Cajun Slow Cooker Pot Roast

When I make Cajun slow cooker pot roast I have only one goal in mind: making the perfect pot roast po boy sandwich. Yeah, I could slice it and serve it with mashed potatoes. Or something else. But for me, pile it up on a crusty roll with some creamy horseradish sauce, chopped lettuce, onion, and tomato and I’m not just sort of happy, I’m in heaven!
Cajun Slow Cooker Pot Roast

As simple as it is to make, this Cajun slow cooker pot roast is crazy full of flavor. And it’s so tender. And juicy. Oh, that juicy goodness. My mouth is watering just thinking back to my po boy. That sure was a mighty good sandwich.

Also try my slow cooker jalapeno pot roast.

Cajun Slow Cooker Pot Roast

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 8 hours
Servings 8 servings
Author Mike

Ingredients

  • 3-4 pound chuck roast remove any extra fat
  • 3 tablespoons Cajun seasoning
  • 1/4 cup vegetable oil divided
  • 1/2 cup carrots diced
  • 1/2 cup celery sliced
  • 1 cup onion chopped
  • 4 cloved garlic minced
  • 1/4 cup red wine optional, can just add more broth or use water
  • 2 cups beef broth

Instructions

  • Rub the seasoning over the roast. Don't be shy with it.
  • Heat 2 tablespoons of oil over medium heat in a large pan or Dutch oven.
  • Add the carrots, celery and onion and saute until they just start to caramelize..
  • Add the garlic and saute another minute, stirring.
  • Remove the vegetables from the pan and place in a slow cooker set to low. Add the remaining oil.
  • Add the chuck roast and sear well on all sides. Remove to the slow cooker.
  • De-glaze the pan with the red wine, scrapping up any bits that are stuck to the bottom.
  • Add the beef broth and reduce by 1/4th. Pour over meat and vegetables.
  • Cover and cook for 8-10 hours or until tender.
  • Carefully remove the meat and chop or slice as desired. I prefer to return the chopped or sliced meat to the slow cooker until I'm ready to use it.

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Slow Cooker Garlic Ranch Potatoes

I’m pretty much a meat-and-potatoes guy so these slow cooker garlic Ranch potatoes didn’t last long after I made a batch. I’m a huge fan of baby potatoes because they’re minimal fuss. I don’t cut them in half, though I could. I like them whole. No matter how you cut them, these slow cooker garlic Ranch potatoes are packed with flavor and then some.Slow Cooker Garlic Ranch PotatoesThe potatoes soak up great Ranch and garlic flavors and get perfectly tender. Much better than boiling potatoes, which can get beat up pretty bad if you don’t watch what you’re doing. Not so in the slow cooker. Just add and cook.

As I mentioned, I do not cut my potatoes in half. Doing so does increase the surface area, and normally that would mean more flavor but these potatoes cook low-and-slow allowing the flavors to be slowly absorbed all the way through. No cutting in half required*

* Unless the potatoes are really big! Then I cut then in half so that they cook in a reasonable time!

Also try my slow cooker Tennessee-style potatoes.

Slow Cooker Garlic Ranch Potatoes

Course Side
Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Servings 4 -6 servings

Ingredients

  • 3 pounds baby potatoes halved if desired
  • 5 tablespoons unsalted butter melted
  • 1 tablespoon olive oil
  • 1 1 ounce packet Ranch Seasoning mix
  • 1 tablespoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Chopped chives green onions or parsley, for garnish

Instructions

  • Lightly grease your slow cooker.
  • Add the potatoes.
  • Whisk together the butter, oil, Ranch seasoning, garlic powder, salt and pepper. Pour over potatoes.
  • Cover and cook on low for 5-6 hours or until the potatoes are tender (I poke mine with a bamboo skewer).
  • Serve hot garnished with chopped chives, green onions, or parsley.

Slow Cooker BBQ Pot Roast

I’m not ashamed to say it. I can put away some pot roast. Put a bowl of pot roast in front of me, and there’s only one outcome: an empty bowl. Put a bowl of this slow cooker BBQ pot roast in front of me and there’s only one outcome: me asking for seconds and probably thirds. That same great flavor as a traditional pot roast, completely amped up with BBQ flavors. Surprisingly different and really a treat to eat!
Slow Cooker BBQ Pot RoastI used a sweet and spicy BBQ sauce when I made this slow cooker BBQ pot roast. You want something with a smoky flavor, and maybe even a bit of a spicy kick. After all, this isn’t your normal pot roast.

Also try my slow cooker Mississippi pot roast.

