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Cajun Roast Beef

SUBMITTED BY: JUSTCYN PHOTO BY: Ashley

"Not being from the Gulf Coast but living here now, I love the Cajun Roast Beef you can get in the delis right alongside the regular. Distinctively garlicky, I wanted to try roasting it in my own kitchen but found few recipes. Here's my version. It's not spicy, but it has the garlic and thyme that meld to make the savory, regional flavor. We like to serve the beef on toasted rolls with garlic mayonnaise."

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Read Reviews (7)

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PREP TIME	15 Min
COOK TIME	8 Hrs
READY IN	16 Hrs 15 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

2 teaspoons garlic, minced
1/2 teaspoon prepared horseradish
1 teaspoon hot pepper sauce
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons Cajun seasoning
2 tablespoons olive oil
2 tablespoons malt vinegar
2 pounds eye of round beef roast

DIRECTIONS

Stir the garlic, horseradish, hot pepper sauce, thyme, salt, pepper, Cajun seasoning, olive oil, and malt vinegar together in a bowl until thoroughly blended.
Pierce the beef roast all over with a meat fork. Place the roast in a large, resealable plastic bag. Spoon in the marinade and turn the roast so it's well coated. Refrigerate overnight, turning occasionally if desired.
When ready to cook, place the roast in a slow cooker along with any remaining marinade. Do not add water. Roast on Low for 8 to 10 hours, or until desired doneness. For medium-rare, a meat thermometer should read 135 degrees F (57 degrees C). Remove from the slow cooker to a serving plate, and allow to rest 15 minutes before slicing across the grain.

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REVIEWS

Reviewed on Mar. 11, 2008 by Bethy

The flavor wasn't what I had hoped for. It was too bland for me and to dry. It was a nice base... MORE

Reviewed on Feb. 11, 2008 by Genevieve

The marinade didn't give my roast much flavour. It only needed 3 hours on high in the slow... MORE

Reviewed on Feb. 2, 2008 by Ashley

This had great taste, but I follwed the time reqd. and had a very dry roast. I am going to... MORE

Reviewed on Feb. 2, 2008 by marisella

This was fantastic. Like a previous reviewer, I used cider vinegar because I didn't have... MORE

Reviewed on Feb. 2, 2008 by Victoria22785

Ok Well this recipe was WAY off, but it's really good when done correctly. If you leave this... MORE

Reviewed on Jan. 20, 2008 by Cooking 101

This turned out so good. I didn't have malt vinegar so subbed cider vinegar. Served this... MORE

Reviewed on Jan. 14, 2008 by Emily Tisdale

I was looking for a new way to roast a venison backstrap and found this recipe. The spice... MORE

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Recipe Submitter:

JUSTCYN

	Cooking Level: Expert Home Town: Rochester, New York, USA Living In: Bay Minette, Alabama, USA
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