Chuck roast is a less expensive cut of beef that does well when cooked long for tenderness. I like to watch the sales and buy several for the freezer.
Cajun Pot Roast
1 3-4 lb. boneless beef chuck roast
2-3 teaspoons Cajun seasoning
1 tablespoon oil
2 cans (14.5 oz.) diced or stewed tomatoes
1 onion, chopped
1 cup chopped celery
2 cloves garlic, minced or 1 teaspoon prepared, chopped garlic or ½ teaspoon granulated, dried garlic
¼ cup quick-cooking tapioca, or ¼ cup flour
To make your own Cajun seasoning, mix together: 1- 1 ½ teaspoon seasoning salt, ½ - ¾ teaspoon ground red pepper (cayenne), and ½ - ¾ teaspoon ground black pepper.
Trim fat from roast. Cut meat if necessary to fit in slow cooker. Rub Cajun seasoning all over. In a large skillet, brown roast on all sides in hot oil.
In slow cooker, combine undrained tomatoes, onion, celery, tapioca or flour, and garlic. Mix well. Place meat on top of vegetable mixture. Cover and cook on low heat setting for 10 – 12 hours or on high heat setting for 5 – 6 hours. Serve meat with sauce on a bed of rice or noodles.