Cajun-Style Pot Roast

• 1 boneless beef chuck roast (2 to 3 pounds)
• 2 tablespoons Cajun seasoning
• 1 tablespoon olive oil
• 2 cans (10 ounces each) diced tomatoes and green chilies
• 1 medium sweet red pepper, chopped
• 1-1/2 cups chopped celery
• 3/4 cup chopped onion
• 1/4 cup quick-cooking tapioca
• 1-1/2 teaspoons minced garlic
• 1 teaspoon salt
• Hot cooked rice

1. Cut roast in half; sprinkle with Cajun seasoning. In a large skillet, brown roast in oil on all sides. Transfer to a 5-qt. slow cooker. Combine the tomatoes, red pepper, celery, onion, tapioca, garlic and salt; pour over roast.
2. Cover and cook on low for 6-8 hours or until meat is tender. Serve with rice.
3. Remove beef, vegetables and juices from slow cooker; cool slightly. Slice beef; transfer all to freezer containers. Freeze for up to 3 months. To use, thaw in the refrigerator overnight. Place in a Dutch oven; heat through. Thin with beef broth if necessary. Serve with rice.

chuck roast, cajun seasoning, olive oil, tomatoes, sweet red pepper, celery, onion, quickcooking tapioca, garlic, salt, rice

Taken from www.tasteofhome.com/recipes/cajun-style-pot-roast/ (may not work)