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

Instructions:
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 supremarket. 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.


Note: This mildly spiced meat and sauce also makes 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.