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. Click to follow The Southern Lady Cooks on Facebook. © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.
Posted on March 28, 2012 by The Southern Lady