This post is one of my monthly contributions to Traditional Cooking School.
Sausage… A gourmet delicacy, yet it is the essence of nose-to-tail farm frugality.
Nothing goes to waste when all the scraps and small pieces of meat are used to make sausage.
Salting, smoking, fermenting, and drying are all ways to preserve meat for longer without refrigeration.
Traditionally, sausage was made from pork, beef, or veal, but….(read more)
Please leave a comment on the TCS post and let me know if you try the recipe!
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I love slow-cooker recipes! We were gone all day yesterday and it was so nice to come home to the delicious aromas of dinner nearly ready. The prep was simple – I pulled out a grassfed chuck roast from the deep freeze the night before, rolled it in my homemade Cajun Seasoning, stuck it in the crockpot and topped it with chopped onions and diced tomatoes. Eight hours later I made some rice and a salad and there was dinner!
If your Cajun Seasoning doesn’t have salt, you will need to add a teaspoon of sea salt as you rub the seasoning over the beef.
Slow-cooker Cajun Pot Roast
Recipe type: dinner
- 3 lb. beef chuck roast (preferably grassfed)
- 1½ Tablespoons Cajun Seasoning (see link for recipe)
- 1 medium onion, roughly chopped
- 1 14-oz can diced tomatoes
- 1 teaspoon Tabasco sauce
- Coat the chuck roast on all sides with the Cajun Seasoning and place in a slow cooker.
- Place the chopped onion evenly over the chuck roast.
- Mix the diced tomatoes with the Tabasco sauce, and pour it over the onions and beef.
- Cover and cook on low for 8 hours or until tender and falling apart.
Serve over hot cooked rice so you can catch all the delicious juices!
What is your favorite slow-cooker recipe? Leave a comment and tell us!