Post by April B. on Mar 5, 2003 10:47:52 GMT -6
From: 'Carroll'
http://chitterlings.com>
Subject: Cajun Pot Roast
Cajun Pot Roast
1 2- to 2-1/2-pound boneless beef chuck pot roast
2 to 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
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.
*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.
http://chitterlings.com>
Subject: Cajun Pot Roast
Cajun Pot Roast
1 2- to 2-1/2-pound boneless beef chuck pot roast
2 to 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
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.
*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.