Average Rating: 4.333333TOTAL TIME: Prep: 15 min. Cook: 6 hours
YIELD: 6 servings.Ingredients
- 1 boneless beef chuck roast (2 to 3 pounds)
- 2 tablespoons Cajun seasoning
- 1 tablespoon olive oil
- 2 cans (10 ounces each) diced tomatoes and green chilies
- 1 medium sweet red pepper, chopped
- 1-1/2 cups chopped celery
- 3/4 cup chopped onion
- 1/4 cup quick-cooking tapioca
- 1-1/2 teaspoons minced garlic
- 1 teaspoon salt
- Hot cooked rice
Instructions
- 1. Cut roast in half; sprinkle with Cajun seasoning. In a large skillet, brown roast in oil on all sides. Transfer to a 5-qt. slow cooker. Combine the tomatoes, red pepper, celery, onion, tapioca, garlic and salt; pour over roast.
- 2. Cover and cook on low for 6-8 hours or until meat is tender. Serve with rice.
- 3. Freeze option: Remove beef, vegetables and juices from slow cooker; cool slightly. Slice beef; transfer all to freezer containers. Freeze for up to 3 months. To use, thaw in the refrigerator overnight. Place in a Dutch oven; heat through. Thin with beef broth if necessary. Serve with rice.
Nutrition Facts
1 each: 328 calories, 17g fat (6g saturated fat), 98mg cholesterol, 1336mg sodium, 13g carbohydrate (2g sugars, 2g fiber), 31g protein.
