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.