In A Dutch Oven, Slow Cooker, or Multicooker
Cajun Pot Roast with Roux Gravy
Equipment
- Dutch Oven, Slow Cooker or Multicooker
- Normal Kitchen Utensils
Ingredients
- 2-4 Lb Chuck Roast
- 12 Oz. Andouille or Smoked Sausage, Cut into 1 inch chunks
- 1-2 Lbs Baby Potatoes, Kept Whole
- 1 Medium Onion, Cut into 1/2 inch think slices
- 2 Ribs Celery, Cut into 1 inch chunks
- 1 Green Bell Pepper, Cut into 1 inch chunks (Optional) to complete the Holy Trinity
- 4 Cloves Garlic, Smashed
- 3 Tbsp Cajun Seasoning See notes if you want to make your own
- 1 tsp Smoked Paprika (Optional)
- 1 tsp Black Pepper
- 1 C Beef Broth
- 1 C Lager Beer Or additional Beef Broth
- 2 Tbsp Worcestershire Sauce
- 4 Tbsp All-Purpose Flour Plus more as necessary
- 4 Tbsp Butter
- 1 Tbsp Vegetable Oil
- 1 Bay Leaf
- Salt to Taste
Instructions
- Pat the roast dry.2-4 Lb Chuck Roast
- Season evenly, on all sides, with the Cajun seasoning, smoked paprika, black pepper, and a pinch of salt. Note: if you end up with extra seasoning after rubbing the roast, save it for later.3 Tbsp Cajun Seasoning, 1 tsp Smoked Paprika, 1 tsp Black Pepper, Salt to Taste
- Heat the oil over medium-high heat in a Dutch oven or multicooker (sauté setting on multicooker). If you are using a slow cooker, Heat the oil in a large skillet on your stove. You can add everything from the skillet into the slow cooker later.1 Tbsp Vegetable Oil
- Sear the roast in the oil on all sides. 4-5 minutes per side, including the actual sides of the roast. Remove and set aside.
- Add the onion, celery, and (optional) bell pepper to the oil and sauté for 3-4 minutes until they begin to soften.1 Medium Onion, Cut into 1/2 inch think slices, 2 Ribs Celery, Cut into 1 inch chunks, 1 Green Bell Pepper, Cut into 1 inch chunks
- Add the butter and cook until melted. Then stir in the flour, coating the vegetables.4 Tbsp Butter, 4 Tbsp All-Purpose Flour
- Cook, stirring often, for 2-3 minutes, until the flour begins to darken to a golden color (this is the very beginnings of a roux).
- Deglaze the pan by pouring in the beer and broth, and scraping up the browned bits from the bottom.1 C Beef Broth, 1 C Lager Beer
- If using a slow cooker, move this gravy from your skillet to your slow cooker now.
- Add the Worcestershire sauce, garlic and bay leaf. If using low sodium broth, add another 1/2 tsp of salt.4 Cloves Garlic, Smashed, 2 Tbsp Worcestershire Sauce, 1 Bay Leaf
- If using a Dutch oven, set your actual oven to 300°F.
- Layer the potatoes in the bottom with the other vegetables and place the roast on top (pour in any juices that the roast released while resting).Note: if you like a little more bite to your potatoes, add them (on top) halfway through cooking. I personally enjoy the creamy texture they take on by cooking the entire time.1-2 Lbs Baby Potatoes, Kept Whole
- Sprinkle with your remaining seasonings and place the sausage on top.12 Oz. Andouille or Smoked Sausage, Cut into 1 inch chunks
- Time to slow cook. Cook until the sausage and potatoes are cooked through, and the roast is fork tender. For the multicooker and slow cooker, set to slow cook on low for 8-10 hours, or high for 4.5-6.5 hours. The longer the better, but definitely aim for the higher end of the range as the size of the roast increases.With a Dutch oven, cook at 300°F for the following:2 lb roast – 2.5 to 3 hours3 lb roast – 3.5 to 4 hours4 lb roast – 4.5-5 hours
- To finish, remove the roast, sausage and potatoes from the pot. Let the roast rest 10 minutes before slicing, shredding or breaking into chunks (my favorite).
- If you need to thicken the gravy/vegetables, cook uncovered for a few more minutes to help reduce. If you're using a slow cooker, you may need to move the gravy back to a skillet for this. If you really need to thicken it, you can add a slurry of another Tbsp flour and a Tbsp of water. If you need to thin out the gravy, you can add a little more beef broth or beer.
- Check the gravy for salt and pepper before pouring over the roast, sausage and potatoes. Serve this with mashed potatoes, egg noodles, or even some creamy grits!
Notes
- 1 Tbsp Paprika
- 1 tsp Salt
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Dried Oregano
- 1 tsp Dried Thyme
- 1/2 tsp Black Pepper
- 1/2 tsp Cayenne Pepper (plus more for extra heat)
- 1/2 tsp Crushed Red Pepper
Cajun Pot Roast with Roux Gravy and the Holy Trinity
If you love classic comfort food but want a Cajun twist, this Cajun pot roast recipe delivers. It swaps the usual brown gravy for a rich, flavorful roux-based sauce and packs in the bold flavors of Cajun cuisine. The base of this dish comes from the Holy Trinity of Cajun cooking – onions, celery, and (if you choose) green bell pepper. That trio simmers with tender beef, creating a sauce that’s smooth, savory, and packed with depth.
Unlike many pot roasts, this one starts with a light roux – just butter and flour cooked until golden. This step makes a velvety gravy that clings to the meat and vegetables. The seasoning blend brings smoky paprika, garlic, cayenne, and herbs together. You can use store-bought Cajun seasoning, but I’ve also included an easy homemade Cajun seasoning recipe in the notes for the freshest flavor and the most control.
Three Ways to Cook Cajun Pot Roast
This Cajun pot roast recipe works for your schedule, not against it. You can make it in a Dutch oven, letting it braise slowly in the oven for a few hours. You can also go hands-off with the slow cooker, choosing either a long, gentle LOW setting or a quicker HIGH setting. Or, use a multicooker for the ease of slow cooking and the convenience of fewer dishes.
Whichever method you choose, you’ll end up with fork-tender beef in a sauce that tastes like you’ve been cooking all day. And the best part? The gravy forms right in the pot – no separate pan needed.
Perfect Pairings and Serving Ideas
This Cajun pot roast pairs beautifully with mashed potatoes or buttered egg noodles. If you want something Southern-inspired, spoon it over creamy cheese grits – much like grillades and grits, a New Orleans brunch favorite.
For vegetables, you can’t go wrong with maque choux (a Cajun corn dish) or stewed okra for a little extra Southern flair. Cornbread on the side is optional… but highly recommended.
If you want to explore more pot roast recipes after this, try a tangy Mississippi Pot Roast or a classic Yankee Pot Roast. But when you want bold Louisiana flavor and hearty comfort in one bite, this Cajun pot roast should be at the top of your list.
I wrote and edited this post with help from ChatGPT, based on my own tested recipe and original photography.