Making a mirepoix and searing the meat before cooking makes all the difference. Be sure to try my Mississippi Pot Roast or Chicken and Stuffing casserole, too!!
Jump to:
❤️ Why you'll love this recipe
- Lots of spicy Cajun flavor.
- It's delicious made with a venison roast instead of beef.
- Easy, old fashioned comfort food.
We all know there is just not anything more comforting than a fallin' apart pot roast that has been in the crockpot all day. The slow cooking just changes the texture of the meat to butter.
Comfort food is great but it can get a little boring if it isn't kicked up now and then. Well, I kicked it up with some Cajun flavor.
It's anything BUT boring and you are going to love it!
Pinkie swear.
🧾 Ingredients
I use Tony Chachere's Creole Seasoning - it's linked in the recipe card.
🔪 Instructions
Note: This is an overview of the instructions. The full instructions are in the green recipe card below.
Mirepoix (the combination of celery, onion, and carrots) is one of the secrets of the deep flavor of this recipe - as is a really good sear on the meat before it goes in the slow cooker.
Here's what you do:
Step one
- Put a little olive oil in the biggest saute pan or iron skillet you have and let it heat up until it shimmers. If you have a multi-cooker you can do everything in it and save on dirty dishes.
- Add the vegetables.
- Cook in the skillet over medium heat until they caramelize a little around the edges.
- Flip the vegetables over and do the same thing on the other side.
- When the vegetables are done, spoon them out of the pan and add a little more oil if needed.
Step two
- Let the oil get really hot and put the seasoned meat in the pan.
- Let it caramelize on all sides and then take it out.
- Pour the red wine into the pan and stir it around scraping the blackened bits off the bottom of the pan.
- Add the beef broth and let reduce by about ¼.
Step three
- Add meat, vegetables, and wine mixture to slow cooker on low for 8 hours.
This Cajun pot roast recipe is just that easy! When you dish it up, hot and steaming on the plate, mouths will water all over the state.
It is amazing. Spicy, rich, meaty, and everything a pot roast should be - and then some.
🥫 Storage
You can store leftovers in an airtight container in the refrigerator and they'll be fine for 4 days or so.
This freezes well so put in a freezer container or freezer bag and freeze for up to 3 months or so. If you've added potatoes take them out first - they don't freeze well.
🥄 Equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
- This is my favorite if you're in the market for a new slow cooker.
- Iron skillet
- Measuring cups
- Spatula
💭 Tips
Expert Tip: If you are trying to caramelize the vegetables and they aren't cooperating you've likely overfilled the pan and they're steaming. Do the mirepoix in two batches so those vegetables have plenty of personal space.
- Although I often use the frozen, diced onions to save time this recipe requires freshly chopped. Vegetables that have been frozen hold too much water and they won't caramelize properly.
- Some people don't trim the extra fat off their roasts and they are perfectly happy with it. Feel free to leave it on.
- I use beef chuck roast but venison would work as well.
- If you DO trim the fat don't take all of it - just what seems excessive.
- There's no good reason why you can't dump some baby potatoes in the pot along with the roast.
- If you want a thicker gravy you can dip it off and add 1 tablespoon of cornstarch dissolved in 2 tablespoons of water per cup of gravy.
- This recipe freezes well.
👩🏻🍳 FAQs
Here are the questions I am most frequently asked about this recipe.
This should could about 4 -5 hours on high, or 8-10 on low. You'll get a better result with the longer cooking time at a lower temperature.
A chuck roast is both budget friendly AND full of beefy flavor!
It's undercooked. Even if you've let it go the full time called for in the recipe if it's not falling apart tender it's not all the way done. Put the cover on and let it go another hour. For this reason I'll start a slow cooker dinner an hour before I need to and just let it stay warm in the pot until I'm ready to serve. It give me an extra hour just in case the meat doesn't get done.
And even more easy slow cooker meals...
📖 Recipe
Cajun Slow Cooker Pot Roast
Print Pin Recipe SaveEquipment Needed
Ingredients
- 3 ½ lbs boneless chuck roast , trim extra fat
- 2-3 tablespoons Tony Chachere's Seasoning
- ½ cup carrots, sliced
- ½ cup celery, sliced
- 1 cup onion, diced
- 4 garlic cloves, minced
- ¼ cup red wine
- 2 cups beef broth or stock
Instructions
- Rub the seasoning into the meat on all surfaces and set aside.
- Heat about 2 tablespoons of the oil in your pan until shimmering.
- Add the vegetables and garlic but do not crowd - do it in two batches if necessary.
- When the vegetables blacken slightly around the edges turn them and caramelize on the other side.
- Remove the vegetables from the pan and add a little more oil.
- Sear the meat well on all sides.
- Remove the meat from the pan and pour the wine into (deglaze) the pan, scraping the bottom and sides until all of the bits that are stuck on are loosened.
- Add the beef stock and simmer until it's reduced by about ¼.
- Add the vegetables to the slow cooker, place the meat on top, and pour the wine mixture over all.
- Slow cook for eight to ten hours on low.
- Serve with rice.
Notes
- Although I often use the frozen, diced onions to save time this recipe requires freshly chopped. Vegetables that have been frozen hold too much water and they won't caramelize properly.
- Some people don't trim the extra fat off their roasts and they are perfectly happy with it. Feel free to leave it on.
- If you DO trim the fat don't take all of it - just what seems excessive.
- There's no good reason why you can't dump some baby potatoes in the pot along with the roast.
- If you are trying to caramelize the vegetables and they aren't cooperating you've likely overfilled the pan and they're steaming. Do the mirepoix in two batches so those vegetables have plenty of personal space.
- This recipe freezes well.
Nutrition Facts
Sign up for the emails and never miss another recipe!!
We'll never share your email or send you spam. Pinkie swear.First published Nov 18, 2014. Last updated May 25, 2021 for better readability and extra tips and instructions.
Tiffany
This was beyond my expectations. Delicious. Had it with potatoes.
Tiffany
Phlanx's Marketing Specialist
Marye
So glad you liked it Tiffany!
CM
Could this be made ahead and frozen with out compromising the flavors?
Marye Audet
yes - it should be fine.
Nutmeg Nanny
Mmmmmmmm this slow cooker pot roast looks amazing!
Marye Audet
🙂 1/4 cup at most.
Tonya Wilson
What kind of Red Wine would be best for this ?
Marye Audet
I usually choose a California Zinfandel. 🙂
Rachel Farnsworth
Sounds delish! The "trinity" over a pot roast with a kick of flavor? Yes please! So much better than boring old pot roast.
Marye Audet
Have one in the slow cooker right now!
Lisa @ Low Carb Yum
This recipe is right down my alley. I just love Cajun spices. Another great crock pot recipe I'll be adding to my list. Thanks!