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Cajun Pot Roast
2 pounds boneless beef chuck pot roast (to 2 1/2 pounds)
2 teaspoons Cajun seasoning (2 to 3)
1 tablespoon cooking oil
14 1/2 ounces stewed tomatoes
Cajun-style or Mexican-style (canned)
1 cup chopped onion
1 cup chopped celery
1/4 cup quick-cooking tapioca
1 teaspoon bottled minced garlic
or 2 cloves garlic, minced
Hot cooked rice -- to serve
Trim fat from roast.
Cut roast to fit in crock pot, if necessary.
Rub Cajun seasoning all over meat.
In a large skillet brown meat on all sides in hot oil.
In a 3-1/2- to 4-quart crock pot combine undrained tomatoes,
onion,
celery, tapioca, and garlic. Place meat on top of vegetable
mixture.
Cover and cook on low-heat setting for 10 to 12 hours or on
high-heat setting for 5-6 hours.
Slice meat; serve with sauce over rice. Makes 6 servings
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Recipe submitted by
'Thunderbird' |
