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Cajun Pot Roast
Ingredients
-
1
2 - 2 1/2 pound boneless beef chuck pot roast
-
2
- 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
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.
From the Test Kitchen
- 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
(Cajun Pot Roast)
- Servings Per Recipe 6,
- Calories 273,
- Protein (gm) 21,
- Carbohydrate (gm) 31,
- Fat, total (gm) 7,
- Cholesterol (mg) 55,
- Saturated fat (gm) 2,
- Dietary Fiber, total (gm) 2,
- Vitamin A (RE) 82,
- Vitamin C (mg) 11,
- Sodium (mg) 366,
- Calcium (DV %) 40,
- Iron (DV %) 4,
- Percent Daily Values are based on a 2,000 calorie diet
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