Cajun Roast Beef

Sorry it's been a while since I've posted, but we have been super busy!  The renovations are very nearly complete, only a few minor things left to do.  Yay!  Also, my daughter was accepted to the Disney College Program so we had to drive her to Orlando and help her move in to her new apartment (and visit the Happiest Place on Earth while we were at it).  Yes, it's been very busy here.  But, now it's back to the real world.

Today, I thought I'd post a recipe for Cajun Roast Beef.  This is a nod to the way my Paw Paw used to make his roast.  He would cut slits in the roast and stuff it with garlic then, slow cook it until it was tender and delicious.  I never got his exact recipe but here's how I make mine.  I add two not so secret ingredients:

CAJUN ROAST BEEF

2-3 lb boneless chuck roast
1/2 an onion
3 cloves garlic
1 stalk celery
1 can beef broth
1 TBS Worcestershire sauce
1 TBS Louisiana Hot Sauce (I like Crystal brand)
flour
Tony's Creole Seasoning (any Cajun seasoning will work)
canola or vegetable oil

Preheat oven to 325 degrees.

Finely dice the onion, garlic and celery (pulse it in the food processor a few times or just use a knife).

Using a sharp knife, slice holes all over the roast (top, sides and bottom).

Stuff the holes with the onion mixture.

Once you've stuffed the entire roast, season it all over with Tony's (Cajun seasoning).

Put some flour on a plate (a cup or so) and season it liberally with Tony's.

Stir it well then coat the roast on all sides with the seasoned flour.

Heat a little oil (about 2 TBS or so) over medium-high heat in a dutch oven (a pot with a lid that is oven-proof).  When the oil is very hot, brown the roast on both sides.  Make sure you let the roast brown well.  You need to make a good crust (that helps to make a good gravy).

Once both sides are browned, add the beef broth, Worcestershire and hot sauce.

You want the liquid level to be about half way up the side of the roast.  That's how you braise meat.  Never cover the meat completely.

Bring the liquid to a boil then put the lid on and put the pot in the oven.  Let it cook for 2 - 3 hours or until very tender.  I had a 2.5 lb roast and it took 2 hours.

Here's what it looks like when it's done:

Use two forks to shred it up, then stir it into the gravy.

Being "Cajun" Roast Beef, it has to be served over rice.  Us Cajuns love our rice and gravy (I guess, if you must, you could serve it with mashed potatoes).

This roast is tender and flavorful with just the right amount of spice.  It's the perfect comfort food!  I hope you'll give this one a try.