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.
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Filed under: Crockpot Cajun Roast Beef Tagged: | Cajun, celery, crockpot, green chilis, Green Peppers, Okra, Onions, roast beef, slow cooker, southern lady, spices, Tomatoes