Receta CROCKPOT CAJUN BEEF ROAST
Posted on March 28, 2012 by The Southern Lady
We love roast beef and this recipe is so good served over rice.
- 1 (3 or 4 lb.) chuck roast
- 1 green pepper, chopped
- 1 cup celery, chopped
- 1 (14.5 ounce) can diced tomatoes
- 1 (4 ounce) can green chilis
- 1/4 cup quick-cooking tapioca
- 1 large onion, peeled, sliced and in rings
- 1 cup okra, chopped (Optional)
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne (can use more or less)
- 1/4 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon thyme
- 1/4 teaspoon chili powder
- 1/2 teaspoon basil
- 1 bay leaf
- 1 cup water
Cut roast to fit into crock pot and place in bottom of the pot. In a large bowl combine the remaining ingredients and mix with a spoon. Pour over the roast. Cook on high for about 5 hours or low 7 until meat is tender. Serve over rice. Makes a 3 quart crock pot 3/4 full. Enjoy!
Note: The tapioca acts as a thickening agent in the recipe. You can leave it out if you want a more soupy gravy and also leave out the water for a thicker gravy.