Slow-Cooked Roast with Roux Gravy

There’s something deeply comforting about a roast that cooks low and slow all afternoon, filling the entire house with the smell of garlic, Cajun spices, and rich, savory gravy. This Slow-Cooked Roast with Roux Gravy is one of those recipes that just feels like home. It’s the kind of meal that brings everyone to the table early, peeking under lids, asking how much longer, and sneaking tastes when they think nobody’s watching.

This dish comes straight from the heart of Louisiana cooking — simple ingredients, slow time, and layers of flavor. The secret is the roux gravy, which melts into the roast and gives it that deep, soulful richness Cajun food is loved for. By the time it’s done, the roast practically falls apart, and the gravy tastes like it’s been simmering in a restaurant kitchen all day.

Whether you serve it with hot steamed rice or tuck the tender beef into soft French bread for po’boys, this roast is guaranteed to become a family favorite.

Why You’ll Love This Cajun Roast

• Hands-off cooking: Once it’s seared and covered, the oven does the work.
• Big flavor: Roux gravy adds depth you’ll never get from a basic pot roast.
• Feeds a crowd: Perfect for gatherings, potlucks, or a cozy Sunday supper.
• Leftovers hit even harder: Roast beef po’boys the next day? Heaven.

Tips for the Best Roast with Roux Gravy

• Garlic in the slits = magic. It infuses every bite with flavor.
• Don’t rush the browning. That deep sear builds the whole foundation of the gravy.
• Keep the roast fully covered in broth. It ensures tenderness and prevents drying.
• Stir occasionally. Roux likes to settle — keep it moving every now and then.

What to Serve With It

This roast absolutely shines over a bed of fluffy white rice, but it’s just as incredible with:

• Mashed potatoes
• Crusty French bread
• Creamy mac and cheese
• Green beans or smothered cabbage

And if you’re from South Louisiana?
You already know the answer: po’boys with Blue Plate mayo.

Storing & Reheating

Leftovers keep beautifully for up to 4 days and reheat tender and juicy.
You can also freeze portions for up to 3 months — just keep the roast stored in the gravy so it stays moist.

Slow-Cooked Roast with Roux Gravy

This Slow-Cooked Roast with Roux Gravy is a classic Cajun comfort dish made with tender beef, rich roux gravy, and the Louisiana Trinity. Slow-baked until fork-tender, it’s perfect for Sunday dinner, family gatherings, or the best roast beef po’boys you’ll ever taste.

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Ingredients

  

• 1 large beef roast chuck or rump, about 3–4 lbs
• Salt and black pepper to taste
• Cajun seasoning Jamie uses Billeaud’s
• 3 tbsp minced garlic
• 2 tbsp cooking oil
• 1 container about 12 oz chopped seasoning blend (onion, bell pepper, celery — the Trinity)
• 2 –3 cups beef broth divided
• 1/2 cup jarred or homemade roux

Method

 

Season & Prep the Roast:

1. Rub the roast generously with salt, pepper, and Cajun seasoning on all sides.
2. Cut small slits throughout the roast and fill each with minced garlic for flavor in every bite.

Sear the Roast:

1. In a Magnalite roaster or Dutch oven, heat 2 tbsp oil over medium-high heat.
2. Sear the roast on all sides until deeply browned. Remove and set aside.

Sauté the Trinity:

1. In the same pot, add the chopped seasoning blend (onion, bell pepper, celery).
2. Sauté for about 5–7 minutes, scraping up all those browned bits.
3. Cook until the vegetables soften and become translucent

Make the Roux Gravy Base:

1. Stir in 1/2 cup of roux.
2. Gradually whisk in beef broth, a little at a time, until the mixture forms a smooth, rich gravy.

Slow-Cook the Roast:

1. Return the roast to the pot, nestling it into the gravy.
2. Add enough broth to cover the roast.
3. Cover tightly and cook at 350 F for 5- 6 hours, or until fork-tender, stirring occasionally.

Serve:

1. Serve hot over steamed rice