Cajun Roast Beef

The gravy this makes is great!


  • 1/4 cup instant minced onion
  • 1/4 teaspoon instant minced garlic
  • 1 tablespoon salt
  • 1 1/2 teaspoons ground black pepper
  • 3/4 teaspoon ground red pepper
  • 3 tablespoons water
  • 1/4 cup cider vinegar
  • 1 (5 pound) boneless beef roast
  • 1 teaspoon cornstarch
  • 1 teaspoon water


  1. Combine the first 7 ingredients and let stand 5 minutes to soften onion and garlic.
  2. With a paring knife, cut 1-inch slits about 1 1/2 inches apart in all sides of the meat, sticking the knife to the middle of the roast. Pry open slits and fill each with about 1/2 teaspoon of the mixture, using the point of a teaspoon. Cover and marinate overnight in the refrigerator.
  3. Place roast on a rack in a roasting pan. Cover with foil or roaster cover.
  4. Bake at 325 degrees F for 3 1/2 hours or until meat is tender, removing cover 40 minutes before baking time is up to permit meat to brown.
  5. Remove roast to a platter.
  6. Skim excess fat from pan drippings.
  7. Blend cornstarch with the 1 teaspoon water. Add to drippings. Stir and cook until gravy is slightly thick.
  8. Serve with rice or potatoes and gravy.

Yield: 12 to 14 servings