Ingredients
| 1 2- to 2-1/2-pound boneless beef chuck pot roast |
| 2 to 3 teaspoons Cajun seasoning* |
| 1 tablespoon cooking oil |
| 1 14-1/2-ounce can Cajun-style or Mexican-style stewed tomatoes |
| 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 |
Preparation
| 1. Trim fat from roast. Cut roast to fit in crockery cooker, if necessary. Rub Cajun seasoning all over meat. In a large skillet brown meat on all sides in hot oil. |
| 2. In a 3-1/2- to 4-quart crockery cooker combine undrained tomatoes, onion, celery, tapioca, and garlic. Place meat on top of vegetable mixture. |
| 3. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. |
| 4. Slice meat; serve with sauce over rice. Makes 6 servings. |
| *Note: Look for Cajun seasoning in the spice section of your supermarket. Or, to make your own, mix together 1 to 1-1/2 teaspoons seasoned salt, 1/2 to 3/4 teaspoon ground red pepper, and 1/2 to 3/4 teaspoon ground black pepper. |
| Make-Ahead Tip: This mildly spiced meat and sauce also make a delicious hot sandwich. Using two forks, shred any leftover meat. Combine the shredded beef and remaining sauce in a storage container; cover and freeze for up to 3 months. When ready to eat, thaw mixture overnight in the refrigerator. Pour into a saucepan and heat through. Serve on hard rolls with sliced tomato and sliced green onion. |
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