Slow Cooker BBQ Pot Roast

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 10 hours
Total Time 10 hours 15 minutes
Servings 8 servings

Ingredients

  • 2 - 3 pound chuck roast some fat removed
  • 1/2 white onion chopped
  • 1 small green bell pepper chopped
  • 2 stalks celery chopped
  • 2 large Russet potatoes chopped into chunks (I left the skin on)
  • 2 cloves garlic minced
  • 1/2 cup tomato sauce
  • 1/2 cup your favorite BBQ sauce I used Heinz Memphis Sweet & Spicy
  • 2 beef bouillon cubes
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried thyme crumbled
  • 1/2 cup water plus more, possibly

Instructions

  • Place everything into your slow cooker, starting with the meat first.
  • Cook on low 8-10 hours or until the meat is fall-apart tender, stirring every hour after the first 4 hours. Add more water as you go if the pot roast is thicker than you prefer.
  • Serve hot.

Slow Cooker Sloppy Joes

I have been a huge fan of anything Sloppy Joe since I was a kid. Back then I thought there was only one way to make Sloppy Joes: open a can, warm the sauce, slop it on a bun. Well, times have changed and so has my Sloppy Joes. This slow cooker Sloppy Joes puts that canned stuff to shame. Rich flavorful tomatoey sauce with a little kick. I loved the combination of ground beef with breakfast sausage. Different. Perfect. And all so easy to make using a slow cooker.
Slow Cooker Sloppy JoesI topped my slow cooker Sloppy Joes with a tangy vinegar-based Delta cole slaw. I liked the crunchy contrast. The vinegar in the slaw complimented the vinegar in the meat sauce. I think a creamy cole slaw would have made the sandwiches too creamy. I never thought I’d say that but like I said, my Sloppy Joe game has risen to a whole new level now.

Also try my delicious Bayou Sloppy Joes.

Slow Cooker Sloppy Joes

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 servings
Author Mike

Ingredients

  • 1 1/2 pounds ground beef
  • 1 pound ground pork breakfast sausage I used spicy
  • 1 small onion chopped
  • 1/2 medium green bell pepper chopped
  • 1 8-ounce can tomato sauce
  • 1/2 cup water plus more if needed
  • 1/2 cup ketchup
  • 1/4 cup packed brown sugar
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons prepared yellow mustard
  • 1 tablespoon chili powder
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon kosher salt
  • 1/4 cup all-purpose flour
  • 8 hamburger buns toasted if desired

Instructions

  • Crumble the beef and sausage into a Dutch oven over medium-high heat and cook until just starting to brown.
  • Add the onion and bell pepper and continue cooking until the meats are done. Drain any excess fat.
  • Transfer meat mixture to a slow cooker on low heat.
  • Stir in all of the remaining ingredients except for the buns.
  • Cook on low for 4 hours, stirring occasionally. Add more water, a little at a time, if the mixture gets too thin.
  • Serve over toasted buns.

Slow Cooker Taco Meat

For years now I’ve been browning ground beef in my homemade taco seasoning to make tacos. On a whim I decided to make slow cooker taco meat. Boy, am I ever glad that I did. Hours in the slow cooker makes browned beef even better. Tender, juicy and tasty. Perfect for taco night!

Slow Cooker Taco MeatI used a very lean ground beef when I made this taco meat. You don’t want to deal with a bunch of fat floating around the top of your slow cooker. Ewwwww. No, use at least a 90/10 (that’s 90% meat, 10% fat) mix and crumble it well when frying it.

Any extra taco meat freezes very well so don’t be afraid to double the recipe if your slow cooker can handle it.

Slow Cooker Taco Meat

Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 6 hours 10 minutes
Total Time 6 hours 20 minutes
Servings 12 servings

Ingredients

  • 2 pounds lean ground beef
  • 1 small onion diced
  • 1 14 1/2 ounce can diced tomatoes, un-drained
  • 1 7 ounce can diced green chiles (I used our fire-roasted Hatch chiles)
  • 1 teaspoon ground cumin
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon chili powder
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon freshly ground black pepper

Instructions

  • Crumble the ground beef into a large skillet over medium-high heat.
  • Cook until just about done.
  • Add the onion and stir. Cook until the beef is cooked through.
  • Transfer meat and onions and all remaining ingredients to a slow cooker.
  • Stir and cook on low 4-6 hours.

Slow Cooker Buffalo Ranch Wings

I usually cook wings on my Char-Broil Big Easy or on my charcoal grill using the Vortex. I have to admit, I was pretty pessimistic about the idea of cooking wings in a slow cooker. Would I like the texture? Would they taste as great as wings off the grill?

One thing’s for sure, making Buffalo Ranch wings in a slow cooker really couldn’t get any easier. It was the perfect recipe for my working-from-home lunch. Toss everything in first thing in the morning and at lunch, enjoy some wings!

