A melt-in-your-mouth chuck roast cooked low and slow with garlic, Cajun seasoning, and plenty of vegetables — perfectly tender and unbelievably flavorful.

If you love a true Louisiana-style roast that falls apart with a spoon, this recipe is going to be your new favorite. The Ninja Foodi does all the heavy lifting here: searing, sautéing, and braising in one pot so the flavor builds layer by layer. Each roast is stuffed with whole garlic cloves, seasoned generously, seared until caramelized, and slow-braised for hours until buttery soft. Add potatoes and carrots at the end and you’ve got a complete comfort meal with almost no effort.

This recipe is gluten-free, family-friendly, and perfect for Sunday dinner or meal prep.

Ingredients

For the Roast

2 chuck roasts (about 2½–3 lbs each)
18–22 garlic cloves (9–11 per roast)
2 tbsp beef tallow or oil
Garlic powder
Onion powder
Cajun seasoning (Below, McCormick Season-All, or your favorite)

For the Pot

1 container Guidry’s chopped onion, bell pepper & celery mix
2 lbs baby potatoes
1 small bag petite carrots
1 container (32 oz) beef broth
(Optional) 1 gluten-free gravy packet, for thickening

How to Make Garlic-Stuffed Chuck Roast in the Ninja Foodi

1. Prep the Roasts

Use a paring knife to cut small slits all over each chuck roast. Push whole garlic cloves into each slit — about 9–11 cloves per roast. This infuses the meat with deep garlic flavor during the long braise.

2. Season Generously

Coat all sides of each roast with garlic powder, onion powder, and Cajun seasoning. Pat the seasoning into the meat so it sticks and forms a flavorful crust when seared.

3. Sear Using the Ninja Foodi

Set the Ninja Foodi to Sear/Sauté and heat the beef tallow or oil. Once hot, sear the roasts on all sides until deeply browned. Remove and set aside.

4. Sauté the Trinity Mix

Add the Guidry’s chopped onion, bell pepper, and celery mix directly into the pot. Stir and scrape up the browned bits — this adds incredible flavor to the gravy.

5. Add Broth + Meat

Pour in the beef broth and stir. Nestle both roasts into the liquid so they’re partially submerged.

6. Braise Low & Slow

Switch the Ninja Foodi to Braise mode.
Cover and cook for 4 hours, letting the meat slowly break down.

7. Add Potatoes & Carrots

After 4 hours, stir in the baby potatoes and petite carrots. Braise for another 2 hours, until the roast is fork-tender and easily falls apart.

8. Optional Gravy

For a thicker sauce, whisk in a gluten-free gravy packet during the last 15–20 minutes.

9. Serve

Spoon chunks of tender roast, potatoes, and carrots into bowls. Ladle the rich, Cajun-seasoned broth over top and serve hot.

This dish is soul-warming, satisfying, and tastes even better the next day.

Tips for the Best Chuck Roast

Garlic inside the roast = next-level flavor. Don’t skip the stuffing step.
Searing makes a huge difference and builds a deeper, richer broth.
Add veggies later so they don’t turn mushy during the long braise.
Leftovers freeze beautifully for up to 3 months.