Cajun Sunday Roast from a Non-Cajun

So, maybe a meat post isn't great during Lent?!

We have worked on making Sunday more of a day apart.   We still have work to do on that front, but we've made some progress.   Part of our new tradition is a Sunday roast for dinner.  I've finally got a recipe we all love.



I prefer to use a London Broil cut, seen above, rather than a proper roast cut.   It's lean, so you get your money's worth and there isn't much left over.

I cut deep slits throughout the meat.   In a food processor, I finely chop (by hand, it's FINALLY--hee hee): celery, onion, bell pepper, green onions, parsley, and garlic.   I add Kosher salt and black pepper to that mixture.   Then, I stuff the slits with this stuffing mix.   After that, I generously salt and pepper all sides of the roast.


Next, I heat a bit of vegetable oil in a large skillet, on medium-high heat.   I brown both sides of the roast.


After the meat is browned on both sides, I lay it in my Pampered Chef crock roaster, atop sliced onions, celery, and bell pepper.


Then, I de-glaze the pan with Worcestershire sauce, instead of wine.   I use a metal turner to get all those delicious bits off the pan.   I pour it all over the roast.




The lid goes on and it bakes for about an hour and a half at 325 degrees.   Sometimes I do 300 degrees for about 2 hours, depending on the size of the London Broil.

The most important step is to let it rest, covered, at least 20 min.

That gives me time to oven roast vegetables like sweet potatoes, potatoes, broccoli, cauliflower, carrots.   For my roasted vegetables, I cut them in small pieces, toss them with olive oil and sprinkle them with paprika, Kosher salt, parsley, and black pepper.   They roast for 15-20 minutes at 450 degrees

Note: while all this is happening, potatoes have been boiling.   When they're ready to be mashed, I mix them with Smart Balance, buttermilk, salt, pepper, and paprika.   Buttermilk mashed potatoes are the best!

My oven fries, made by method above.   My kids love them!
The second most important step seems to me to be using an electric knife to thinly slice the roast, against the grain.   No knives needed, no stringy bits, and it melts in your mouth.

Bon Appetit-- a non-Cajun's version of a Cajun roast!

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