Cajun Smothered Roast
Makes: 6 servings
Prep Time: 20 minutes
Cook Time: 1 hour, 15 minutes
Ready In: 1 hour, 35 minutes
Creole Smothered Steak

A common Cajun dish is smothered Stuffed & Seasoned Beef Shoulder Roast. Cooked very simply with very browned onions, garlic, bell pepper, and generally served with hot cooked rice. The seven-bone or center chuck gets its name from its bone, which is shaped like the number seven. This steak lends itself well to braising.


1 Janise's Beef Shoulder Roast 1 large onion sliced in rings
1 medium bell pepper (optional) 1/2 cup canola or olive oil
2 tsp salt or more to taste 1 tsp black pepper
1/2 tsp red pepper or cayenne 1 tsp garlic powder
1 tsp onion powder 2 to 3 pods garlic (optional)
1 1/2 cup or more beef stock (beef bouillon and water)  

In a cast iron skillet, heat the oil over medium-high heat, add the roast and brown the meat on both sides. Remove the meat from the pan after browning and slice to your taste; add the sliced onions, bell pepper and garlic; sauté until the onions are soft and starting to caramelize.

Return the roast to the skillet and the add beef stock or water. There should be enough stock or water to cover the meat mixture. Stir to blend and then bring the mixture to a boil. Reduce the heat to simmer. Cover and cook approximately one hour or until fork tender. The water will reduce and the result will be a light brown oniony gravy. If the gravy is to thin; move the lid on the skillet and allow some steam to escape thereby reducing the thinness of the gravy. Serve the gravy and meat over rice or creamed potatoes.