So how were they? Well, mighty tasty for starters. In fact, I loved the flavor. Big time. Texture-wise, they got barely crispy but the meat was oh-so-tender and juicy. For truly crispy skin you’ll have to leave them under the broiler for a good bit of time, but keep an eye on them. I found the skin to be melt-in-my-mouth tender and I didn’t actually miss not having super-crunchy wings. In fact, it was a nice change. I loved them!
Slow Cooker Buffalo Ranch WingsAlthough not traditional Buffalo wings to a purist, I still enjoyed these slow cooker Buffalo Ranch wings more than I actually thought I would. No mess, no fuss and very tasty. Certainly much easier than firing up a grill or even deep fryer to make a batch of the wings you normally expect.

Meijer makes a fantastic Buffalo wild sauce that is great for this recipe. My BBQ Ranch wings are also absolutely yummy!

Slow Cooker Buffalo Ranch Wings

Course Appetizer
Cuisine American
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 4 servings
Author Mike

Ingredients

  • 2 pounds chicken wings flats and drumettes separated, tips discarded or saved for making chicken broth
  • 1 cup your favorite Buffalo wing sauce
  • 1 packet Ranch dressing mix about 3 tablespoons of homemade
  • kosher salt and freshly ground black pepper to taste
  • Ranch dressing for serving

Instructions

  • Place the wings into the bottom of your slow cooker.
  • Combine the wing sauce, Ranch dressing mix and salt and pepper and pour over the wings.
  • Cover and cook on high for 2 1/2 hours - 3 hours until the meat is starting to pull back from the bones.
  • Carefully transfer the wings to a baking sheet lined with foil and sprayed with non-stick spray. Place under the broiler and broil until just starting to crisp.
  • Let cool slightly then serve with Ranch dressing for dipping.

Slow Cooker Vietnamese Ribs

I almost bailed. I almost didn’t post these slow cooker Vietnamese ribs. To be truthful, they stunk up the house. Seriously. There’s tons of fish sauce in them, and if you’ve used fish sauce before you know it stinks. And then some. But, here’s the crazy part: they’re crazy delicious. That surprised the heck out of me.

That fishy smell disappeared and left me with a rack of completely fall-off-the-bone ribs that I devoured like I hadn’t eaten in two weeks. Who would’ve thought?
Slow Cooker Vietnamese RibsI’d keep an eye on these slow cooker Vietnamese ribs after about 6 hours. I cooked mine the full 7 hours before placing them under the broiler. You may want to take the ribs out sooner if you prefer yours to stick to the bone a bit instead of completely falling off. Mine definitely came out tender.

Also try my oven baked ribs.

Slow Cooker Vietnamese Ribs

Course Main
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 1 rack

Ingredients

  • 1 rack baby backs cut into sections so they fit into your slow cooker
  • 2 shallots chopped fine
  • 1/4 cup fish sauce
  • 1/4 cup honey
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Instructions

  • Place ribs into the slow cooker.
  • Stir together the shallot, fish sauce, salt and pepper.
  • Pour over ribs.
  • Cover and cook on low for 7 hours or until the meat is starting to fall off the bones, rotating the ribs after 3 1/2 hours.
  • Turn on your broiler. Carefully transfer the ribs to a foil-lined baking sheet and place under the broiler, meat side up, for 4-5 minutes or until nicely browned.
  • Pour the juices that remain in the slow cooker thru a sieve and into a sauce pan. Bring to a boil and then reduce to a simmer for 15 minutes until nice and thick.
  • Serve ribs brushed with reduced sauce.

Slow Cooker Cincinnati Chili

When I moved to the mid-west from the east coast I heard about this thing called ‘Cincinnati chili’. My reaction to the idea of spaghetti and chili was one of shock. Cinnamon? What? Is that an accident? That was all before I tried it. I’ve learned to be less judgmental about new foods since then, and Cincinnati chili is one reason why. I love it. It’s perfect, and not just on cold mid-west winter days either.
Slow Cooker Cincinnati ChiliMaking Cincinnati chili in a slow cooker is easy and tasty and I’d make it again and again. Now, if I happen to be in Cincinnati, I’m heading to The Chili Hut, my hands-down favorite food truck.

I’ve been lucky enough to have the chili from the Chili Hut several times, from the parking lot at Jungle Jim’s in Fairfield Ohio to the huge food truck rally in West Chester Ohio. You can have your chili as many ways as you want from the Chili Hut. The chili is perfectly seasoned and has the best texture. It’s beyond yummy!

Also try my grilled Cincinnati hot dog. For a hearty slow-cooker dish, make a batch of Chet’s Trucker Stew.

