Cajun French Onion Pot Roast Soup is one of those meals that you taste one time and wonder how you EVER lived without, y'all!! A chuck roast, sliced onions and mushrooms placed into a large cast iron Dutch oven. Covered with a south Louisiana-sassified sauce featuring two types of broth, veggies, spices, and pantry sauces. Then, baked to fall-apart perfection before being topped with sliced pepper Jack cheese. Finished off with toasty bread, this one-pot wonder puts an all-new, super amazing spin on two classic comfort foods. Yep and yay...
Hot and hearty Cajun French Onion Pot Roast Soup is a super comforting meal for up to six people.
Sometimes Happiness Can Only Be Found in a Hot, Steaming Bowl, Y'all...
As we continue on through the shock of a super cold south Louisiana winter, I've found that the only way I can truly warm up is with a bowl of something steaming hot and stupendously scrumptious.
Truth be told, I've eaten more soup in the past two weeks than I have in the previous year. And, while I absolutely love my usual soup 'regulars', I figured it was also high time that I developed a brand new soup recipe that was even more delicious than it was easy to make.
After peeping my head into the freezer for the umpteenth time, I settled on selecting a chuck roast for the newest blog recipe creation expedition. I knew that I wanted something super brothy. And of course, a bit of cheese wouldn't hurt. Then, my eyes fell upon a fresh bag of yellow onions in the fridge. And, right then and there, I decided on this grain and gluten free Cajun French onion pot roast soup.
I Already Had an Idea in Mind...
My Cajun French onion chicken soup was already on my top ten soup list. So, this variation of it with a beef chuck roast was all the inspiration I needed to get busy in the kitchen. I grabbed all of my favorite pantry staples, along with celery and bell peppers to complete the Cajun trinity.
Then, I got busy prepping all of the ingredients into what I knew in my heart would make the dish ultra-flavorful. Honestly, this Cajun French onion pot roast soup does take a bit of prep work before the actual baking time.
But, trust me, y'all, it's worth every minute. The roast comes out fall-apart tender. And the broth, y'all, the broth!! It's the perfect blend of Cajun culinary influence intermingled with the classic French onion flavors that you already know and love.
And the best part is that once you've done the prep work, the oven does the hard work for you. So, all you have to do is put the cheese on the top and toast the bread. And then you're done, with enough grain and gluten free Cajun French onion pot roast soup for six people. Or, for several meals for just a few people. Since the leftovers keep well in the fridge, this is definitely a comfort food dish keeper that you'll want to make again and again. Indeed.
How to Make Cajun French Onion Pot Roast Soup
Start the Cajun French Onion Pot Roast Soup by gathering all of the ingredients and preheating the oven:
Then, pour all of the sauce ingredients into a blender. (As you can see I used a food processor. But, next time I'll use my blender, as some of the sauce leaked out of the processor at the last minute, a problem that I wouldn't have had with my blender).
Then pulse for just a few moments until all of the ingredients are combined:
Now, pour the sliced onions and mushrooms into the bottom of your 7-quart cast iron Dutch oven. Place the roast on top. Then, use a sharp knife to cut deep pockets into the top side of the roast:
Now, pour the blender mixture over the top of the roast:
When you're done it should look like this:
Finally, slide the roast into the oven, cover and let bake:
When the roast is almost ready, grab the sliced cheese for the topping. You'll also want to grab your favorite bread, and toast it.
When the Cajun French onion pot roast soup is ready, uncover the pot carefully. Then, cover the entire roast with the sliced cheese. Bake a few minutes longer, then broil for a few minutes to get that perfectly browned, melty cheese thing going.
And that's it, y'all!!
The first thing you notice is the amazingly beautiful presentation of this Cajun French onion pot roast soup. Then, upon the first bite, you're absolutely loving the wonderfully flavored broth. Next, you just can't believe how super tender the fall-apart roast pieces are. And, finally, you're realizing that you just can't get enough of the melty cheese and toasty bread.
Oh, the yumminess, y'all! In all humility, this dish is one of the very best things to ever come out of my recipe-developing heart. It's foolproof and over-the-top tasty. And, it gives you all the soul-hugging warmth you need to shake off the cold and get your head back fully into the game of life.
Share this Cajun French onion pot roast soup with those who are always there to pick up your chin and put you back on the path to happiness. Much food love, and see y'all on the yum side...
Cajun French Onion Pot Roast Soup
- 2 cups gluten free beef broth
- 1 ½ cups gluten free chicken broth
- 2 tablespoons Crystal hot sauce
- 2 tablespoons gluten free Worcestershire
- 2 tablespoons gluten free soy sauce
- 2 tablespoons minced garlic
- 1 tablespoon fresh parsley leaves
- 1 tablespoon fresh celery leaves
- 1 tablespoon onion powder
- 1 teaspoon paprika
- salt, black pepper and cayenne pepper to taste
- 6 large onions, peeled, sliced into circles, then sliced in half circles
- 1 pound sliced mushrooms, cleaned of debris
- 1 4 to 5-pound beef chuck roast
- ½ pound pepper Jack cheese, sliced thinly
- gluten free bread or rolls, for serving
- Preheat oven to 300 degrees F.
- Pour all ingredients, except for the roast, onions and mushrooms into a blender.
- Pulse for 45 seconds to 1 minute, or until all of the ingredients are combined.
- Pour the sliced onions and mushrooms into the bottom of a well-greased 7-quart cast iron Dutch oven.
- Place the roast in the center of the pot.
- Use a large knife to cut deep pockets into the top of the roast. (See post).
- Pour the broth and seasoning mixture over the roast.
- Place the pot carefully into the oven, then cover it.
- Bake for 3 hours.
- Uncover the roast carefully, then arrange the pepper Jack cheese slices on top of the roast.
- Bake for another 5 minutes, or until all the cheese melts.
- Broil for an additional 2 to 3 minutes, or until the cheese is browned.
- Remove the Dutch oven cover very carefully.
- Remove the pot from the oven very carefully, using at least two pot holders on each side to ensure your safety.
- Place the gluten free bread or rolls on a baking sheet.
- Slide into the oven, and bake for several minutes, until the bread or rolls brown slightly, then remove from oven.
- Serve the Cajun French onion pot soup roast by placing sections of the meat and broth in a bowl, then covering with bread portions and melted cheese.