Apr 032012

Cajun Roast BeefSource : allrecipes.com

Ingredients for 8:
2 tsp garlic, minced
1/2 tsp prepared horseradish
1 tsp hot pepper sauce
1 tsp dried thyme
1/2 tsp salt
1/2 tsp ground black pepper
2 tsp Cajun seasoning
2 tbs olive oil
2 tbs malt vinegar
1kg beef eye of round roast

Stir the garlic, horseradish, hot pepper sauce, thyme, salt, pepper, Cajun seasoning, olive oil, and malt vinegar together in a bowl until thoroughly blended.
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.
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. Check regularly after 3 hours, as may cook faster. For medium-rare, a meat thermometer should read 57°C. Remove from the slow cooker to a serving plate, and allow to rest 15 minutes before slicing across the grain.
If you overcook it, just slice it up and put it in a pot with gravy and it will come out more moist. Add the original drippings to the gravy depending on how spicy you would like it.

More than 8 hours is too much. Keep a close eye on it (should smell nice, not dry) starting at 6h cooking. Flavors are good, but the outer parts were dried up.

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 Posted by at 17:00 UTC

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