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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.
  • 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

Tender pot roast coated in Cajun seasoning and served with a tomato gravy.
5 from 5 votes
Prep Time 10 mins
Cook Time 3 hrs 10 mins
Total Time 3 hrs 20 mins
Course Main Dishes
Cuisine American
Servings 4 Servings
Calories 603 kcal

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

This can be cooked in the slow cooker but you'll need to sear the beef in another pan and then transfer it to a slow cooker. Cook on low for 6-8 hours with onions, tomatoes and beef. Then remove and carefully transfer the sauce to a pan to reduce to make the tomato gravy.
Don't skip the searing. It adds flavor to the final dish.
Nutrition information for estimation purposes only.

Nutrition

Calories: 603kcalCarbohydrates: 6.6gProtein: 67.3gFat: 32.5gSaturated Fat: 11.4gCholesterol: 220mgSodium: 431mgFiber: 1.3gSugar: 2.9g
Tried this recipe?Mention @lifesambrosia or tag #lifesambrosia!
Keywords: beef, cajun, dinner, pot roast

Leave a Comment

Recipe Rating




  • Reply
    dave
    May 18, 2021 at 4:25 am

    5 stars
    brilliant recipe. I love creole / cajun flavors.

    Dave (a brit in France)

  • Reply
    Donna
    October 11, 2020 at 6:27 am

    5 stars
    Absolutely one of our favorites! So easy, so delicious! Never get tired of this recipe.

    • Reply
      Deseree
      October 11, 2020 at 9:07 am

      I am so happy to hear that Donna!

  • Reply
    Brandi
    April 6, 2020 at 3:39 pm

    5 stars
    I didn’t have beef broth nor tomatoes, so I improvised with red wine. It was delicious ! Thanks.

    • Reply
      Deseree
      April 6, 2020 at 5:10 pm

      You are so welcome Brandi!

  • Reply
    Megan
    March 13, 2019 at 2:59 pm

    How would one go about making this in a crock pot?

    • Reply
      Deseree
      March 13, 2019 at 5:32 pm

      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!

  • Reply
    Donna M
    January 3, 2019 at 10:49 am

    5 stars
    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!!

    • Reply
      Deseree
      January 3, 2019 at 11:16 am

      You are welcome! And thank you! I hope you enjoy it as much as we do!

  • Reply
    Tom
    December 9, 2018 at 4:27 pm

    This was very good, added seasoning while plating, might be a new favorite!

    • Reply
      Deseree
      December 9, 2018 at 5:57 pm

      That is wonderful to hear, Tom! Thank you!

  • Reply
    Garlic Girl
    May 7, 2018 at 8:02 pm

    5 stars
    This was beyond my expectations. Delicious. Had it with potatoes.

    • Reply
      Deseree
      May 7, 2018 at 8:48 pm

      Garlic Girl- Yay! I am so happy to hear that, friend!! :)

  • Reply
    Maryellen
    January 31, 2018 at 5:54 am

    My oven is down!! Can I cook this in a crock pot? If so, how long would you suggest I cook it for?

    • Reply
      Deseree
      January 31, 2018 at 9:29 pm

      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 :)

  • Reply
    archer1203
    November 20, 2016 at 11:42 am

    Other than mashed potatoes, what other sides would go with this recipe?

    • Reply
      Des @ Life's Ambrosia
      November 20, 2016 at 7:45 pm

      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! :)

  • Reply
    Emilyenchantinglyemily
    February 4, 2016 at 8:48 am

    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!!

  • Reply
    joanne whitehead
    December 15, 2015 at 3:38 am

    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.

  • Des

    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.

    Read more »

    Have new recipes emailed to you.