Cajun-Style Pot Roast
I often make this well-seasoned roast for dinner guests. It gives me time to visit and everyone always enjoys it, even my friend who’s a chef.
—GINGER MENZIES OAK CREEK, CO
PREP: 15 MIN. • COOK: 6 HOURS • MAKES: 6 SERVINGS
1 boneless beef chuck roast (2 to 3 pounds)
2 tablespoons Cajun seasoning
1 tablespoon olive oil
2 cans (10 ounces each) diced tomatoes and green chilies
1 medium sweet red pepper, chopped
1 1/2 cups chopped celery
3/4 cup chopped onion
1/4 cup quick-cooking tapioca
1 1/2 teaspoons minced garlic
1 teaspoon salt
Hot cooked rice
1. Cut roast in half; sprinkle with Cajun seasoning. In a large skillet, brown roast in oil on all sides. Transfer to a 5-qt. slow cooker. Combine tomatoes, red pepper, celery, onion, tapioca, garlic and salt; pour over roast.
2. Cover and cook on low for 6-8 hours or until meat is tender. Serve with rice.
FREEZE OPTION Remove beef, vegetables and juices from slow cooker; cool slightly. Slice beef; transfer all to freezer containers. Freeze for up to 3 months. To use, thaw in the refrigerator overnight. Place in a Dutch oven; heat through. Thin with beef broth if necessary. Serve with rice.