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Cajun Roast Beef

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."
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Ingredients

16 h 15 m servings 148 cals
Original recipe yields 8 servings

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Directions

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  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.

Footnotes

  • Partner tip: Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts


Per Serving: 148 calories; 9.7 g fat; 1.1 g carbohydrates; 13.4 g protein; 36 mg cholesterol; 311 mg sodium. Full nutrition

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Reviews

Read all reviews 35
  1. 48 Ratings

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Most helpful positive review

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...

Most helpful critical review

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...

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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...

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 ...

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...

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 mari...

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 m...

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

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

The marinade sounds great. When I make this, I'll do it the way I've made eye of round before. High temp. to start ( 425-450.) roast 15 min. per pound. Without opening oven, lower heat to 250 an...

The flavor was really good. I did not have the HR sauce at the time when I marinaied my roast. I did put a couple of Tbs HR sauce on the roast when I put it in the crock pot. I added some gar...