Wednesday, September 8, 2010

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


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. 

Prep: 25 minutes
Cook: 10 Hours

No comments:

Post a Comment