Slow Cooker Grillades

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

1. 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.
2. 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.
3. Add remaining ingredients. Add diced tomatoes, beef consume, tomato paste, red wine vinegar, Worcestershire sauce, bay leaves, Italian seasoning, thyme and black pepper.
4. Cook. Cover and cook on HIGH 3 to 4 hours.
5. 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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More Slow Cooker Recipes

• Slow Cooker Chicken and Bacon Gravy
• Slow Cooker Mushroom and Onion Pork Chops
• Slow Cooker Bourbon Peach Pork Chops
• Slow Cooker Jambalaya
• Slow Cooker BBQ Beef
• Crock Pot Beef and Noodles