Pick-A-Pot-Roast Dinner

Take a break from the same old, same old with these change of pace pot roasts. Don't miss the tips on creative variations on the last page.

Be true to tradition and serve cooked okra on the side.

• 2- to 2-1/2-lb. boneless beef chuck pot roast
• 2 to 3 tsp. Cajun seasoning
• 1 Tbsp. cooking oil
• 14-1/2oz. can Cajun-style or Mexican-style stewed tomatoes
• 1 cup chopped onion
• 1 cup chopped celery
• 1/4 cup quick-cooking tapioca
• 1 tsp. bottled minced garlic or 2 cloves garlic, minced
• Hot cooked rice

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.

Nutrition facts per serving: 273 calories, 7 g total fat (2 g saturated fat), 55 mg cholesterol, 366 mg sodium, 31 g carbohydrate, 2 g fiber, 21 g protein. Daily Values: 8% vitamin A, 19% vitamin C, 4% calcium, 20% iron.