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You are here: Home / Food / Crock Pot Cajun Roast

by Stacy  30 Comments

Crock Pot Cajun Roast

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.

Crock Pot Cajun Roast. I’ve made this dish several times and I think I love it better every time I make it.

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.

Crock Pot Cajun Roast. I’ve made this dish several times and I think I love it better every time I make it.

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.

Crock Pot Cajun Roast. I’ve made this dish several times and I think I love it better every time I make it.

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.

Crock Pot Cajun Roast. I’ve made this dish several times and I think I love it better every time I make it.

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.

Crock Pot Cajun Roast. I’ve made this dish several times and I think I love it better every time I make it.

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.

Crock Pot Cajun Roast. I’ve made this dish several times and I think I love it better every time I make it.

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!

Crock Pot Cajun Roast. I’ve made this dish several times and I think I love it better every time I make it.

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.

Crock Pot Cajun Roast. I’ve made this dish several times and I think I love it better every time I make it.

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
  1. Combine spices.
  2. 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.
  3. Pour veggies (excluding corn) over the roast.
  4. Layer the corn over the top.
  5. Cover and cook on low for 8-10 hours or until temp reads 160+ degrees.
  6. Serve over a bed of rice.


Crock Pot Cajun Roast. I’ve made this dish several times and I think I love it better every time I make it.

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About Stacy

Stacy is a Homemaking and Business Mom Mentor, the author of two cookbooks, creator of multiple e-courses, seasoned life coach, and comedian extraordinaire. Her first priority is her husband and her children - family first. She presses on each day because her calling is to teach, train, and mentor other ladies to have their dreams. She believes if it’s not easy, you won’t do it – because she’s lived it. She’ll bring YOU the awesome so that you can get your home back into control and watch your business soar. For tips and easy strategies, you can follow her on Facebook, YouTube, and Instagram.

Disclosure of Material Connection: Some of the links in the content above are “affiliate links.” This means if you click on the link and purchase an item, I may receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Comment Policy: I love reading your thoughts and input on what you read here. I'm sure we'll disagree sometimes and that's okay! In those cases, do what's right for you and yours. As with any form of communication, only post comments that move the discussion in a positive direction.

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Comments

  1. Dotty says

    July 8, 2016 at 3:20 pm

    Hi
    I’m trying this recipe did you add water

    Reply
    • Stacy says

      July 8, 2016 at 8:26 pm

      No – the vegetables have enough water in them.

      Reply
  2. Andrew says

    April 30, 2016 at 8:11 pm

    Can you cook this longer than 10 hours? Or does the veggie texture get ruined?

    Reply
    • Stacy says

      May 1, 2016 at 10:40 am

      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. 🙂

      Reply
  3. April says

    February 25, 2016 at 2:18 pm

    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.

    Reply
    • Stacy says

      February 25, 2016 at 7:52 pm

      It should be okay to just leave it out…but you could use a different veggie if you want. 🙂

      Reply
  4. Tyna Begley says

    October 20, 2015 at 10:25 am

    “Don’t be a pansy” LOL Love it!!!

    Reply
  5. Jimmy/Roxie says

    April 25, 2015 at 6:38 am

    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!

    Reply
    • Stacy says

      April 28, 2015 at 10:49 am

      My husband loves crawfish!

      Reply
    • R. Yvette wyble says

      May 11, 2016 at 3:53 pm

      I would like you recipe if you don’t mind.

      Reply
  6. lacey says

    January 17, 2015 at 7:57 pm

    Does this make a gravy?

    Reply
    • Stacy says

      January 19, 2015 at 3:21 pm

      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.

      Reply
  7. John Burdick says

    January 6, 2014 at 12:53 pm

    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?

    Reply
    • Stacy says

      January 6, 2014 at 3:59 pm

      Yep! I use frozen corn all the time. 🙂

      Reply
  8. Arrica says

    April 20, 2013 at 4:18 pm

    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?

    Reply
    • Stacy says

      April 20, 2013 at 4:51 pm

      I think a pork roast would be great! Carrots should be fine too – we love carrots. 🙂

      Reply
  9. TwoDiffSocks says

    October 16, 2012 at 11:47 am

    MANY thanks!

    🙂

    Reply
  10. TwoDiffSocks says

    October 16, 2012 at 11:36 am

    Hi Stacy,

    thanks for the update. I’ll use butter when i try out your delish recipe. Keep the crockpot recipes coming!

    🙂

    Reply
    • Stacy says

      October 16, 2012 at 11:38 am

      I updated it just for you!

      Reply
  11. TwoDiffSocks says

    October 16, 2012 at 11:12 am

    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!

    Reply
    • Stacy says

      October 16, 2012 at 11:33 am

      🙂 I usually grease with butter.

      Reply
  12. Stacy says

    March 7, 2012 at 2:49 pm

    I hope you love it! PS – I used canned tomatoes in it a lot during the winter. 🙂

    Reply
  13. Jill says

    September 6, 2011 at 5:45 am

    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/

    Reply
    • Stacy says

      September 6, 2011 at 7:29 am

      I linked up one at Fat Tuesday…..but I can’t remember which one now. LOL

      Reply
  14. Jill says

    August 31, 2011 at 8:56 pm

    HI,
    Thanks so much for sharing this great recipe at FAT TUESDAY! Hope to see you next week!

    Reply
  15. Sarah says

    August 31, 2011 at 7:35 am

    I’m bookmarking this recipe! Lots of good tips in here. 🙂

    Reply
  16. April says

    August 28, 2011 at 8:25 pm

    I SO used to eat Broth bread when I was little….got the idea from Communion at church. LOOOVE IT!

    Reply
  17. beth fleshman says

    August 26, 2011 at 10:22 am

    Does this method work for brown rice as well?

    Reply
    • Stacy says

      August 26, 2011 at 12:20 pm

      Yes! It just takes a bit longer to cook. 🙂

      Reply
  18. Sarah says

    August 26, 2011 at 8:55 am

    yumm!! I love “crock on” lol

    Reply


Hello! I’m Stacy!

I believe God created you to be the hero of your home. You CAN manage your home instead of it managing you. That’s why I empower women with simple solutions for their homemaking needs – because if it’s not easy, you won’t do it. {Read More…}

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