Pot Roast
HB-12494 · Hand-built original · Cajun
A Cajun-seasoned chuck roast browned and braised for 3 hours in a flour-thickened beef broth gravy with baby carrots and potatoes.
CajunMain courseDairy-freeEgg-free
Main ingredient: beef
Pairs well with: mashed potatoes, roasted carrots, red wine sauce, yorkshire pudding, green beans
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 2 lb beef roast (chuck or shoulder)
- 2-3 tbsp olive oil
- 1 tsp garlic salt (adjust to taste)
- 1 tsp black pepper (adjust to taste)
- 2 tsp Cajun seasoning (adjust to taste)
- 1 onion, chopped
- 1 bell pepper, chopped
- 3-4 garlic cloves, minced
- 1/4 cup all-purpose flour
- 32 oz unsalted beef broth
- A few dashes Worcestershire sauce
- A few dashes hot sauce (optional, adjust to taste)
- 8-10 baby carrots
- 8-10 baby potatoes, halved
Method
- Heat the oven to 350°F and rub the roast all over with the garlic salt, black pepper and Cajun seasoning.
- Heat the olive oil in a large Dutch oven over medium-high heat and brown the roast on both sides, then lift it out.
- Sauté the onion, bell pepper and garlic in the same pot until softened, sprinkle in the flour, and stir for 1-2 minutes.
- Whisk in the beef broth gradually, then add the Worcestershire, hot sauce and a little more Cajun seasoning to taste.
- Return the roast to the pot and add the baby carrots and halved potatoes around it.
- Cover and bake for 3 hours until the roast is tender, stirring at the halfway mark.
- Adjust the gravy with a little more liquid if it needs it, check the seasoning, and serve the sliced roast and vegetables over mashed potatoes or rice with the gravy spooned over.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).