1 (15 ounce) can crushed tomatoes in puree
1 cup beef stock or chicken stock
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon crushed red pepper flakes
1 bay leaf
1/2 teaspoon cayenne
1/2 teaspoon fresh ground black pepper
1/4 teaspoon salt
3 lbs chuck roast, lean, trimmed of fat, cut into 1 1/2 inch thick steaks
2 tablespoons olive oil
2 onions, chopped
3 stalks celery, chopped
1 green bell pepper, chopped
4 garlic cloves, minced
2 tablespoons flour
Not the one? See other Crock Pot Cajun Pot Roast Recipes
* Main Dish
* Crock Pot Main Dish
* Southern U.S. Main Dish
* Beef Roast Main Dish
* Low Sodium Main Dish
1. Add tomatoes, stock, thyme, basil, red pepper flakes and bay leaf to the crock pot set on high; mix well.
2. Mix cayenne, black pepper, and salt. Rub well into the roast.
3. Heat a cast iron pan, add oil and brown meat on all sides. Add to crock pot.
4. Sauté the vegetables in the drippings until tender. Add flour and cook for two minutes, stirring constantly.
5. Add vegetables to the crock pot.
6. Cover, reduce heat to low and cook 6-7 hours.
7. Cut into serving size portions.
8. Serve on a bed of rice.
