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Slow Cooker Creole Grillades Recipe

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3.8 from 15 reviews

Slow Cooker Grillades is a comforting Creole-inspired dish featuring tender beef slices cooked in a flavorful tomato-based sauce with vegetables and spices. This southern classic is perfect served over grits, rice, or mashed potatoes for a hearty meal.

  • Total Time: 3 hours 20 minutes
  • Yield: 4 servings

Ingredients

Meat and Coating

  • 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

Vegetables and Aromatics

  • 1 medium onion, diced
  • 2 medium carrots, peeled and diced
  • 1 medium red bell pepper, diced
  • 1 celery rib, diced
  • 4 garlic cloves, minced

Liquids and Seasonings

  • 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
  • 1½ teaspoons Italian seasoning
  • ½ teaspoon dried thyme
  • ½ teaspoon black pepper
  • Chopped fresh parsley for garnish

Instructions

  1. Prepare the Coating: In a bowl, stir together the flour and ½ tablespoon Creole seasoning. This mixture will be used to coat the beef slices, ensuring a nice browning and thickening the sauce.
  2. Coat and Brown the Beef: Dredge the beef slices thoroughly in the flour and seasoning mixture. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Brown the beef slices on both sides until a deep golden crust forms, then transfer them to a 6-quart slow cooker.
  3. Sauté the Vegetables: Add the diced onion, carrot, celery, and red bell pepper to the skillet, using the remaining fat from browning the beef. If the skillet is dry, add a little more oil. Cook the vegetables for about 4 minutes until they soften. Add the minced garlic and sauté for another minute to release its aroma. Then transfer all the vegetables into the slow cooker with the beef.
  4. Add Liquids and Seasonings: Pour in the fire-roasted diced tomatoes with their juice, beef consomme, tomato paste, red wine vinegar, and Worcestershire sauce. Stir in the dried bay leaves, Italian seasoning, dried thyme, the remaining Creole seasoning, and black pepper. Mix gently to combine all ingredients.
  5. Slow Cook: Cover the slow cooker and cook on HIGH for 3 to 4 hours. This slow cooking will tenderize the beef and meld the flavors beautifully.
  6. Serve and Garnish: Once done, remove the bay leaves, serve the grillades hot over cooked grits, rice, or mashed potatoes. Garnish with chopped fresh parsley if desired for a burst of color and freshness.

Notes

  • If the skillet is dry after browning beef, add a small amount of oil before sautéing vegetables to prevent sticking.
  • You can substitute beef consomme with beef broth if unavailable.
  • For a milder flavor, reduce the amount of Creole seasoning.
  • Leftovers keep well in the refrigerator for up to 3 days and can be frozen for longer storage.
  • Serve with your choice of southern staples like grits, rice, or mashed potatoes for an authentic experience.
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 3 hours
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Creole, Southern

Find it online: https://cozykitchenbymaya.com/slow-cooker-creole-grillades-recipe/