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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Cajun Roast Beef 8-19 Recipe

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This recipe for Cajun Roast Beef 8-19 is from Vanden Heuvel Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 teaspoons garlic, minced
1/2 teaspoon prepared horseradish
1 teaspoon hot pepper sauce
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons Cajun seasoning
2 tablespoons olive oil
2 tablespoons malt vinegar
2 pounds beef eye of round roast
Directions:
Directions:
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. For medium-rare, a meat thermometer should read 135º. Remove from the slow cooker to a serving plate, and allow to rest 15 minutes before slicing across the grain.

(new, paleo)
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Makes 8 servings

 

 

 

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