Cajun Pot Roast Recipe | Dutch Oven Cooking on the Pit Barrel Cooker | Barlow BBQ

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Today we’ve got an easy cajun pot roast recipe for the dutch oven, and we’re cooking it on the Pit Barrel Cooker. You can do this in any charcoal grill or you can cook it inside in the oven or slow cooker. Full recipe is below!

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https://www.pitbarrelcooker.com/
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CAJUN POT ROAST
2.5 lb sirloin tip roast
3 cans crushed tomatoes
1 cup each celery, onion, green pepper
1.5 cup low salt stock
1/4 cup bourbon
8 cloves garlic cut in half
1 tbsp flour
1 tbsp smoked paprika
1 tsp each onion powder, garlic powder, basil, oregano
1 tsp thyme
1 tsp cayenne or chili de arbol
1 tsp each salt
2 tsp smokey cajun seasoning
2 tsp pepper
2 bay leaves

SMOKEY CAJUN SEASONING
2 tbsp black pepper
1 tbsp dry thyme
1 tbsp paprika
3 tbsp smoked paprika
1 tbsp hot paprika
3 tbsp Montreal steak seasoning
1 tsp celery salt
1 tsp celery seed (optional)
1 tsp basil, cayenne, oregano
1 tsp onion powder, garlic powder
1/2 tsp mustard powder

Combine all ingredients and mix well.

STEP 1: The Smoke
Setup your Pit Barrel to light according to the instructions provided by the Pit Barrel Cooker Co. Prepare the sirloin tip roast by rubbing it with the smokey cajun seasoning. When the Pit Barrel is lit and ready to go, smoke the roast for 2-3 hours just enough time to give it some smoke. While the roast is smoking, move on to the next step.

STEP 2: The Gravy
In a dutch oven over the stovetop, melt butter and sear garlic. Add the celery, onion, peppers and saute with salt and pepper. Add flour, saute approx 1 minute to remove flour flavor. Next add the spices: smoked paprika, garlic powder, onion powder, basil, cayenne, thyme and saute. Deglaze with the stock and then add tomatoes and two bay leaves.

STEP 3: The Cook
Once the roast has smoked for a few hours, remove it from the Pit Barrel and place it in the dutch oven with the gravy. Place the dutch oven in the Pit Barrel and let cook until the roast is fork tender, approx 2-3 hours. Remove the dutch oven from the Pit Barrel, serve and enjoy!

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Comments

camping with wombat says:

Could you braise it instead of smoking it because your just broiling it when it goes into the Dutch oven?

telecasterman18 says:

Oh man this looks so good. Also, who’s the genius that thought of throwing poblano in a Holy trinity mix?! Such a great idea! I live in the south side of Milwaukee WI which has a huge Mexican culture so I’m kicking myself for not thinking of that first haha. Look forward to trying this recipe!

J H says:

Damn I subscribed keep making videos

Aaron V says:

I've seen a couple pics on instagram of someone using charcoal basket on the rack studs and putting the top rack on the rebars. On on end of the rebars they are resting on the rim of the barrel while the other ends are in the holes. Hard to explain but hopefully you can see what I'm talking about

Aaron V says:

My wife bought me this smoker the other day for my birthday. I've been wanting it for a while now and it's the ultimate cooker. Can do anything you want on this. I'm enjoying your pbc videos!

Brian Guidry says:

Being from Louisiana I would certainly enjoy eating this! Martha I love the way you "accurately" measured that bourbon lol

Margaret Cole says:

So hungry. Yum

Karl O says:

oh that looked fabulous. Gonna try it myself I think. Thanks y'all!

Tango Joe says:

You both are rock stars for braving the cold for this super meal.
Excellent meal!

North Texas BBQ Addicts says:

The Barlows have done it again!!! Smoke em if yuh gottem!!

Bug’s Dad says:

Looked great guys!!

Mike dente says:

puttiing it on the list ,,nice job

Kev Vids says:

It is 40c (104f) here today. A bit of cooler weather and some rain would be awesome! That Cajun Pot looks great by the way.

Richard G says:

Really like your creative recipes. Great idea to get some smoke on the meat before putting it in the Dutch oven. So much can be done on the smoker!

CAJUN RNEWBBQ says:

That looked awesome!

John Knapp says:

Great looking roast. What temps smoking then braising. Is that nine quart Dutch oven.

Daddy Dutch BBQ says:

Cajun roast , I love it! Martha has the best measuring technique! Happy New Year Barlow’s !

Clyde Barrow says:

Y’all are so beautiful ! Thank you both for braving the cold to share yet another mouthwatering recipe.

Happy New Year! Blessings from Dallas.

Fishing /Cooking with Mike Chavez says:

That looked fantastic. I'm going to have to try something like this in my PBC. 👍

Louis at R shack BBQ says:

Perfect meal for a super cold day. Love the Dutch oven cooking.

Pickles BBQ says:

Saved this one, the gravy and spices are awesome and that roast came out great. Gotta be careful about measuring the bourbon. 🤣 Perfect dish for a cold winter day, great job guys. Have a happy new years!

Robert Weber says:

I like the idea of starting off with smoke, then finishing off in the dutch oven on the PBC (even tho I have a WSM, same concept).

Love the whole garlic cloves to the trinity Martha!!

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