Cajun slow cooker pot roast is fall apart tender and juicy with a little cajun kick from the spices. It a one and done type dinner - all your vegetables are cooked with the roast so you'll just need rice or biscuits to serve it with. Freezes well for up to 3 months.
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.