Hey! I'm Des!
Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.
Cajun Pot Roast with Tomato Gravy
Cajun Pot Roast with Tomato Gravy is Sunday supper perfection! Tender pot roast coated in Cajun spices and braised with tomatoes.
A hearty pot roast meal is always a winner. Especially on a cool fall or winter evening, nothing is better than sitting down to a comforting plate of pot roast that has simmered for hours until it pulls apart effortlessly.
Except for maybe, a pot roast coated in cajun spices and simmered with tomatoes resulting in a tender pot roast and savory tomato gravy.
If we’re being honest, the standard pot roast with potatoes and carrots was never really my favorite. I think it boils down to the whole not liking cooked carrots thing. But I adore pot roast. So I am always looking for different ways to jazz up this inexpensive cut of meat.
What ingredients do you need?
You don’t need many ingredients for this recipe! Just a handful and you’re on your way.
- CHUCK ROAST: Sometimes called pot roast, this cut of beef is from the shoulder of the cow. It has rich flavor and is best suited for cooking methods such as braising, like you do in this recipe.
- CAJUN SEASONING: Use your favorite blend or make your own DIY Cajun Seasoning.
- FLOUR: To coat the roast before you sear it. This will help thicken the sauce a bit as it cooks.
- ONION: Yellow or white will work the best.
- DICED TOMATOES: Canned diced tomatoes with their juices. Don’t drain them, the extra liquid helps make the tomato gravy.
- BEEF BROTH: Use low-sodium so that you can control the salt content of the final dish.
How do you make pot roast with tomato gravy?
One of my favorite things about this dish is that it makes the tomato gravy as it cooks. All of the flavors from the simmering beef meld with the diced tomatoes to make the savory gravy.
- STEP #1: Heat olive oil in a large dutch oven or other oven proof pan.
- STEP #2: Coat chuck roast in cajun seasoning. Rub it on all sides. Then dredge the roast in all purposes flour.
- STEP #3: Sear the roast until browned on all sides. About 3 minutes per side.
- STEP #4: Sprinkle onions around the roast. Pour in tomatoes and 1 cup of beef broth. Cover and cook in preheated oven for 3 hours or until roast is cooked through and tender.
- STEP #5: Whisk remaining 2 tablespoons of flour into remaining cup of beef broth. Whisk mixture into pan juices. Bring to a boil and, stirring constantly, cook until the gravy reduces and thickens, about 5 minutes.
- STEP #6: Slice the roast, place it on a serving platter and spoon gravy over the top. Serve.
My family loves to serve this over creamy mashed potatoes for the ultimate comfort food meal. It would also be great over buttered noodles. And the leftovers would make a great Pot Roast Grilled Cheese.
Looking for more Pot Roast Variations? Here are some of my favorite:
Need more beef recipes?
Note: This post was originally posted in 2014. It was updated with new step by step photos, tips and nutrition information in 2021.
Cajun Pot Roast with Tomato Gravy
Ingredients
Ingredients:
- 2 tablespoons olive oil
- 2 3/4 pound pot roast
- 1 tablespoon Creole seasoning
- 1/3 cup plus 2 tablespoons flour divided
- 1 onion sliced
- 1 14.5 ounce can diced tomatoes, undrained
- 2 cups beef broth divided
Instructions
- Preheat oven to 325 degrees.
- Heat olive oil in a large dutch oven or other oven proof pan.
- Rub the pot roast with the Creole seasoning. Place the 1/3 cup of flour on a plate and dredge the roast in it.
- Sear the roast on all sides until it starts to brown, about 3 minutes per side.
- Sprinkle onions around the roast. Pour in tomatoes and 1 cup of beef broth. Cover and cook in preheated oven for 3 hours or until roast is cooked through and tender.
- Remove roast from pan and cover to keep warm.
- Whisk remaining 2 tablespoons of flour into remaining cup of beef broth. Whisk mixture into pan juices. Bring to a boil and, stirring constantly, cook until the gravy reduces and thickens, about 5 minutes.
- Ladle the gravy onto a large serving platter, cut the roast and place on top of the sauce. Serve.
