• Skip to main content
  • Skip to primary sidebar

A Sprinkling of Cayenne

menu icon
go to homepage
  • Home
  • Blog
  • About
    • Copyright & Trademark Notice
    • Privacy Policy
  • Contact
  • Recipe Index
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Home
    • Blog
    • About
      • Copyright & Trademark Notice
      • Privacy Policy
    • Contact
    • Recipe Index
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Beef

    Apr 20, 2016 Modified: Feb 27, 2020by Lyn Corinne Liner This post may contain affiliate links.

    Louisiana Garlic Stuffed Beef Roast

    Jump to Recipe -

    When you are invited to a south Louisiana home for Sunday dinner, chances are great that your hosts are serving garlic stuffed beef roast. Spring, summer, fall, and winter, it just doesn't matter to us. Beef roast is our customary go-to dish for comfort and company, and you're really special to someone in the house if you get a Sunday pot roast invite down here. Yep and yay...

    Louisiana Garlic Stuffed Beef Roast over mashed potatoes on a plate. | https://aprinklingofcayenne.com

    Disclosure: A Sprinkling of Cayenne is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. 

    There's a Whole, Whole Lot of Love in Every Louisiana Garlic Stuffed Beef Roast, Y'all...

    Every pocket of garlic and herb stuffing means that someone cared enough to take a little extra time to make sure that the pot roast is jam-packed with flavor. Every bite of melt-in-your-mouth tender juiciness means that this awesome person seared its outside to perfection, then cooked it over low heat with a little water until it almost fell apart in their cast iron Dutch oven. Yes, water. The juices from the roast escape into the water, which makes an au jus that turns into a mouthwatering natural gravy with a couple of tablespoons of tapioca flour or arrowroot starch.

    And the smell, y'all!!! Deep, earthy, and multi-layered, the aroma of garlic and herb stuffed beef roast often finds its way outside through the front door's cracks and crevices, tantalizing guests before they even make it into the dining room. It's a south Louisiana culinary welcome, and a cherished way to show affection to the ones you love.

    This Louisiana garlic stuffed beef roast is also a way to show some much-needed love to yourself. It's perfect the first day alongside mashed potatoes. Then, this southern roast beef is even better when you make slide it between two slices of gluten free or Paleo bread for lunch the next day. This chuck roast recipe also freezes well, so you can make some for Sunday and enjoy its slow-cooked deliciousness on a weeknight.

    How to Make Louisiana Garlic Stuffed Beef Roast...

    The secret to success for this roast beef recipe is to stuff it with garlic and parsley, sprinkle both sides with hot sauce, then refrigerate it overnight. Bring it up to room temperature, then sear and cook it. If you follow these instructions, the Louisiana garlic stuffed beef roast takes on the flavors well, and gives you bite after bite of this-is-soooo-good satisfaction.

    Experience an authentic Cajun-style beloved main dish with this Louisiana garlic stuffed beef roast https://asprinklingofcayenne.com/louisiana-garlic-stuffed-beef-roast/

    Raw Louisiana Garlic Stuffed Beef Roast. | https://asprinklingofcayenne.com

     

    A Louisiana Garlic Stuffed Beef Roast searing in a cast iron Dutch oven. | https://asprinklingofcayenne.com

     

    garlic roast close up

     

     

    Louisiana Garlic Stuffed Beef Roast from A Sprinkling of Cayenne food blog. | https://asprinklingofcayenne.com

    Louisiana Garlic Stuffed Beef Roast

    Make Sunday dinner more special with this Louisiana Garlic Stuffed Beef Roast. Great with mashed potatoes and rice, this recipe also makes a great next-day sandwich.
    Print Pin Rate
    Course: Main Dish
    Cuisine: Cajun/Creole
    Prep Time: 30 minutes minutes
    Cook Time: 4 hours hours
    Total Time: 4 hours hours 30 minutes minutes
    Servings: 6 to 8
    Calories: 302kcal
    Author: A Sprinkling of Cayenne

    Ingredients

    • 3 ½ to 4 pound beef chuck roast
    • 1 large head garlic or 8 to 10 cloves peeled and finely chopped
    • ½ cup fresh parsley finely chopped
    • 2 tablespoons Tabasco
    • 1 cup filtered water
    • salt black pepper, and cayenne pepper to taste
    • 1 to 2 tablespoons tapioca starch or arrowroot flour optional
    Prevent your screen from going dark

