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Sunday, January 01 2012
Rubbing the roast with Cajun seasoning before placing the meat in the slow cooker imparts great peppery flavor to every forkful.


Prep Time: 25 mins
Total Time: 10 hrs 25 mins
Servings: Makes 6 servings.

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Ingredients
1 2- to 2-1/2-pound boneless beef chuck pot roast2 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 onion1 cup chopped celery 1/4 cup quick-cooking tapioca 1 teaspoon bottled minced garlic or 2 cloves garlic, minced Hot cooked rice
Directions
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.

Nutrition Facts
Calories 273, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 55 mg, Sodium 366 mg, Carbohydrate 31 g, Fiber 2 g, Protein 21 g. Daily Values: Vitamin A 8%, Vitamin C 19%, Calcium 4%, Iron 20%.
Percent Daily Values are based on a 2,000 calorie diet
 
Posted by: Send a Meal AT 05:42 pm   |  Permalink   |  Email