Notes
Nutrition
Hey! I'm Des!
Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.
Gene Thibodeaux
April 13, 2024 at 12:56 pmLooks like a great CREOLE recipe. Sorry but no tomatoes in Cajun that would be creole. I’m not saying that it isn’t great just not Cajun.
Deseree
April 13, 2024 at 5:58 pmThanks for the clarification, Gene! Don’t think it deserved the one star rating though ;)
Clara
May 31, 2023 at 3:56 amBeing a sucker for ground meat I could not resist the reputation as I came across this pot roast recipe with cajun seasoning. Tried it out last night and I am simply rendered speechless. Will surely make it again.
Barbara
January 26, 2022 at 5:04 amI love the recipe. I replaced the tomatoes with Cabana peppers; and the thinly sliced onions with thinly sliced leeks, and added carrots. It turned out great. Thanks!🙏🏻🌸
dave
May 18, 2021 at 4:25 ambrilliant recipe. I love creole / cajun flavors.
Dave (a brit in France)
Donna
October 11, 2020 at 6:27 amAbsolutely one of our favorites! So easy, so delicious! Never get tired of this recipe.
Deseree
October 11, 2020 at 9:07 amI am so happy to hear that Donna!
Brandi
April 6, 2020 at 3:39 pmI didn’t have beef broth nor tomatoes, so I improvised with red wine. It was delicious ! Thanks.
Deseree
April 6, 2020 at 5:10 pmYou are so welcome Brandi!
Megan
March 13, 2019 at 2:59 pmHow would one go about making this in a crock pot?
Deseree
March 13, 2019 at 5:32 pmYou could sear it in a pan and then transfer it to a crockpot! I’d cook it on low for 6 – 8 hours. Then you’ll need to carefully transfer the pan juices to a pan to make the gravy. Hope this helps!
Donna M
January 3, 2019 at 10:49 amWOW! I cannot wait to cook this! Putting together my Winter Recipes to try on snowy cold days- Living in NY- I Know those days are coming & cannot wait to use an OVEN based recipe- like my Mom did- with Mashed or crispy pan cooked potatoes, potstickers she called them- instead of a crock pot..thanks soo much! Am def Repinning!!
Deseree
January 3, 2019 at 11:16 amYou are welcome! And thank you! I hope you enjoy it as much as we do!
Tom
December 9, 2018 at 4:27 pmThis was very good, added seasoning while plating, might be a new favorite!
Deseree
December 9, 2018 at 5:57 pmThat is wonderful to hear, Tom! Thank you!
Garlic Girl
May 7, 2018 at 8:02 pmThis was beyond my expectations. Delicious. Had it with potatoes.
Deseree
May 7, 2018 at 8:48 pmGarlic Girl- Yay! I am so happy to hear that, friend!! :)
Maryellen
January 31, 2018 at 5:54 amMy oven is down!! Can I cook this in a crock pot? If so, how long would you suggest I cook it for?
Deseree
January 31, 2018 at 9:29 pmMaryellen- You could TOTALLY do this in a crock pot! I would cook it on low for 6 hours. I would make the tomato gravy on the stove :)
archer1203
November 20, 2016 at 11:42 amOther than mashed potatoes, what other sides would go with this recipe?
Des @ Life's Ambrosia
November 20, 2016 at 7:45 pmIf you wanted to keep with potatoes, roasted would be good! Rice would also be yummy. As far as vegetables, the Cajun Roasted Brussels Sprouts that I posted a couple weeks ago would be perfect! :)
Emilyenchantinglyemily
February 4, 2016 at 8:48 amGreat looking recipe! I am planning to host a Mardi Gras dinner and blog about it. If I use your recipe, I will provide the link to your page here rather than posting the recipe to be sure you get the proper credit. I hope you’re okay with that!!
joanne whitehead
December 15, 2015 at 3:38 amI’m from Australia & sometimes find it hard when ingredients are called different names in different countries, but I’m learning. It’s fun trying new recipes & the ones I have copied so far are delicious. You sure can cook.