    Instructions

    • Use a paring knife to make several deep slits on both sides of the roast.
    • Stuff about ½ teaspoon of chopped garlic into each slit. Top off with about ¼ teaspoon of chopped parsley.
    • Season the roast liberally with salt, black pepper, and cayenne pepper to taste.
    • Pour 1 tablespoon of Tabasco over each side of the roast. Or 2, as I sometimes do!!!
    • Refrigerate overnight.
    • Remove, and let come up to room temperature for about 30 minutes.
    • Place a large cast iron Dutch oven over medium high heat.
    • Sear each side of the roast for about 1 to 1 ½ minutes. Do not sear longer or the garlic and parsley stuffing mixture will burn.
    • Turn down heat to medium low. Add the water. Season the water with SP&C to taste. The water turns to seasoned au jus that infuses the roast with additional flavor. Important: Check on the roast every half hour to ensure that the water does not cook out of it and burn the roast. Cook for 3 ½ to 4 hours, or until the roast begins to fall apart. Thicken with tapioca/arrowroot starch mixture, if desired.

    Notes

    Freeze any leftover gravy from this roast, and add it to the next roast to inject it with even more authentic south Louisiana flavor.
    Click here to follow on Instagram @asprinklingofcayenne

    The information shown is an estimate provided by a third-party, online computer-generated nutrition calculator, not a registered dietitian or certified nutritionist. Actual nutritional content will vary based upon brands used, measuring methods and individual portion sizes, along with other factors.

    See our full nutrition disclaimer here.

    Nutrition

    Serving: 8g | Calories: 302kcal | Carbohydrates: 4.5g | Protein: 45.7g | Fat: 11.4g | Saturated Fat: 4.5g | Cholesterol: 136.1mg | Sodium: 475mg | Fiber: 0.4g | Sugar: 0.1g


     

    Louisiana garlic stuffed beef roast https://asprinklingofcayenne.com/louisiana-garlic-stuffed-beef-roast/

     

     

     

     

     

     

     

     

     

     

     

    Spread the love
    101 1.8K   
    1.9K
    Shares
    1.9K
    Shares

    More Beef

    • A Cajun Ribeye steak on cast iron grates over white hot charcoal.
      Cajun Ribeye
    • Freshly made Gluten Free Cocktail Meatballs in a 12-inch cast iron skillet with a green napkin and orange flowers on a grey-white background.
      Gluten Free Cocktail Meatballs
    • A red enameled cast iron skillet filled with Creole meatballs and tomato sauce alongside carrots and mashed potatoes with a red napkin against a white background.
      Creole Meatballs in Tomato Sauce
    • A 7-quart cast iron Dutch oven full of freshly made Cajun French Onion Pot Roast Soup.
      Cajun French Onion Pot Roast Soup

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Lyn Corinne Liner! I'm a native south Louisianaian, the daughter of a Cajun mom from down the bayou. Here, I teach you how to make grain & gluten free Cajun & Creole dishes that are just as delicious as they are truly authentic. Oh, and you'll find lots of different types of original recipes created from my unique perspective.

    More about me →

    Popular Recipes

    • The Trinity Roux™ gluten free roux in a green vintage Le Creuset enameled cast iron skillet on a grayish-white background.
      The Trinity Roux™: Gluten Free Paleo Grain Free Roux
    • A round white bowl filled with Grain Free & Gluten Free Creole Gumbo with cooked rice and cauliflower rice against a white backdrop.
      Creole Gumbo {Grain & Gluten Free}
    • A black cast iron skillet filled with Cajun smothered chicken with brown gravy and bowls of broccoli, beets and mashed potatoes.
      Cajun Smothered Chicken with Brown Gravy
    • A black cast iron skillet filled with the Best Ever Baked Red Gravy (Creole Tomato Sauce)
      Best Ever Baked Red Gravy Recipe (Creole Tomato Sauce)
    • A green skillet holding freshly made south Louisiana shrimp Creole.
      South Louisiana Shrimp Creole
    • A black cast iron skillet filled with Cajun Rice Dressing.
      Cajun Rice Dressing
    • A black cast iron filled with Cajun Catfish Courtbouillon with rice and cauliflower rice and white flowers against a brown background.
      Catfish Courtbouillon
    • A red enameled cast iron Dutch oven filled with Gluten Free Rotel Chicken Spaghetti.
      Rotel Chicken Spaghetti

    Please donate to this super amazing organization! Feed a hungry child today!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Copyright & Trademark Notice
    • About Me
    • Nutrition Disclaimer

    Contact

    • Contact
    • Recipe Index

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2016 to 2023 A Sprinkling of Cayenne/Lyn Corinne Liner