Easy Cajun-Style Pot Roast
Pictures just doesn’t do this pot roast justice. Scrumptious. Delicious. Yummy in my tummy. (YES, yes it is that good) I can’t lie though, every single time I post food on my blog I get nervous. WHY? Because I haven’t quite figured out the whole food photography thing out. AND, I am always worried about if the food looks good to y’all. But, I’m tired of letting my fear get in the way! I’m going to push myself to post more food recipes, and hopefully the pictures get better with time. So, bare with me. LOL. We’re on a roller coaster ride. The first stop…
Cajun-Style Pot Roast
(Recipe Inspired by Growing Up Cajun)
Bonelees Beef Chuck Roast
Red Potatoes (Quartered)
Large Onion (Quartered or halved - your preference )
Green Bell Pepper (Chopped)Fresh Thyme
Slap Ya Mama Seasoning
Get To Cooking:
Preheat oven to 325. Make small cuts in the roast on one side and fill with minced garlic. (TIP: Do not pierce through the bottom of the roast.)
Season roast with slap ya mama and set aside.
Cut potatoes into quarters (or halves) and season with slap ya mama.Set aside potatoes.
Cut up onions (quartered). Chop bell pepper. Set aside.
Coat a large Dutch oven with olive oil, and allow to heat up until almost smoking.
Add the roast to the Dutch oven, and cook until browned on both sides. (3-4 minutes per side) Remove roast and set aside.
Add about a tablespoon on olive oil back into the dutch oven, and add onions, bell pepper, minced garlic, potatoes and carrots. Cook for about 8 minutes.
Remove only the carrots and set aside.
Add about a 1/2 cup of water to the Dutch oven, and use a wooden spoon to scrape up the brown bits.
Add roast, carrots, and thyme back into the Dutch oven.
Season everything again with slap ya mama and add water until it reaches halfway up the side of the roast.
Bring to a boil, and then cover and place in oven.
Bake for 2-3 hours.