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- 1 2 - 2 1/2pound boneless beef chuck (pot) roast
- 1 tablespoon salt-free Cajun seasoning
- 1/2 teaspoon bottled hot pepper sauce
- 1/8 teaspoon ground black pepper
- 1 14 1/2ounce canlow-sodium diced tomatoes
- 1 medium green sweet pepper, cut into strips
- 1 medium red sweet pepper, cut into strips
- 1 medium yellow sweet pepper, cut into strips
- Cracked black pepper (optional)
1. Trim fat from meat. Sprinkle Cajun seasoning evenly over meat; rub in with your fingers. If necessary, cut meat to fit into a 3-1/2- or 4-quart slow cooker. Place meat in slow cooker. Add hot pepper sauce and the 1/8 teaspoon black pepper. Pour undrained tomatoes over meat in slow cooker.
2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours, adding pepper strips for the last 30 minutes of cooking.
3. Transfer meat to a cutting board. Slice meat and transfer to a serving platter. Drain vegetables, discarding cooking liquid. Serve meat with vegetables. If desired, sprinkle individual servings with cracked black pepper. Makes 8 servings.
- Servings Per Recipe 8,
- cal. (kcal) 174,
- Fat, total (g) 5,
- chol. (mg) 67,
- sat. fat (g) 2,
- carb. (g) 6,
- fiber (g) 2,
- pro. (g) 25,
- Folate (µg) 24,
- sodium (mg) 86,
- Vegetables () 1,
- Very Lean Meat () 3,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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