Slow Cooker Cajun Pot Roast with Maque Choux Vegetables
This slow-cooked beef chuck roast gets rubbed with Cajun seasoning and braised with a colorful maque choux-inspired vegetable mixture of corn, bell peppers, onions, and tomatoes. The long, low cooking transforms the tough roast into tender, flavorful slices while the vegetables create a hearty, spiced side dish. Perfect for busy weeknight dinners or weekend family meals when you want bold Louisiana flavors with minimal hands-on time. The pepper sauce adds just the right kick to complement the earthy Cajun spices.
Ingredients
- 1 Reynolds Slow Cooker Liner
- 1 boneless beef chuck roast, 2 to 2 1/2 lb
- 3 teaspoons Cajun seasoningpaprika + garlic powder + onion powder + cayenne1 tsp each paprika and garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne
mix your own blend
Full guide → - 1 box frozen corn, 9 oz, thawed
- ½ cup onion, chopped
- ½ cup green bell pepper, chopped
- 1 can Muir Glen organic diced tomatoes, 14.5 oz, undrained
- ⅛ teaspoon pepperhot sauce1:1
any preferred brand
- ½ teaspoon red pepper saucehot sauce1:1
any preferred brand
Instructions
- 1
Place slow cooker liner inside 5- to 6 1/2-quart slow cooker, fitting snugly against bottom and sides with top pulled over rim
- 2
Rub entire surface of beef with Cajun seasoning and place in slow cooker
- 3
Top beef with corn, onion and bell pepper
- 4
Mix tomatoes, pepper and pepper sauce in small bowl
- 5
Pour tomato mixture over vegetables and beef
- 6
Cover and cook on Low heat setting 8 to 10 hours
- 7
Remove beef to cutting board and cut into thin slices
- 8
Remove corn mixture with slotted spoon and serve with beef
Tips
Use a meat thermometer to ensure the roast reaches 145°F internal temperature for medium-rare or 160°F for medium doneness.
Let the sliced beef rest for 5 minutes before serving to retain juices and make slicing easier.
Save the cooking liquid as a flavorful base for soups or gravies - just strain out the solids first.
Good to Know
Refrigerate leftovers up to 3 days in airtight container. Reheat gently in microwave or on stovetop with splash of broth.
Can assemble ingredients in slow cooker insert night before, refrigerate, then cook next day. Add 30 minutes to cooking time if starting cold.
Serve hot with the vegetable mixture spooned alongside or over the sliced beef. Pairs well with rice, mashed potatoes, or crusty bread.
Common Mistakes
Don't skip the slow cooker liner or the cleanup will be much more difficult with stuck-on bits.
Avoid lifting the lid during cooking as this releases heat and extends cooking time significantly.
Substitutions
mix your own blend
Full guide →FAQ
Can I cook this on High heat setting instead?
Yes, cook on High for 4-5 hours instead of 8-10 hours on Low. The Low setting provides more tender results.
What if I don't have Cajun seasoning?
Mix 1 teaspoon each paprika and garlic powder with 1/2 teaspoon onion powder and 1/4 teaspoon cayenne pepper.
How long will leftovers keep?
Refrigerate for up to 3 days or freeze for up to 3 months. Thaw overnight before reheating gently.