Cajun Pot Roast

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

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.

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.

Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.

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.

about this recipe
Rubbing the roast with Cajun seasoning before placing the meat in the slow cooker imparts great peppery flavor to every forkful

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