Cajun Roast Beef Recipe -
Cajun Roast Beef Recipe
  • READY IN 16+ hrs

Cajun Roast Beef

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    8 hrs

    16 hrs 15 mins


  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.
Kitchen-Friendly View


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews More Reviews

Most Helpful Positive Review
Feb 02, 2008

Ok Well this recipe was WAY off, but it's really good when done correctly. If you leave this in for 8-10 hours it's going to be a brick! I had a larger roast and it was over done at like 4 hours when I started to temp it. Start to temp this after two or three hours and it should come out ok. If you do over cook it, just slice it up and put it in a pot with gravy and it will come out more moist, and will be like pot roast. Then Add the original drippings to the gravy depending on how spicy you would like it. The flavor of this was REALLY great though! I highly recomned this, just remember to temp it earlier than the recipe says.

Most Helpful Critical Review
Apr 08, 2012

Awful if you want your roast anything but well done. Cooked a 4-1/2lb roast for 4 hours and it was tough as shoe leather - well beyond anything resembling rare. Maybe tender if left in as long as indicated but we wanted a medium rare roast. Will never make again.

Aug 02, 2008

The flavor is awesome tasty!! I cooked my 3lb roast for 5 hours and it was a little dry, but putting the drippings on it made it wonderful! Next time I'm going to try doubling the ingredients except the roast and see if that helps.

Aug 11, 2008

I gotta tell you that I made this and even without the Horseradish it was very good. I did add a little beef broth because I was afraid that it would be too dry and I wasn't going to be home to check on it. We made sandwiches out of it and it was gone fast. Next time I'm going to try it with the Horse radish and buy a bigger cut of roast.

Apr 20, 2011

My whole family loved it. I added a little extra cajun seasoning per some other comments and it was pretty spicy. I used a 4 lb top round roast cut in half and doubled the recipe. Didn't marinate the night before, but it was still great. We cooked it all day, so it was past med. but it was so tender it just shredded into pieces. We mixed in the sauce. Some of us made sandwiches and some put it on mashed potatoes. Definately a keeper! A refreshing change from italian beef in a crockpot.

Oct 19, 2008

I doubled this and used it as a marinade for 5 pounds of moose. The next day we added a bottle of beer to the mixture and let it rest for 30-45 minutes at room temp and then slowly grilled the meat (topped with bacon). I do not eat moose, but received lots of positive feedback and was asked immediately for the recipe. We will be using this recipe again soon. Thanks for sharing!

Sep 20, 2011

Very good, my husband loved it, not too spicy, I did add a half a beer to the slow cooker so there sould be some juices for gravy

Dec 30, 2010

might add more garlic next time...also, used cider vinegar instead of malt vinegar and it turned out great!


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  • Calories
  • 148 kcal
  • 7%
  • Carbohydrates
  • 1.1 g
  • < 1%
  • Cholesterol
  • 36 mg
  • 12%
  • Fat
  • 9.7 g
  • 15%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 13.4 g
  • 27%
  • Sodium
  • 311 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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