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Cajun Pot Roast

  • Cook Time: 10 - 12 hours (low) or 5 - 6 hours (high)
  • Servings: 6
  • Course: Main Dish

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  • 1 2- to 2-1/2-pound boneless beef chuck pot roast
  • 2 to 3 teaspoons Cajun seasoning*
  • 1 tablespoon cooking oil
  • 1 14-1/2-ounce can Cajun-style or Mexican-style stewed tomatoes
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1/4 cup quick-cooking tapioca
  • 1 teaspoon bottled minced garlic or
  • 2 cloves garlic, minced Hot cooked rice
  • Reynolds KITCHENS® Slow Cooker Liner


Step 1

Trim fat from roast. Cut roast to fit in crockery cooker, if necessary. Rub Cajun seasoning all over meat.

Step 2

In a large skillet brown meat on all sides in hot oil.

Step 3

In a 3-1/2- to 4-quart crockery cooker lined with a Reynolds KITCHENS® Slow Cooker Liner combine undrained tomatoes, onion, celery, tapioca, and garlic. Place meat on top of vegetable mixture.

Step 4

Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.

Step 5

Slice meat; serve with sauce over rice.

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