Cajun Pot Roast With Corn and Tomatoes

READY IN: 18mins
Recipe by Audrey M

A roast that kicks it up a notch.

Top Review by Chef Jean Louise

What a fantastic pot roast! I doubled everything but the corn (since all I had was a 10 oz pack of frozen) for a 2.5 lbs. roast. Before slow cooking, I put the Cajun seasoning (Tony Chachere's), the roast, and about three tbs. flour in a gallon ziploc, shaking to coat the roast. Then I browned the roast on all sides and after that sauteed the onions and peppers for a few minutes in the same pan, using a spatula to scrape up the browned bits. Other than that, I followed the recipe as written. In seven hours, the roast was falling apart tender in a delicious, spicy tomato gravy. It made a beautiful presentation over Kittencal's "Roasted Potatoes and Baby Carrots with Garlic," (Recipe #145287) with a side of "Real Southern Cornbread," (Recipe #51550). I will be making this often, thank you!

Ingredients Nutrition

Directions

  1. Rub entire surface of roast with Cajun Seasoning.
  2. Place roast in crock-pot.
  3. Top with corn, onion and bell pepper.
  4. Combine tomatoes, pepper and hot pepper sauce.
  5. Mix well and pour over vegetables and roast.
  6. Cook on low setting for 8 to 10hours.

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