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 Mississippi Pot Roast

I’ve made my share of pot roasts. In the oven. In a crockpot. Heck, I’ve even smoked a pot roast (and boy, was it ever heavenly). There’s a 3-way tie on my list of my favorite things to make during the fall and winter: chili, gumbo, and pot roast. And when it comes to an easy-to-make pot roast, this slow cooker Mississippi pot roast is the king.

Six ingredients and eight hours and you’ll be enjoying an absolutely flavor-packed fall-apart roast. Do not be tempted to add beef broth or any other liquid to this slow cooker Mississippi pot roast. It will make it’s own gravy just fine by itself. Add everything to the crockpot and go away. Leave it be.Slow Cooker Mississippi Pot Roast

We had this roast over mashed cauliflower. Yes, cauliflower.

If you’re looking for a to-die-for pot roast sandwich, check out my copycat of the one from the Hobnob Corner Restaurant, in Nashville, Indiana. Cheese caramelized onions and horseradish compliment the pot roast perfectly.

Also try my jalapeno pot roast and my slow cooker BBQ pot roast.

Slow Cooker Mississippi Pot Roast

Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 8 hours 10 minutes
Total Time 8 hours 15 minutes
Servings 6 -8 servings

Ingredients

Instructions

  • Heat a large skillet or Dutch oven over medium-high heat.
  • Season the roast with the Cajun seasoning and add to the skillet. Brown on all sides, then transfer to a crockpot set on low.
  • Sprinkle the top of the roast with the au jus and ranch dressing seasoning mixes.
  • Place the stick of butter on top of the roast.
  • Add the pepperoncinis to the crockpot and cover.
  • Cook on low for 8 hours. Remove roast (be careful, it'll want to fall apart on you!) and chop or shred as desired.
  • Return meat to the crockpot then serve over mashed potatoes, mashed cauliflower, bread, on sandwiches, you name it!