Cajun Roast Beef

Tender meat dripping with natural juices is the featured filler in this excellent made from scratch Cajun Roast Beef recipe. The key to capturing the flavor is allowing the meat to marinate for the full 24 hours to produce some of the best Cajun Roast Beef you have ever had in your life, you will never look at the deli version the same again. Serve as a lunch item or as a sit down deli style meal with pickles and chips and try for your self this amazingly simple and affordable Cajun Roast Beef.

Watch the video and follow the instructions below to have this dish today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Thanks for visiting and I hope each sandwich you make will be dripping with fresh juices and succulent textures. See you again soon!

In a small bowl: combine all the seasonings together.

Place the roast on a dish, cover and refrigerate for at least 12 hours or up to 24 hours (recommend for 24 hours for best result).

Remove the roast from the refrigerator and let sit at room temperature for 1 hour prior to cooking. Preheat the oven to 275°F. Bake in the oven for 1 hour for medium-rare (internal temp.130°-135°F) (highly recommended) or 1 ½ hours for medium (internal temp. 140°-145°F). 

Remove the roast from the oven and let cool (uncovered) to room temperature for 30 minutes. Transfer the roast to a dish. Cover and refrigerate.

At least 4 hours or overnight (preferred). 

Use a meat slicer or a very sharp knife to thinly slice the meat just prior to eating.

Serve with hoagie

Serve with sliced bread.

Enjoy!

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Cajun Roast Beef

Best Cajun Roast Beef I have ever had in my life, you will never look at the deli version the same again.
5 from 1 vote
Prep Time 5 mins
Cook Time 1 hr
Marinate 1 d
Total Time 1 d 1 hr 5 mins
Course Main Course, Sandwich
Cuisine American, Creole
Servings 12
Calories

Ingredients
  

  • 3 lbs round eye roast
  • 2 tbsp olive oil
  • 1 tbsp paprika
  • 2 tsp salt
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp black pepper
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp celery seeds
  • ½ tsp ground cayenne pepper

Remoulade Sauce

    Instructions
     

    • In a small bowl: combine all the seasonings together.
    • Pat the roast dry with a paper towel. Pour and rub olive oil all over the roast. Then coat the roast with the seasoning mixture. Place the roast on a dish, cover and refrigerate for at least 12 hours or up to 24 hours (recommend for 24 hours for best result).
    • Remove the roast from the refrigerator and let sit at room temperature for 1 hour prior to cooking. Preheat the oven to 275°F.
    • Bake in the oven for 1 hour for medium-rare (internal temp.130°-135°F) (highly recommended) or 1 ½ hours for medium (internal temp. 140°-145°F). Open the door and confirm the anticipated Internal temperature using a meat thermometer.
    • Remove the roast from the oven and let cool (uncovered) to room temperature for 30 minutes. Transfer the roast to a dish. Cover and refrigerate for at least 4 hours or overnight (preferred). 
    • Use a meat slicer or a very sharp knife to thinly slice the meat just prior to eating. Toast bread. Spread remoulade sauce on the bread. Add roast, tomatoes, lettuce & onions.

    Enjoy!

      Video

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