Slow Cooker Cincinnati Chili

Course Mainer
Cuisine American
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 8 servings
Author Mike

Ingredients

For the chili

  • 1 1/2 pounds lean ground beef
  • 2 medium onions chopped
  • 1/2 cup chopped celery
  • 1 tablespoon minced garlic
  • 2 tablespoons mild chili powder
  • 1 tablespoon paprika
  • 1 1/2 teaspoons dried basil
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons dried thyme
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried red pepper flakes
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 14 1/2 ounce cans diced tomatoes (I used fire-roasted)
  • 1 8 ounce can tomato sauce
  • 1/2 cup water

For serving

  • Classic: Serve chili hot.
  • 2- way: Serve chili over hot cooked spaghetti.
  • 3- way: Serve chili 2-ways topped with shredded cheddar cheese
  • 4- way: Serve chili 3-ways topped with chopped white onion.
  • 5- way: Serve chili 4-ways topped with warmed kidney beans.

Instructions

For the chili

  • Crumble the beef into a large skillet over medium-high heat.
  • Add the onion and celery and cook until the meat is done.
  • Drain off any excess fat and pour the meat mixture into your slow cooker.
  • In a large bowl, combine the remaining chili ingredients then pour over the meat.
  • Stir, cover and cook on low for 8 hours.
  • Serve as desired.

Slow Cooker Cauliflower and Cheese

It’s not that you have to hold me down and force me to eat my veggies, it’s just that I think they need a little ‘help’ to make them good. If you add cheese, then they’re great and I’m going to eat them like they’re going out of style. This slow cooker cauliflower and cheese is a super-simple way to make a delicious side dish that anyone will love.
Slow Cooker Cauliflower and CheeseI’ve made slow cooker cauliflower with cheese a number of times. Sometimes I mix it up by using half a head each of cauliflower and broccoli. Or just broccoli. Whatever you prefer, it’s good stuff!

For a little kick, add a few pinches of red pepper flake. For a little crunch, serve topped with a few good sprinkles of French fried onions.

Also try my mashed cauliflower.

Slow Cooker Cauliflower and Cheese

Course Side
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 6 servings
Author Inspired by a recipe from Spicy Southern Kitchen

Ingredients

  • 1 head cauliflower or broccoli cut into florets (or do 1/2 head of each)
  • 1 10.5 ounce can condensed cheddar soup
  • 1 5 ounce can evaporated milk
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon paprika
  • 1/4 cup finely diced onion
  • 2 cups shredded cheddar

Instructions

  • Lightly spray a 3-4 quart slow cooker with non-stick spray.
  • Add the florets.
  • In a medium saucepan over medium heat, combine the remaining ingredients. Stir until the cheddar has melted.
  • Pour the cheese mixture over the florets. Cover and cook on low 2 to 3 hours or until crisp-tender. Cook longer if you like your veggies more tender.

Slow Cooker New Orleans Roast Beef Po Boy

This slow cooker New Orleans roast beef po boy all I need on a cold day. Nothing fancy, just great-tasting tender beef that melts in your mouth. On a French bread loaf (real po boy bread is something that’s hard to come by here in Indy. although I do occasionally make my own), topped with a slice or two of cheese, slathered with plenty of mayonnaise. That’s it.

Oh sure, I could add shredded iceberg and some tomato slices and maybe some onion. Not this time. Just give me that great New Orleans roast beef po boy flavor and I’ll be a happy guy.
Slow Cooker New Orleans Roast Beef Po BoyYou could actually serve this slow cooker New Orleans roast beef po boy like a French dip. Just serve a bowl of the juices from the cooker on the side. The shredded beef is also great over tortilla chips as nachos. Just add some cheese, salsa and whatever your favorite nacho toppings might be!

Also try my slow cooker beef debris po boy sandwich.

Slow Cooker New Orleans Roast Beef Po Boy

For 6 servings you'll want to pile the roast beef on pretty deep. You can easily get 8 servings out of this recipe depending on how much you want to use on each po boy.
Prep Time 10 minutes
Cook Time 10 hours
Total Time 10 hours 10 minutes
Servings 6 servings
Author Mike

Ingredients

  • 3 pound chuck roast trimmed
  • 1 bay leaf
  • 1 14.5 oz can beef stock
  • 1 10.5 oz can French onion soup
  • 1 cup dry red wine
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon garlic powder
  • 6 loaves French bread
  • 3 tablespoons mayonnaise
  • 12 slices Provolone cheese

Instructions

  • Spray your slow cooker with non-stick spray.
  • Add the bay leaf, stock, onion soup, red wine, pepper and garlic powder.
  • Cook on low 8-10 hours or until the beef is completely tender and falls apart. Remove to a cutting board and chop or pull. Return the meat to the slow cooker.
  • Discard the bay leaf.
  • Brown the rolls and slather with the mayonnaise. Don't be shy with it, you might need more.
  • Spoon the meat onto the rolls and top with the cheese.
  • Ladle the juices from the slow cooker into bowls for dipping.