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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.
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9 Responses

  1. Is the tapioca pudding? If not where do I find it?

  2. Awesome recipe!!! So enjoy any kind of roast!! BTW, if anyone is looking for great beef to purchase – no hormones, no antibiotics, pasture-raised, from a 5 generation cattle ranching family operation, check out: jennerfamilybeef.com!!! We’ve been in business for 140+ years!

  3. I have never cooked with tapioca. Is this 1/4 cups already cooked or what? I would love to make this.

  4. Oh yum. And I still have some frozen okra.

  5. This recipe is going in my book – how delightful & delicious this dish sounds!

  6. Looks great Judy! Thanks :)

  7. Just get me to the grocery for a roast! Everything else is on hand and I will be trying it out. Sounds positively delicious!

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