Cajun Pot Roast
- 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.
From the Test Kitchen
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.
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)
- Per serving:
- 273 kcal ,
- 7 g fat
- (2 g sat. fat ,
- 55 mg chol. ,
- 366 mg sodium ,
- 31 g carb. ,
- 2 g fiber ,
- 21 g pro.