This cajun-spiced beef roast recipe cooks all day, resulting in tender, flavorful meat. This recipe can be thrown together in just a few minutes in the morning, and the delicious aroma will pervade the house all day. The flavor of the herbs and spices pairs wonderfully with the rich flavor of the beef.
Cajun-Spiced Beef Roast
Serves 8 generously
- 4-5 pound beef roast, such as rump roast, pike's peak roast, or arm roast
- 3 Tb cold butter, divided in half and chopped roughly (or more if your roast is lean)
- 1 medium onion, sliced
- 5 medium cloves garlic, minced
- 1/2 Tb packed minced fresh oregano, or 1/2 tsp dried oregano
- 1/2 Tb packed fresh thyme leaves, or 1/2 tsp dried thyme
- 1 Tb ground paprika
- 3 bay leaves
- dash of cayenne pepper (or more if you like spicy foods)
- 1 Tb plus 1 tsp chunky celtic sea salt
- 3/4 tsp freshly ground pepper
- Spread the onion over the bottom of a large slow cooker or oven-safe pot. Strew the bay leaves over the onion. Sprinkle about half the butter over the top.
- If your beef roast is not quite thawed all the way, make a criss-cross on the top with a sharp knife. You can also cut the roast in half, if you like, so more will be down in the yummy juices while cooking.
- Combine the remaining spices, herbs, garlic, salt, and pepper in a small bowl. Rub the herbs over the beef roast.
- Place the roast on top of the onion in the pot. Sprinkle the remaining butter over the top of the roast.
- Turn the slow-cooker on LOW, or place the pot in a 225 degree F oven, for 8-10 hours.
- About 30-60 minutes before meal time, pull the roast out onto a cutting board. Slice the meat thinly across the grain.
- Return the meat to the pot and nestle it down into the juices. Taste the sauce and add salt and pepper as needed. Turn the heat to "WARM" (or return to the oven, and just turn it off) and let it sit for 30 to 60 minutes. This step allows the meat to soak up the juices and get super moist.
- Serve with your choice of side dishes, such as a green salad, roasted potatoes, or simple buttered veggies. Leftovers freeze well for an easy weeknight meal!