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Slow Cooker Grillades
Slow Cooker Grillades- this Creole inspired recipe is southern comfort food at its best. Serve over rice, mashed potatoes, or grits for a filling southern meal.
The meat gets melt in your mouth tender and the rich tomato gravy pairs wonderfully with grits.
Don’t have a slow cooker? Check out this Grillades and Grits recipe.
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I went to college in New Orleans and fell in love with all things Cajun and Creole, whether it be gumbo, beignets, or jambalaya.
What Are Grillades?
Grillades (pronounced GREE-yahds) are a popular Louisiana dish made with either beef or pork slow cooked in a rich, flavorful tomato-based gravy. Traditionally served for breakfast or brunch, but also makes a fantastic dinner. It’s a great way to turn a tough cut of meat into a wonderfully tender one.
Type Of Meat To Use
When making beef grillades, it is best to use Beef Round Roast which is an inexpensive cut of meat that is a little tough. Slow cooking it turns it wonderfully tender.
How To Make Slow Cooker Grillades
Brown the meat. Cut the steak into slices, dredge in flour and seasoning, and then brown it in oil. Add it to the slow cooker.
Cook the veggies. Cook the onion, carrots, celery, and bell pepper in a skillet until softened some then add garlic just for a minute so it doesn’t burn. Add to the slow cooker.
Add remaining ingredients. Add diced tomatoes, beef consume, tomato paste, red wine vinegar, Worcestershire sauce, bay leaves, Italian seasoning, thyme and black pepper.
Cook. Cover and cook on HIGH 3 to 4 hours.
Serve.
How To Serve
The traditional way to serve Grillades is with grits but you can also serve it over white rice or mashed potatoes. I also love some Yeast Rolls or Buttermilk Biscuits with it.
Strorage
Will keep in an airtight container in the refrigerator for 4 days. Or you can freeze the grillades for up to 2 months. Cool completely first.
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Slow Cooker Grillades
Slow Cooker Grillades- this Creole inspired recipe is southern comfort food at its best. Serve over rice, mashed potatoes, or grits for a filling southern meal.
Course Dinner, Main DishCuisine Southern
Prep Time 20 minutes minutesCook Time 3 hours hoursTotal Time 3 hours hours 20 minutes minutes
Servings 4
Calories 519kcal
Equipment6-quart slow cooker
Ingredients½ cup all-purpose flour1½ tablespoons Creole seasoning divided2 pounds Top Beef Round Roast cut into ½-inch slices2 tablespoons vegetable oil1 medium onion diced2 medium carrots peeled and diced1 medium red bell pepper diced1 celery rib diced4 garlic cloves minced1 (14.5-ounce) can fire-roasted diced tomatoes undrained1 (10.5-ounce) can beef consomme2 tablespoons tomato paste1 tablespoon red wine vinegar1 tablespoon Worcestershire sauce2 dried bay leaves1 ½ teaspoons Italian seasoning½ teaspoon dried thyme½ teaspoon black pepperchopped fresh parsley for garnish
InstructionsStir together flour and ½ tablespoon Creole seasoning.Coat beef slices in flour mixture.Heat oil in a large nonstick skillet over medium-high heat.Cook beef slices until browned on both sides. Transfer to a 6-quart slow cooker.Add onion, carrot, celery, and bell pepper to grease in skillet. Note: If there isn't much grease in the skillet, add a little more oil.Cook for 4 minutes. Add garlic and cook 1 minutes. Transfer to slow cooker. Add diced tomatoes, beef consomme, tomato paste, red wine vinegar, Worcestershire sauce, bay leaves, Italian seasoning, thyme, and black pepper.Cover and cook on HIGH for 3 to 4 hours.Serve over grits. Garnish with parsley if desired.
NutritionCalories: 519kcal | Carbohydrates: 29g | Protein: 55g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 141mg | Sodium: 707mg | Potassium: 1214mg | Fiber: 5g | Sugar: 8g | Vitamin A: 7371IU | Vitamin C: 49mg | Calcium: 131mg | Iron: 8mg
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