Recipe: Roast Beef, Cajun Style

Fall is here at last, and that means some cooler weather! It’s about time!

Nothing goes better with cool weather than hot food, and in Cajun Country we know better than anyone else how to make a dynamite dish to warm your heart as well as your belly (despite the fact that it’s not cold down here that often). Here’s one straight from the heart of the south: a tender and juicy debris style roast beef that’s seasoned just right: perfect for everything from white rice to a po’ boy. It’s pretty great just on its own, too!

Note: this recipe is a long one (5 hours in the oven!)—so be prepared and take all necessary precautions for leaving your oven on for an extended period of time!

What you’ll need:

  • ~5 lb Chuck Roast (eye of round and sirloin tip are acceptable substitutes)
  • Kitchen Bouquet Browning Sauce
  • Cajun Power Garlic Sauce
  • 2 Carrots
  • 1 Bunch celery
  • 12 Cloves garlic
  • 2 Green bell peppers
  • 2 Large yellow onions
  • 2 Cups white flour
  • ½ Cup vegetable oil
  • Seasoning blend (to taste)
  • Warm water


  • A nice big pot
  • A sharp knife
  • Tongs
  • Aluminum foil (if your pot doesn’t have a lid)
  • Measuring equipment (but feel free to trust your instincts!)

*Gloves are a good idea if you want to keep your hands clean!

To begin, you’ll want to preheat your oven to 325 F as you cut your onion, celery, bell peppers, and carrots into rough chunks. They don’t have to be too small—one to two square inches is fine! Throw them into your pot along with all your peeled toes of garlic (no need to cut those!).

Next, take your chuck roast and cut it into three or four pieces (as equally sized as possible) and place them on top of the vegetables. Take your vegetable oil and coat the outside of each piece (a pair of gloves will make this and the next few parts a lot less messy). After this you’ll want to generously apply your seasoning mix to the entire surface area (as well as sprinkling it generously on top of the vegetables at the bottom of the pot.

Once the outside of the beef and the vegetables have been thoroughly coated with your seasoning blend, you’ll want to do the same thing with your flour—adding oil as necessary to ensure that you can adequately coat the outside of the beef with a moderately thick layer of flour. Afterwards, coat the flour with some more vegetable oil.

When the outside of the beef is completely covered, use the same method to coat the floured beef with a Kitchen Bouquet browning sauce until a thick, brown paste is formed and covers the entirety of the meat. After that, drizzle some Cajun Power garlic sauce over the beef and vegetables (to taste).

All that’s left to do after that is to add a few cups of warm water to the pot (just enough water to fill the base of the pot), cover it with a lid or aluminum foil, and put it in the oven! At 325, it should be ready in 5 hours; though cooking times may vary depending on your equipment and the size of your roast. When done, you should be able to use your tongs to easily pull pieces of cooked beef off of the roast.

Feel free to add more seasoning to the finished roast if necessary—otherwise, just pull it apart, let it cool, and enjoy it however you see fit! We recommend it on french bread with some Dat Dip, Gator Pickles, lettuce and tomato.

Furthermore, if you’re looking for food to serve alongside this dish—look no further than our online store! Why not serve up some stuffed mushrooms or crawfish pistolettes while you wait for your dish to finish cooking? Entice your guests with an appetizer of smoked green onion sausage before the main event! Just be careful not to spoil your appetite (easier said than done, we know)!

Save yourself a trip and have Cajun products delivered straight to your door anywhere in the USA, along with specialty meats, cracklins, boudin and more!

Bon appetit!

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