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Cajun Beef Roast with Gravy over Rice

Cajun Beef Roast with Gravy over Rice
Servings:
6
Total Time:
3 hours, 15 minutes
Active Time:
30 minutes

Ingredients

2 lb boneless beef chuck roast
2 tablespoons + 1 teaspoon creole seasoning, divided
1 tablespoon canola oil
1 (10-oz) bag frozen seasoning blend (diced onions, celery, bell peppers)
1/4 cup all-purpose flour
12 oz dark lager beer (or beef stock)
1 (14.5-oz) can diced tomatoes with garlic and onion
1 (8-oz) package jambalaya (or dirty) rice mix
2 1/2 cups water

Steps

  1. Preheat large stockpot on medium-high 2–3 minutes. Coat beef with 2 tablespoons seasoning (wash hands).
  2. Pour oil in pot, then add beef; cook 8–10 minutes on each side or until browned. Remove beef from pot.
  3. Place seasoning blend and remaining 1 teaspoon seasoning in pot; cook 3–4 minutes or until vegetables soften. Add flour; cook and stir 1 minute.
  4. Stir in beer and tomatoes; bring mixture to a boil. Return beef to pot and cover; reduce heat to medium-low and simmer 2–2 1/2 hours or until meat is tender and 190°F (for shreddable).
  5. During last 40 minutes of cook time, bring water to a boil in a large saucepan for rice. Add rice to boiling water and cover; reduce heat to low and cook 20 minutes. Remove pan from heat and let stand 5 minutes. Serve beef and sauce over rice.

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Nutritional Information

Amount per 1/6 recipe serving: Calories 590, Total Fat 27.00g, Sat Fat 9.00g, Trans Fat 0.00g, Chol 145mg, Sodium 980mg, Total Carb 41g, Fiber 0.00g, Sugars 6g, Protein 41g, Calc 6%, Vit A 0%, Vit C 0%, Iron 30%

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