Cajun Roast Beef Recipe
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Cajun Roast Beef

By: JUSTCYN  
"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."

Rating: This weblink has been rated 15 times with an average star rating of 4.4 Read Reviews (12)

Rate/Review | 784 people have saved this

What to Drink?

Wine Zinfandel
Chilled Non-Alcoholic Special Lemonade
Prep Time:
15 Min
Cook Time:
8 Hrs
Ready In:
16 Hrs 15 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 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 beef eye of round roast

Directions

  1. Stir the garlic, horseradish, hot pepper sauce, thyme, salt, pepper, Cajun seasoning, olive oil, and malt vinegar together in a bowl until thoroughly blended.
  2. 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.
  3. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 148 | Total Fat: 9.7g | Cholesterol: 36mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 2, 2008 by kylee 
The flavor is awesome tasty!! I cooked my 3lb roast for 5 hours and it was a little dry, but... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 14, 2008 by Emily Tisdale Supporting Member (Click to learn more about Supporting Membership)
I was looking for a new way to roast a venison backstrap and found this recipe. The spice... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 19, 2008 by crazycatlady 
I doubled this and used it as a marinade for 5 pounds of moose. The next day we added a bottle... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 11, 2008 by Nandabear Supporting Member (Click to learn more about Supporting Membership)
I gotta tell you that I made this and even without the Horseradish it was very good. I did... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 21, 2008 by LISALC98 
I cooked mine on low for 4 hours and it was very dry. There wasn't much flavor either. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 4, 2008 by Okiemist 
Great recipe- came out with wonderful flavor! Was slightly dry (but might be due more to cut... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
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

 
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