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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. Don’t Forget to Pin! © 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. You can “share” by clicking on the Facebook, Pinterest or Twitter icons below. Print by clicking on the green printer icon below.