Southern Pot Roast

Contributed By: Franklin Johnson


1 boneless beef chuck roast (2-1/2 pounds)
1 tablespoon Cajun seasoning
1 package (9 ounces) frozen corn, thawed
cup chopped onion
cup chopped green pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
teaspoon pepper
teaspoon hot pepper sauce


Cut roast in half; place in a 5-qt. slow cooker. Sprinkle with Cajun seasoning. Top with corn, onion and green pepper. Combine the tomatoes, pepper and hot pepper sauce; pour over vegetables.
Cover and cook on low for 5-6 hours or until meat is tender. Serve corn mixture with slotted spoon.
Yield: 5 servings.

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