Cajun food is famous world-wide for packing a flavor punch and this stuffed roast is no different! This recipe has been handed down to me from my mama who learned it from her mama who learned it from her mama.
This is a tried and true recipe for the most flavorful roast you’ll ever eat! Stuffing the meat with garlic and peppers allows amazing flavors to develop even on the inside of the roast.
This eye of round roast was cooked in a cast iron dutch oven. Cast iron gets seasoned over time, so it gives the roast a little extra flavor!
Don’t let the long cook time fool you! This stuffed roast recipe is as easy as it is impressive! Simply stuff your garlic and peppers into the roast, season and put it in the oven. It is the perfect meal to make ahead or for a family gathering. We have it every New Years with black eyed peas and cabbage.
Ingredients for Cajun Stuffed Beef Roast
- 2-3 lbs round eye roast
- 1/3 large green bell pepper, sliced
- 8 cloves garlic, sliced long-ways
- 1 tsp salt
- 1 tsp pepper
- 1 tsp paprika
- 1 tsp onion powder
- 2 tbsp butter
- 1/4 cup Worcester sauce
How to Make Cajun Stuffed Beef Roast
Stab the roast with a knife 4-5 times on the large surfaces and 1-2 times on the smaller surfaces. Stuff a sliver of garlic and a sliver of green pepper into each slit.
Combine the seasonings into a small dish. Pat the roast dry and then press the seasoning mixture onto the surface of the roast.
Optional: if you have time, wrap the seasoned roast in plastic wrap or place in an air-tight container in the refrigerator for 4-12 hours. This step allows really deep rich flavors to develop in the roast.
Preheat the oven to 300 degrees F. Liberally grease a dutch oven with butter.
Place your roast (unwrap if you allowed it to marinate in the fridge) into your dutch oven. Drizzle the Worcester sauce over the top and lift and turn the roasts to ensure they are fully coated. Place covered into the oven.
Bake for 4-5 hours.
After the cook time has elapsed, remove the dutch oven from the oven and allow to sit, covered, for 30 minutes.
Transfer the roast to a plate and slice against the muscle grain. Drizzle with the gravy that remains at the bottom of the dutch oven.
Tips
- Choose the Right Cut – A chuck, rump, eye of round roast works well, as they’re tender and juicy when slow-cooked.
- Make Deep Slits for Stuffing – Use a sharp knife to cut deep slits for the stuffing, which can include garlic, onions, bell peppers, and Cajun spices. These pockets help the seasoning penetrate the meat.
- Marinate for Extra Flavor – Marinating the roast overnight enhances flavor. Use spices like cayenne, paprika, thyme, and garlic for a classic Cajun taste.
- Cook Low and Slow – A slow roast (around 300°F) keeps the meat tender and allows flavors to meld. Baste periodically to keep it moist.
Other Delicious Southern Recipes
- Cajun Dirty Rice
- Black Eyed Peas and Cabbage
- Chicken and Sourdough Dumplings
- Chicken-Fried Steak and Gravy
Cajun Stuffed Beef Roast
This family recipe for Cajun Stuffed Beef Roast packs a flavor punch! Stuffing the roast with garlic and peppers builds a deep, delicious flavor.
8
servings20
minutes5
hours300
kcal5
hours20
minutesIngredients
2-3 lbs 2-3 round eye roast
1/3 large 1/3 green bell pepper, sliced
8 cloves 8 garlic, sliced long-ways
1 tsp 1 salt
1 tsp 1 pepper
1 tsp 1 paprika
1 tsp 1 onion powder
2 tbsp 2 butter
1/4 cup 1/4 Worcester sauce
Directions
- Pierce the roast with a knife 4-5 times on the large surfaces and 1-2 times on the smaller surfaces. Stuff a sliver of garlic and a sliver of green pepper into each slit.
- Combine the seasonings into a small dish. Pat the roast dry and then press the seasoning mixture onto the surface of the roast.
- Optional: if you have time, wrap the seasoned roast in plastic wrap or place in an air-tight container in the refrigerator for 4-12 hours. This step allows really deep rich flavors to develop in the roast.
- Preheat the oven to 300 degrees F.
- Place your roast (unwrap if you allowed it to marinate in the fridge) into your dutch oven. Drizzle the Worchester sauce over the top and turn the roasts to ensure they are fully coated. Place covered into the oven.
- Bake for 4-5 hours.
- After the cook time has elapsed, remove the dutch oven from the oven and allow to sit, covered, for 30 minutes.
- Transfer the roast to a plate and slice against the muscle grain. Drizzle with the gravy that remains at the bottom of the dutch oven.
Notes
- Choose the Right Cut – A chuck, rump, eye of round roast works well, as they’re tender and juicy when slow-cooked.
Make Deep Slits for Stuffing – Use a sharp knife to cut deep slits for the stuffing, which can include garlic, onions, bell peppers, and Cajun spices. These pockets help the seasoning penetrate the meat.
Marinate for Extra Flavor – Marinating the roast overnight enhances flavor. Use spices like cayenne, paprika, thyme, and garlic for a classic Cajun taste.
Cook Low and Slow – A slow roast (around 300°F) keeps the meat tender and allows flavors to meld. Baste periodically to keep it moist.
About Us
We are happy to share our collection of “Old Fashioned Cravings” with you! This is our collection of family recipes that we have to collected, modified and created over the years. Our favorite meals are comfort foods tweaked to be a little bit healthier! We hope you enjoy the content and we would love to hear your favorites and suggestions!