Description
This Cajun Pot Roast with Tomato Gravy is a comforting Southern-style dish featuring a tender, slow-cooked pot roast seasoned with Creole spices and simmered in a rich tomato and beef broth gravy. Perfect for a hearty family dinner, this recipe melds savory, spicy, and tangy flavors with melt-in-your-mouth beef cooked low and slow in the oven.
Ingredients
Scale
Meat and Seasoning
- 2 tablespoons Olive oil
- 3 pounds Pot roast (well-marbled)
- 2 tablespoons Creole seasoning
- 1/3 cup Flour (or cornstarch for gluten-free)
Vegetables and Liquids
- 1 large Onion, sliced
- 14.5 ounces Diced tomatoes (undrained)
- 2 cups Beef broth (preferably homemade)
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for slow roasting the pot roast.
- Heat Oil: In a large Dutch oven or oven-proof pan, heat 2 tablespoons of olive oil over medium heat to prepare for searing the meat.
- Season and Dredge Roast: Coat the 3-pound pot roast evenly with 2 tablespoons of Creole seasoning, then dredge it in 1/3 cup of flour, ensuring full coverage to achieve a nice crust when seared.
- Sear the Roast: Place the roast in the hot oil and sear on all sides for about 3 minutes each until it develops a golden brown crust, which locks in juices and adds flavor.
- Add Vegetables and Liquids: Arrange the sliced onion around the roast, pour in the entire 14.5-ounce can of undrained diced tomatoes, and add 1 cup of beef broth. Cover the Dutch oven with a lid to trap moisture.
- Oven Roast: Transfer the covered pan to the preheated oven and cook for 3 hours, or until the meat is fork-tender and easily pulls apart.
- Rest the Roast: Remove the roast from the pan, cover loosely with foil, and set aside to rest while you prepare the gravy.
- Make the Gravy: In a small bowl, whisk the remaining 2 tablespoons of flour into the last cup of beef broth until smooth. Pour this mixture into the pan juices and bring to a boil on the stovetop. Cook, stirring frequently, until the gravy thickens and coats the back of a spoon.
- Serve: Pour the rich tomato gravy onto a serving platter, slice the rested pot roast, arrange it on the platter, and ladle more gravy on top if desired. Serve hot for ultimate comfort.
Notes
- For a gluten-free version, substitute the flour with cornstarch when dredging the roast and thickening the gravy.
- Choose a well-marbled cut of pot roast like chuck for maximum tenderness and flavor after slow cooking.
- If you prefer a spicier dish, add extra Creole seasoning or a dash of hot sauce to the gravy.
- Resting the roast after cooking helps retain its juices and makes slicing easier.
- Homemade beef broth enhances the depth of flavor but store-bought works fine in a pinch.
