This Cajun Spiced Roast Beef is slow roasted for two hours in the oven and comes out juicy and tender.
Roasts such as rump, chuck or brisket are considered to be less tender than tenderloin or sirloin because they are leaner and have less marbling (layers of fat that occur evenly distributed in the meat).
Marbling makes the meat tender, juicy, and flavorful after cooking.
To compensate for marbling, such roasts can be braised (cooked in a small amount of liquid, covered with a lid, for an extended period of time over low heat). The result is moist, tender and delicious.
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Absolutely delicious way to do a pot roast. So easy and tender beyond belief and the flavor is to die for!
- 2 1/2 - 3 lb. beef roast any cut you like
- Cajun seasoning my recipe is below
- 1 T. olive oil
- carrots, celery, onion and potatoes
- Rub the toast with the olive oil, then rub with a generous helping of the Cajun spice. I probably used a good 3 T. of the mixture.
- Place the roast in a Ziploc bag or covered dish and allow to marinate overnight or at least 6 hours in the fridge.
- Cut up the veggies and place in the bottom of a dutch oven. Place the roast and any juice on top of the veggies.
- Cover and place in a 325 degree oven for 2 hours. Remove and allow the roast to rest for 10 minutes before serving.
Cajun Seasoning
2 tsp.. salt
1 tsp. black pepper
1 T. garlic powder
1 1/2 tsp. onion powder
1 tsp. cayenne pepper
1 1/2 tsp. oregano
1 tsp. thyme
Mix together and store in an airtight container.
Cajun Spiced Roast Beef Tips and Tidbits
I like to use a pot roast for this recipe. Most often a chuck roast. They’re less expensive and when cooked right come out juicy and tender and deliciously flavored.
Because pot roast is a leaner, tougher meat than sirloin, it should be braised at a lower temperature — no more than 300 degrees Fahrenheit — over a long period of time.
A Dutch oven or slow cooker is good options for braising. With both, you can easily add broth, vegetables that go well with beef, such as carrots and potatoes, and whatever seasonings you enjoy.
One hour of low temperature braising per pound of pot roast is a good rule to go by.
Enjoy!
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