04 Cajun Roast Beef (2 recipes)

Folks - You'll never make 'plain' roast beef again. The first time I had Cajun roast beef sandwich was in 1986 in New Orleans and have never stopped loving it since. Don't forget to turn the au jus into gravy for the sandwich! :-}



Cajun Roast Beef (Slow cooker version)
http://recipecorner.com/add_recipes/cajun-roast-beef_recipe

Cook Time: 8 hours
Prep Time: 15 min

Serves 8

Ingredients:
2 teaspoons minced garlic
1/2 teaspoon prepared horseradish
1 teaspoon hot pepper sauce
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons Cajun seasoning (last month's entry #16)
2 tablespoons olive oil
2 tablespoons malt vinegar
2 pounds beef eye of round roast

Directions:
1. Stir the garlic, horseradish, hot pepper sauce, thyme, salt, pepper, Cajun seasoning, olive oil, and malt vinegar together in a bowl until thoroughly blended.
2. Pierce the beef roast all over with a meat fork. Place the roast in a large, resealable plastic bag. Spoon in the marinade and turn the roast so it's well coated. Refrigerate overnight, turning occasionally if desired.
3. When ready to cook, place the roast in a slow cooker along with any remaining marinade. Do not add water. Roast on Low for 8 to 10 hours, or until desired doneness. For medium-rare, a meat thermometer should read 135 degrees F (57 degrees C). Remove from the slow cooker to a serving plate, and allow to rest 15 minutes before slicing across the grain.

Nutrition Information
Fat: 9.70 g Cholesterol: 36.00 mg Calories: 148.00 Protein: 13.40 g

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Cajun Roast Beef (Oven version)
Recipe by Beverly Dewire, from Hodge Family Cookbook
http://www.familycookbookproject.com/recipe/2521846/cajun-roast-beef.html

12-14 servings

5 lb. boneless eye of round or rump roast
1/4 c. instant minced onion
1/4 tsp. instant minced garlic
1 tbsp. salt
1-1/2 tsp. pepper
3/4 tsp. cayenne pepper
3 tbsp. water
1/4 c. vinegar
1 tsp. cornstarch
1 tsp. water

1. Combine first 7 ingredients; let stand 5 minutes to soften. Cut 1 in. slits & fill each with 1/2 tsp. of mixture. Cover, marinate overnight in refrigerator.
2. Place roast on rack in roasting pan. Cover with foil; bake at 325ºF for 3-1/2 hours or until tender; removing foil 40 minutes before time is up to permit meat to brown.
3. Remove roast to platter; skim fat from pan. Blend cornstarch with water; add to drippings & stir until slightly thick. Serve with rice or potatoes and gravy.