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.
Servings
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.
You are so welcome, Heather! I am glad that you enjoyed it! This is one of our favorites too, especially for cool days :)
This was delicious! I misread the recipe and accidentally baked it at 375 for 2.25 hours. I blame that on not wearing my glasses. When I realized what I did, I turned it down to 300 for the remaining cook time. I had to add additional broth as well. Even so, this was the most tender, flavorful meal. Will definitely be adding this to my regular rotation. I also added quite a bit more seasoning to the beef prior to and after dusting with flour..just for good measure. Thank you for a wonderful recipe!
Hi Jennifer! I’ve never made this particular recipe in the instant pot but I have made other roasts in the instant pot and don’t see why this one wouldn’t work. If I were to try it I would follow similar instructions to my Pressure Cooker Pot Roast Recipe using the ingredients for this recipe. https://www.lifesambrosia.com/pressure-cooker-pot-roast-recipe/. Hope this helps!
Could this be made in an instant pot?
Thanks for the clarification, Gene! Don’t think it deserved the one star rating though ;)
Looks 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.
Being 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.
[…] 8. Cajun Pot Roast With Tomato Gravy […]
I 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!🙏🏻🌸
[…] Creole seasoning gives this tender chuck roast recipe a Cajun twist. The tomato gravy is an excellent accompaniment to mashed potatoes or some creamy polenta. Get the recipe. […]
brilliant recipe. I love creole / cajun flavors.
Dave (a brit in France)
I am so happy to hear that Donna!
Absolutely one of our favorites! So easy, so delicious! Never get tired of this recipe.
You are so welcome Brandi!
I didn’t have beef broth nor tomatoes, so I improvised with red wine. It was delicious ! Thanks.
You 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!
How would one go about making this in a crock pot?
You are welcome! And thank you! I hope you enjoy it as much as we do!
WOW! 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!!
That is wonderful to hear, Tom! Thank you!
This was very good, added seasoning while plating, might be a new favorite!
Garlic Girl- Yay! I am so happy to hear that, friend!! :)
This was beyond my expectations. Delicious. Had it with potatoes.
Maryellen- 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 :)
My oven is down!! Can I cook this in a crock pot? If so, how long would you suggest I cook it for?
[…] Creole seasoning gives this tender chuck roast recipe a Cajun twist. The tomato gravy is an excellent accompaniment to mashed potatoes or some creamy polenta. Get the recipe. […]
If 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! :)
Other than mashed potatoes, what other sides would go with this recipe?
[…] This Cajun bourbon chicken looks like a delicious twist on the classic bourbon chicken recipe. This Cajun pot roast is another twist on a classic comfort food. If you’d rather have seafood, try this Cajun […]
Great 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!!
I’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.