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.
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
Equipment
Ingredients
- ½ cup all-purpose flour
- 1½ tablespoons Creole seasoning, divided
- 2 pounds Top Beef Round Roast, cut into ½-inch slices
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 2 medium carrots, peeled and diced
- 1 medium red bell pepper, diced
- 1 celery rib, diced
- 4 garlic cloves, minced
- 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
- 1 (10.5-ounce) can beef consomme
- 2 tablespoons tomato paste
- 1 tablespoon red wine vinegar
- 1 tablespoon Worcestershire sauce
- 2 dried bay leaves
- 1 ½ teaspoons Italian seasoning
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- chopped fresh parsley for garnish
Instructions
- Stir 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
