Cajun Pot Roast

By Matt Fisher
Servings: Serves 4

Ingredients

• 2-3 lb. boneless beef chuck pot roast
• 2 tsp. to 2 tbsp. Cajun seasoning
• 1-2 tablespoons canola oil
• 1 14.5 ounce Cajun-style or Mexican-style stewed tomatoes
• 1 cup chopped onion
• 1 cup chopped celery
• 1/4 cup quick cooking tapioca
• 2 cloves garlic, minced
• Cooked rice

Preparation

Trim fat from roast. Cut roast to fit in slow cooker, if necessary. Rub Cajun seasoning all over meat. In large skillet, brown meat on all sides in hot oil.

Combine undrained tomatoes, onion, celery, tapioca, and garlic. Place meat on top of vegetable mixture.

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

Slice meat and serve with sauce over rice.

If you try this as a stove-top pot roast, you may need to add some beef broth to increase the liquid. It may be better to add the tapioca later for a stove-top method, or use cornstarch and water at the end. Cooking time, of course, would be less - perhaps 2 1/2 to 3 hours.