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
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
SLOW-COOKER POT ROAST
I work full time, so this slow cooker roast beef is my go-to when I want a hearty, home cooked meal. It's a comfort to walk in and smell this simmering slow cooker pot roast that I know will be fall-apart tender and delicious. -Gina Jackson, Ogdensburg, New York
Provided by Taste of Home
Categories Dinner
Time 6h15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a 5- or 6-qt. slow cooker, whisk water and beef base; add mushrooms, onion and garlic. Sprinkle roast with pepper; transfer to slow cooker. Drizzle with Worcestershire sauce. Cook roast, covered, on low 6-8 hours or until meat is tender., Remove roast to a serving platter; tent with foil. Strain cooking juices, reserving vegetables. Skim fat from cooking juices. In a large saucepan, melt butter over medium heat. Stir in flour and salt until smooth; gradually whisk in cooking juices. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in cooked vegetables. Serve with roast.
Nutrition Facts : Calories 380 calories, Fat 22g fat (10g saturated fat), Cholesterol 126mg cholesterol, Sodium 467mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 35g protein.
THE BEST EVER SLOW COOKER POT ROAST RECIPE BY TASTY
This slow cooker pot roast only takes six ingredients to make thanks to a packet of onion soup mix. It gives the roast a ton of flavor without a ton of work, and no one will even know it's there. The best part? You just dump everything into the slow cooker, walk away for a few hours, and dinner practically cooks itself. Serve it over egg noodles or rice and dinner is good to go.
Provided by Hannah Williams
Categories Dinner
Time 8h
Yield 5 servings
Number Of Ingredients 8
Steps:
- Place the chuck roast in a 7-quart (6 ½ liters) slow cooker and season with salt and pepper.
- Sprinkle the onion soup pack and top with vegetables and water.
- Cook on low for 8 hours, or high for 4-5 hours.
- Enjoy!
Nutrition Facts : Calories 633 calories, Carbohydrate 27 grams, Fat 18 grams, Fiber 3 grams, Protein 89 grams, Sugar 4 grams
SLOW COOKER POT ROAST
It's quick and easy to assemble.
Provided by keylimeone
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 8h15m
Yield 6
Number Of Ingredients 9
Steps:
- Spray the inside of a slow cooker with cooking spray. Spread the onion slices out into the bottom of the cooker.
- Spread the flour out onto a work surface. Sprinkle the chuck roast with salt and black pepper, and roll the roast in the flour to coat all sides. Using the edge of a small, sturdy plate, pound the flour into the meat. Place the floured roast into the cooker on top of the onions. Whisk together beef gravy mix, ranch dressing mix, and Italian dressing mix in a bowl, and whisk the mixes with water until smooth. Pour over the chuck roast. Distribute carrots around the meat.
- Cover the cooker, set to Low, and cook until the roast is tender and the gravy has thickened, about 8 hours.
Nutrition Facts : Calories 385.2 calories, Carbohydrate 20.8 g, Cholesterol 86.8 mg, Fat 22 g, Fiber 2.5 g, Protein 23.9 g, SaturatedFat 8.7 g, Sodium 1287.8 mg, Sugar 6.1 g
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