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Cajun-Style Pot Roast Recipe

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Ginger Menzies of Steamboat Springs, Colorado often makes this zippy roast when expecting dinner guests. “It gives me time to visit and everyone always enjoys it-even my friend who's a chef,” she says.

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6 Servings
Prep: 15 min. Cook: 6 hours

Ingredients

1 boneless beef chuck roast (2 to 3 pounds)
2 tablespoons Cajun seasoning
1 tablespoon Crisco® Pure 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

Directions

Cut roast in half; sprinkle with Cajun seasoning. In a large skillet, brown roast in oil on all sides; drain. Transfer to a 5-qt. slow cooker.
Combine the tomatoes, red pepper, celery, onion, tapioca, garlic and salt; pour over roast. Cover and cook on low for 6-8 hours or until meat is tender. Slice and serve with rice. Yield: 6 servings.

Nutrition Facts: 1 serving (1 each) equals 328 calories, 17 g fat (6 g saturated fat), 98 mg cholesterol, 1,336 mg sodium, 13 g carbohydrate, 2 g fiber, 31 g protein.

Cajun-Style Pot Roast published in Simple & Delicious July/August 2007, p55

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