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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