One of the challenges of cooking good meals during the holidays is adding enough variety; turkey is delicious, but it seems everyone gets really sick of it after attending parties, family gatherings, potlucks, as well as eating it on Thanksgiving, Christmas, and New Year’s. The following Cajun Pot Roast is about as far away from turkey as you can get, and it is great for Sunday dinner. The seasonings are traditionally Cajun – the Cajun Trinity which consists of celery, onions, and green peppers, along with lots of garlic and thyme. Leftovers can be used in Cajun Pot Roast Po’Boys, which are a spicy family favorite.

Since most of us are busy, it’s really nice to get two meals out of one, especially when both meals are so good. If you have a multi-cooker, it reduces the number of pans to wash, since the roast can be browned in it before adding the remaining ingredients and turning to slow cook. Otherwise, you can just brown the roast in a large skillet and transfer it to a slow cooker to cook for several hours. Either way, this one is easy, delicious, and very different from turkey.

12 Servings

1 tablespoon vegetable oil
4 pounds chuck roast
1 to 2 teaspoons Slap Ya Mama Cajun Seasoning (available at most larger grocery stores and online)
1 tablespoon Salt Free Cajun Seasoning (check the bottom of the article), or your favorite Cajun seasoning without salt

1 cup celery
2 green bell peppers
2 large onions
3 cloves garlic
2 tablespoons fresh thyme, or 2 teaspoons dried
1 tablespoon granular beef bouillon

2 pounds russet potatoes, peeled and quartered
1 pound baby carrots

1/2 cup flour
3 cups water

1. Heat the vegetable oil in a multi-cooker (or large skillet if a multi-cooker isn't available).
2. Add the chuck roast, seasoning it liberally on both sides with the Slap Ya Mama and Salt Free Cajun Seasoning; brown well on both sides.
3. Meanwhile finely chop the celery, bell peppers, onions, and garlic (you want these vegetables almost pureed, so a food processor or electric chopper is the best); mix them well and spread over the browned chuck roast.
4. Sprinkle with the thyme and granular beef bouillon.
5. Cover, set the multi-cooker to slow cook, and let cook until the roast is tender, 4-5 hours. If preferred, and browning in a skillet, transfer the roast to a 5-6 quart slow cooker, top with the vegetables, thyme, and granular beef bouillon.
6. Cover, set the slow cooker to low, and let cook 4-5 hours or until very tender.
7. About 2 hours before the roast is done, add the potatoes and carrots; let them cook until tender.
8. Remove the roast, carrots, and potatoes to a serving platter; cover with foil to keep warm.
9. Place the flour and a cup of the water in a shaker and shake until smooth (or whisk); whisk it into the juices along with the remaining two cups water, and stir until thickened.
10. Serve the roast, potatoes, and carrots with the gravy. Use the leftovers for Cajun Pot Roast Po' Boys.

Amount Per Serving
Calories 357 Calories from Fat 93
Percent Total Calories From: Fat 26% Protein 43% Carb. 31%

Nutrient Amount per Serving
Total Fat 10 g
Saturated Fat 3 g
Cholesterol 107 mg
Sodium 271 mg
Total Carbohydrate 28 g
Dietary Fiber 2 g
Sugars 0 g
Protein 38 g

Vitamin A 215% Vitamin C 61% Calcium 0% Iron 30%