Crock-pots are the best friend of inexpensive cuts of meat. There’s nothing that tenderizes meat better than slow cooking and we use ours often. The aroma wafts throughout the house and builds dinner time anticipation as well. One of our favorite recipes is the Cajun roast. If you don’t like hot sauce, leave it out. On the other hand, if the “hotter the better” describes you, add as much as you want. ( Within reason )
Give this a try next time you’re in the mood for something a bit spicy…it’s wonderful!

You will need:

4-6 quart crock-pot

2-3 #’s boneless chuck roast
1 1/2 Tbs Cajun seasoning
1 pkg frozen whole kernel corn( 8-10 oz size
3/4 cup chopped bell pepper
1 cup diced onion
1 can diced tomatoes, 14-15- oz size ( don’t drain )
1/2 tsp black pepper
1/2 tsp garlic salt
3-4 drops Tabasco ( generic hot sauce is fine )

Directions:

Rub all sides of the roast well with Cajun seasoning. Sprinkle with pepper and garlic salt. Place in crockpot and add peppers, onion and corn on top.

Mix tomatoes with a few drops of Tabasco or other hot sauce ( I add this right in the can…saves dirtying another bowl.
Pour tomato mix over top of vegetables. Cover and cook on low setting for 7 1/2 to 10 hours. ( Depends on size of roast and your crock-pot )

Serve with a tossed salad and cornbread…delicious!