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Cajun Pot Roast
This is another recipe from Justin Wilson. It’s prepared in a Reynolds oven bag. You can buy any size chuck roast that you like. My husband and I are still empty-nesting so the pictures illustrate a very small 2-lb roast, with a couple potatoes, handful of carrots and mushrooms. For such a small dinner you may use a large oven bag, but if your roast and all the fixins added up to 8 or more pounds, then you’d want to use a turkey-size bag. Justin Wilson’s recipes often call for wine. I used red wine (Beaujolais) today because it was what I had on hand. I’ve made this recipe for many years and it’s the first time I used red wine instead of white. Turned out just fine, very tasty.
According to the oven bag directions, add 2 Tbsp. flour to the bag and shake it around.
Cut slits in each side of the roast
and stuff the slits with pieces of green onion and sliced garlic.
Lightly sprinkle the roast with cayenne (red pepper).
Place roast into the bag.
Inside the bag, beside and atop the roast, add potatoes, carrots, and whole mushrooms (enough for the number of people you will serve).
Stir 2 Tbsp. Worchestershire sauce into 1 cup white wine and pour it into the bag. Seal the bag with the enclosed tie. Cut about a dozen small slits in the top of the bag to let off steam.
Bake at 350 degrees for 3 hours.
Remove the roast
and vegetables from the bag to a platter.
Make gravy by pouring the juice out of the bag into a saucepan. Add beef broth until the amount seems enough and salt to taste. Stir cornstarch into cold broth or water and stir until dissolved. Bring gravy juices to a boil in the saucepan and then stir in the cornstarch-broth mixture until gravy is thickened.
I like to mash my serving of potato and cover with gravy. Horseradish sauce is a great condiment for the pot roast . . . or more gravy. It’s all good!
What you’ll need for Cajun Pot Roast
Reynolds oven bag, either large or turkey size
2 Tbsp. flour
Beef chuck roast
2 green onions (scallions)
1 garlic clove, sliced
Cayenne (red) pepper
Pototoes
Carrots
Whole mushrooms
1 cup white wine (Sauterne)
2 Tbsp. Worchestershire sauce
Beef broth (for gravy)
Cornstarch mixed with a little beef broth or water (to thicken gravy)
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