CROCKPOT CAJUN POT ROAST
1 (2 to 2 1/2)-pound boneless beef chuck pot roast (*I used TWO 2 lb. roasts) 2 to 3 teaspoons Cajun seasoning (*see note) 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
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 (*mine is 5 quarts) 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 (*mine cooked for about 8 and was fine) or on high-heat setting for 5 to 6 hours.
Slice meat; serve with sauce.
*Note: I used the seasoning mix from Paul Prudhomme's Sticky Chicken recipe although I substituted garlic salt for the plain salt:
2 teaspoons salt 1 teaspoon paprika 3/4 teaspoon cayenne pepper 1/2 teaspoon onion powder 1/2 teaspoon thyme 1/4 teaspoon white pepper 1/4 teaspoon garlic powder 1/4 teaspoon black pepper
Makes 6 servings
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