I’ve made this dish several times and I think I love it better every time I make it. It’s delicious and it makes great leftovers for lunch. I love things that are leftover for lunch…..it just makes my day a lot easier. Leftovers ROCK! This was originally a Pillsbury recipe, but I tweaked it a little like usual…..okay, so I tweaked it a lot. I have to do that now with our new eating habits. Beef. It’s what’s for dinner.
You’ll need a roast (I used a sirloin roast, but you can use whatever you have), cumin, chili powder, onion powder, garlic powder, corn, onion, pepper, tomato, pepper, and salt. I used a roast straight from my Daddy’s farm. If you’re looking to stock your freezer with beef for a good price, I can recommend that you buy a whole side of cow at once. It drives the price down a bit when you buy in large quantities. If you don’t need a whole side of beef, share it with a friend. It’s easy to locate a good source for beef at your local farmer’s market….or via word of mouth. And invest in a good chest freezer. You won’t be sorry.
Combine all your spices in a small dish. I love cumin and try to work it into everything. Another savings tip? Buy your spices in bulk from a produce market or an Amish store. Buying in bulk is cheaper since you’re not paying for the fancy packaging. I buy nearly all my spices this way now. I’ve kept my jars from the store and just refill them as needed from my bulk supply.
Put your roast down in your greased crock and pour half the spice mixture over it. Rub it in really good. Don’t be a pansy…..just rub the meat. It won’t hurt you. Flip the roast and rub the other side with the remaining spices. Now, wash your hands. See, you’re still alive.
Pour your chopped veggies over the meat. I used a whole, fresh tomato but you could use one can of diced tomatoes (undrained) if you didn’t have a fresh one. Make sure you let all the lovely veggie juices get in there too.
Now, pour your corn over the top of everything. This is corn I cut from the cob last week. Just so you know, two flour sacks of corn = 160 ears = 86 cups of corn. I just thought you might like to know that.
Cover and cook on low for about 8-10 hours. Mine went for about 8 ½. I love fixing stuff like this when I’m going to be gone all day. It means that I don’t have to rush home to make dinner.
I always check the temp of my meat to make sure it’s done in the middle. This roast was still a bit frozen in the center when I started, but you can see that 8 ½ hours was long enough. It needs to be at least 160 degrees. No red me for me. BLECH!
There are going to be lots of delicious juices down in there. I tore up a piece of bread for Annie and ladled some of the beef juice over it. My mom always used to do it for me. We called it Broth Bread. Annie loves it. Actually, I still love it. How can you go wrong with bread and beef? Seriously.
Serve the meat and veggies with a slotted spoon. It’s really great served over a bed of rice. Have you tried my method for cooking rice? It’s really easy and makes your rice look so pretty. Pretty food is my thing. It’s kinda hard to eat ugly food. Okay, who am I kidding? I can eat food even if it is ugly. But this isn’t ugly……and it will make your family happy.Crock on.
Crock Pot Cajun Roast
- 1 roast of your choice (2 – 2 ½ pounds)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon pepper
- ½ teaspoon salt
- 2 cups corn
- ½ cup chopped onion
- ½ cup chopped green pepper
- 1 tomato diced
- Rice to serve
- Combine spices.
- Put roast in greased crock pot. Pour half of your spices over the roast. Rub in. Flip roast and coat with remaining spices, rubbing in well.
- Pour veggies (excluding corn) over the roast.
- Layer the corn over the top.
- Cover and cook on low for 8-10 hours or until temp reads 160+ degrees.
- Serve over a bed of rice.
Hi
I’m trying this recipe did you add water
No – the vegetables have enough water in them.
Can you cook this longer than 10 hours? Or does the veggie texture get ruined?
I would not do that. The 8-10 hours is a ballpark figure based on different crocks. Mine was partially frozen in this post and only took 8 1/2 to be 160 degrees. If you cook it too long, you’ll get a dry piece of meat which makes a very sad dinnertime. 🙂
I can’t eat corn. Is there another vegetable that would work with this recipe. It sounds really good. I want to try it, but not with corn.
It should be okay to just leave it out…but you could use a different veggie if you want. 🙂
“Don’t be a pansy” LOL Love it!!!
I absolutely love this recipe! Anything I can put in the crockpot for 8-10 hours and come back and it’s done is alright with me. Of course being from South Louisiana I have to BBQ or boil some crawfish from time to time. I have a similar recipe where I use an eye of round roast and 4 packets of gravy/salad dressing And that’s it 8 hours later you have the most tender roast and a gravy that you could drink but put it on rice it’s always better that way. I won’t clutter your site with my recipe but if you want to know the 4 packets just let me know. Thanks again for the ideas!
My husband loves crawfish!
I would like you recipe if you don’t mind.
Does this make a gravy?
No, it doesn’t. It’s not really the type of dish that would need a gravy. But you could make one if you like by whisking in some flour at the end and letting it thicken.
I just discovered your site which is ironic based on the fact that I had just made the decision to cut back on processed foods and then someone posted your link on facebook. I don’t have fresh corn but do you think frozen corn could be used in this recipie?
Yep! I use frozen corn all the time. 🙂
Just wanted to say first that I stumbled on your site from Pinterest and love the no processed foods and love it even more that they are for the crock pot! A couple of questions for ya, do you think a pork roast would be good too? And, corn does not set well with my middle son, I was thinking of subbing carrots, whata ya think?
I think a pork roast would be great! Carrots should be fine too – we love carrots. 🙂
MANY thanks!
🙂
Hi Stacy,
thanks for the update. I’ll use butter when i try out your delish recipe. Keep the crockpot recipes coming!
🙂
I updated it just for you!
Hi,
Ya’ll forgot to tell us to grease the crockpot liner in the directions since you did mention it in the picture directions.
Have you made this with & without greasing {im guess using Pam}?
thanks!
🙂 I usually grease with butter.
Ok, I am going to make this today. I do not have fresh tomato (it is after all, the beginning of March) so I will use canned diced, drained. I will let you know how it goes! I am sure I will love it. Oh, and I have to triple the recipe since my freezer broke overnight and defrosted all of my meat. Yes, thanks fridge. Got a great deal on shoulder roast and now I have to make it all at once. LOVELY.
I hope you love it! PS – I used canned tomatoes in it a lot during the winter. 🙂
Hi,
This recipe looks fantastic. I would love for
you to come share it at FAT TUESDAY. I hope you
will put FAT TUESDAY on your list of carnivals
to visit and link to each week!
http://realfoodforager.com/2011/09/fat-tuesday-september-6-2011/
I linked up one at Fat Tuesday…..but I can’t remember which one now. LOL
HI,
Thanks so much for sharing this great recipe at FAT TUESDAY! Hope to see you next week!
I’m bookmarking this recipe! Lots of good tips in here. 🙂
I SO used to eat Broth bread when I was little….got the idea from Communion at church. LOOOVE IT!
Does this method work for brown rice as well?
Yes! It just takes a bit longer to cook. 🙂
yumm!! I love “crock on” lol