Crock Pot Cajun Roast
I’ve made this dish several times and I think I love it better every time I make it. It’s delicious and it makes great leftovers for lunch. I love things that are leftover for lunch…..it just makes my day a lot easier. Leftovers ROCK! This was originally a Pillsbury recipe, but I tweaked it a little like usual…..okay, so I tweaked it a lot. I have to do that now with our new eating habits. Beef. It’s what’s for dinner.
You’ll need a roast (I used a sirloin roast, but you can use whatever you have), cumin, chili powder, onion powder, garlic powder, corn, onion, pepper, tomato, pepper, and salt. I used a roast straight from my Daddy’s farm. If you’re looking to stock your freezer with beef for a good price, I can recommend that you buy a whole side of cow at once. It drives the price down a bit when you buy in large quantities. If you don’t need a whole side of beef, share it with a friend. It’s easy to locate a good source for beef at your local farmer’s market….or via word of mouth. And invest in a good chest freezer. You won’t be sorry.
Combine all your spices in a small dish. I love cumin and try to work it into everything. Another savings tip? Buy your spices in bulk from a produce market or an Amish store. Buying in bulk is cheaper since you’re not paying for the fancy packaging. I buy nearly all my spices this way now. I’ve kept my jars from the store and just refill them as needed from my bulk supply.
Put your roast down in your greased crock and pour half the spice mixture over it. Rub it in really good. Don’t be a pansy…..just rub the meat. It won’t hurt you. Flip the roast and rub the other side with the remaining spices. Now, wash your hands. See, you’re still alive.
Pour your chopped veggies over the meat. I used a whole, fresh tomato but you could use one can of diced tomatoes (undrained) if you didn’t have a fresh one. Make sure you let all the lovely veggie juices get in there too.
Now, pour your corn over the top of everything. This is corn I cut from the cob last week. Just so you know, two flour sacks of corn = 160 ears = 86 cups of corn. I just thought you might like to know that.
Cover and cook on low for about 8-10 hours. Mine went for about 8 ½. I love fixing stuff like this when I’m going to be gone all day. It means that I don’t have to rush home to make dinner.
I always check the temp of my meat to make sure it’s done in the middle. This roast was still a bit frozen in the center when I started, but you can see that 8 ½ hours was long enough. It needs to be at least 160 degrees. No red me for me. BLECH!
There are going to be lots of delicious juices down in there. I tore up a piece of bread for Annie and ladled some of the beef juice over it. My mom always used to do it for me. We called it Broth Bread. Annie loves it. Actually, I still love it. How can you go wrong with bread and beef? Seriously.
Serve the meat and veggies with a slotted spoon. It’s really great served over a bed of rice. Have you tried my method for cooking rice? It’s really easy and makes your rice look so pretty. Pretty food is my thing. It’s kinda hard to eat ugly food. Okay, who am I kidding? I can eat food even if it is ugly. But this isn’t ugly……and it will make your family happy.Crock on.
This post is linked at Fight Back Friday on Food Renegade, at Monday Mania on The Healthy Home Economist, at Real Food Wednesday on Kelly the Kitchen Kop, at Fat Tuesday on Real Food Forager, at Tasty Tuesday on Nap-Time Creations, at What’s On Your Plate on Good Cheap Eats, at Tuesdays at The Table on All The Small Stuff, and at Traditional Tuesday on Whole New Mom.
Crock Pot Cajun Roast

1 roast of your choice (2 – 2 ½ pounds)

1 teaspoon cumin

1 teaspoon chili powder

½ teaspoon onion powder

½ teaspoon garlic powder

¼ teaspoon pepper

½ teaspoon salt

2 cups corn

½ cup chopped onion

½ cup chopped green pepper

1 tomato diced

Rice to serve

Combine spices. Put roast in greased crock pot. Pour half of your spices over the roast. Rub in. Flip roast and coat with remaining spices, rubbing in well. Pour veggies (excluding corn) over the roast. Layer the corn over the top. Cover and cook on low for 8-10 hours or until temp reads 160+ degrees. Serve over a bed of rice.

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About Stacy

Stacy is the author of Crock On: A Semi-Whole Foods Slow Cooker Cookbook and a stay-at-home mom to her two children, Annie (3) and Andy (newborn). After an “awakening” in March 2011, her family switched to a more natural, whole foods diet. She likes to blog about how to live on less than you make and how to eat good food while doing it. Her passion is teaching others how to save money and she tag teams with her husband in this endeavor. At Stacy Makes Cents you’ll find information on how to save money in the kitchen, how to have fun with your kids, and how to be thrifty in all areas of life. Her passion is teaching others how to live debt free. Make sure to follow her on Facebook and Twitter to keep up with her daily antics.

  • Sarah

    yumm!! I love “crock on” lol

  • http://www.stacymakescents.com/boiled-rice beth fleshman

    Does this method work for brown rice as well?

    • Stacy

      Yes! It just takes a bit longer to cook. :-)

  • April

    I SO used to eat Broth bread when I was little….got the idea from Communion at church. LOOOVE IT!

  • http://mindfullyfrugalmom.blogspot.com Sarah

    I’m bookmarking this recipe! Lots of good tips in here. :)

  • http://www.RealFoodForager.com Jill

    HI,
    Thanks so much for sharing this great recipe at FAT TUESDAY! Hope to see you next week!

  • http://www.RealFoodForager.com Jill

    Hi,
    This recipe looks fantastic. I would love for
    you to come share it at FAT TUESDAY. I hope you
    will put FAT TUESDAY on your list of carnivals
    to visit and link to each week!

    http://realfoodforager.com/2011/09/fat-tuesday-september-6-2011/

    • Stacy

      I linked up one at Fat Tuesday…..but I can’t remember which one now. LOL

  • http://christianmommyblogger.com Nikki @ Christian Mommy Blogger

    Ok, I am going to make this today. I do not have fresh tomato (it is after all, the beginning of March) so I will use canned diced, drained. I will let you know how it goes! I am sure I will love it. Oh, and I have to triple the recipe since my freezer broke overnight and defrosted all of my meat. Yes, thanks fridge. Got a great deal on shoulder roast and now I have to make it all at once. LOVELY.

    • Stacy

      I hope you love it! PS – I used canned tomatoes in it a lot during the winter. :-)

  • TwoDiffSocks

    Hi,

    Ya’ll forgot to tell us to grease the crockpot liner in the directions since you did mention it in the picture directions.

    Have you made this with & without greasing {im guess using Pam}?

    thanks!

    • Stacy

      :-) I usually grease with butter.

  • TwoDiffSocks

    Hi Stacy,

    thanks for the update. I’ll use butter when i try out your delish recipe. Keep the crockpot recipes coming!
    :)

    • Stacy

      I updated it just for you!

  • TwoDiffSocks

    MANY thanks!
    :)

  • Arrica

    Just wanted to say first that I stumbled on your site from Pinterest and love the no processed foods and love it even more that they are for the crock pot! A couple of questions for ya, do you think a pork roast would be good too? And, corn does not set well with my middle son, I was thinking of subbing carrots, whata ya think?

    • Stacy

      I think a pork roast would be great! Carrots should be fine too – we love carrots. :)