn the pressure valve to "Venting" to release the rest of the pressure. Carefully remove the lid.
- Carefully hold the Instant Pot with an oven mitt and use a silicone spatula or wooden spoon to move the grits around and release from the bottom of the pot, then whisk well to incorporate.
- Stir in the cheddar cheese. Let cheese melt for 1 minute, then stir again. (If the grits get too thick before serving, stir in a bit of milk to loosen.)
- To serve, spoon the grits into shallow bowls. Scoop the beef mixture on top. Drizzle with Frank's RedHot® and garnish with the scallions.
- Enjoy!
Nutrition Facts : Calories 572 calories, Carbohydrate 24 grams, Fat 33 grams, Fiber 3 grams, Protein 42 grams, Sugar 13 grams
CAJUN ROAST IN A BAG: JUSTIN WILSON STYLE
This is a great way to make a pot roast without the trouble or mess in a roasting pan, dutch oven or crock pot. I use pretty much the same technique to make my Thanksgiving turkey every year (except swapping the roast for a bird, a couple of ingredients and changing the cooking time). You can use a large oven bag for this dish, and can easily vary the weight of roast and amounts of veggies depending on how many people you need to feed. (I've sometimes used a beef rump roast to make this). If using a larger amount of meat and veggies, you may need to use the turkey size oven bag and possibly adjust the time. This ingredient list is simply made for hubby and I. I hope you enjoy it.
Provided by rosie316
Categories One Dish Meal
Time 3h20m
Yield 2-4 serving(s)
Number Of Ingredients 13
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!
Nutrition Facts : Calories 939.6, Fat 27.9, SaturatedFat 12.5, Cholesterol 299.4, Sodium 1752.8, Carbohydrate 52.4, Fiber 5.3, Sugar 9.3, Protein 100.5
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.
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