She Strengthens

Savoring the Flavor of a Modern Pot Roast

When it comes to comfort food, pot roast is often at the top of the list. But this classic dish doesn’t have to be boring. By adding a unique twist with Cajun spices, you can create a mouthwatering meal that’s perfect for any occasion.

A Twist on Tradition

This recipe combines the richness of pot roast with the bold flavors of Cajun cuisine, resulting in a dish that’s both familiar and excitingly new. Pair it with our creamy grits soufflé for a match made in heaven.

Cold-Weather Comfort

As the temperatures drop, our cravings often shift towards hearty, comforting meals. This pot roast recipe is the perfect solution, featuring tender chunks of beef in a rich, flavorful broth.

Servings and Prep Time

Yield: 6-8 servings
Difficulty: Easy
Total Time: 3 hours 40 minutes

Gather Your Ingredients

• 5 teaspoons kosher salt, plus more as needed
• 2 teaspoons paprika
• 1 1/2 teaspoons freshly ground black pepper
• 1 teaspoon cayenne pepper
• 1 (4-pound) boneless chuck roast, trimmed of excess fat
• 1 tablespoon olive oil
• 1 medium white onion, coarsely chopped
• 1 medium celery stalk, coarsely chopped
• 4 medium garlic cloves, coarsely chopped
• 2 tablespoons tomato paste
• 2 cups low-sodium beef broth
• 4 fresh thyme sprigs

Let’s Get Cooking!

Step 1: Prep the Roast
Heat your oven to 300°F and arrange a rack in the lower third. In a small bowl, combine the salt, paprika, pepper, and cayenne. Evenly rub the spice mix on all sides of the roast; set aside.

Step 2: Sear the Meat
Heat the oil in a Dutch oven or a large, heavy-bottomed pot with a tightfitting lid over medium heat until smoking, about 5 minutes. Add the meat and brown it on all sides, about 20 minutes total; remove to a plate.

Step 3: Soften the Vegetables
Add the onion, celery, and garlic to the pot, season with salt, and cook until just softened, about 5 minutes. Add the tomato paste and stir to coat the vegetables.

Step 4: Simmer to Perfection
Pour the beef broth into the pot and scrape up any browned bits from the bottom. Add the thyme, reserved meat, and any accumulated juices to the pot and bring to a simmer. Cover and cook in the oven until the roast is fork tender, about 2 1/2 to 3 hours.