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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!
This post is one of my regular blogs for Traditional Cooking School:
The Acadians began as French settlers of a region called Acadia — in eastern Canada and northern Maine — but they eventually traveled down the Mississippi River in the 1750s to escape difficult British rule. Near the end of that long river, the Spanish finally welcomed them in what would become Louisiana.
The Acadians settled down and got cooking, developing some of the tastiest food anywhere. Étoufée, boiled crawfish, gumbo filé, and fried catfish became trademark dishes for these folk, whose name was soon shortened to just Cajuns.
Cajun food focuses on local ingredients found in the bayous and river delta, and (unsurprisingly) their menus feature fish and seafood quite often. In addition to the traditional French mirepoix (diced onion, carrot and celery), the Cajuns like to add garlic, cayenne pepper, and plenty of black pepper to make zesty, full flavors.
Although their basic seasoning combination is…. (You can read the rest here)
Leave me a comment here or at Traditional Cooking School and let me know your favorite way to eat catfish!