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!
- 1 5⁄8 lbs boneless beef chuck shoulder pot roast, boneless
- 1 tablespoon cajun seasoning
- 9 ounces frozen corn
- 1⁄2 cup chopped onion
- 1⁄2 cup chopped green bell pepper
- 1⁄8 teaspoon pepper
- 1 can diced tomato
- 1⁄2 teaspoon Tabasco sauce