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.
That’s really cool to get.
speed stars
Perfectly blended with rich tomato sauce Among Us Online
This slow cooker grillades recipe looks so comforting and flavorful! A great dish for an easy, hearty meal. block blast adventure
Hi Melissa,
The recipe calls for 1 1/2 tablespoons of Creole seasoning, but only gives instructions for adding 1/2 tablespoon to the meat.
Does the remaining tablespoon get added when cooking the veges, or to the slow cooker, with the remaining ingredients? Thx.