Crock Pot Cajun Roast And Black Beans Food

CAJUN-STYLE POT ROAST

Steps:

• 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. , Cover and cook on low for 6-8 hours or until meat is tender. Serve with rice. , Freeze option: 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.

CAJUN POT ROAST FOR THE CROCK POT

Steps:

• Trim fat from roast. Cut roast to fit in crock pot, if necessary. Rub Cajun seasoning all over meat. In large skillet brown meat on all sides in hot oil.
• In a 3 1/2 to 4 quart crock pot combine undrained tomatoes, onion, celery, tapioca, and garlic. Place meat on top of vegetable mixture.
• Cover and cook on low-heat setting for 10 to 12 hours or on high setting for 5 to 6 hours.
• Slice meat; serve with sauce over rice. Makes 6 servings.

CREOLE-STYLE CROCK POT BLACK BEANS AND SAUSAGE

Steps:

• Gather the ingredients.
• Brown the sliced sausage in a heavy skillet over medium heat.
• Drain the fat and transfer the cooked sausage to the crock pot.
• Add the remaining ingredients to the slow cooker and gently mix to combine.
• Cover and cook on low for 7 to 9 hours, or on high for 3 1/2 to 4 1/2 hours.
• Remove the bay leaves.
• Serve with hot cooked rice , if desired.
• Enjoy.

POT ROAST WITH ASIAN BLACK BEAN SAUCE

Steps:

• Sprinkle roast with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown roast 3-4 minutes on each side. Transfer to a 6-qt. slow cooker. Add onion. Whisk together black bean sauce and broth; pour over roast. Cook, covered, on low 5-6 hours., Add mushrooms and snow peas; continue cooking on low until meat is tender, about 30 minutes. , Remove roast and vegetables to a serving platter; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring cooking juices to a boil. In a small bowl, mix cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened. Serve roast with hot cooked rice and sauce. Sprinkle with green onions.

CROCK POT CAJUN POT ROAST

Steps:

• Add tomatoes, stock, thyme, basil, red pepper flakes and bay leaf to the crock pot set on high; mix well.
• Mix cayenne, black pepper, and salt. Rub well into the roast.
• Heat a cast iron pan, add oil and brown meat on all sides. Add to crock pot.
• Sauté the vegetables in the drippings until tender. Add flour and cook for two minutes, stirring constantly.
• Add vegetables to the crock pot.
• Cover, reduce heat to low and cook 6-7 hours.
• Cut into serving size portions.
• Serve on a bed of rice.

CROCK POT CAJUN BEANS

Steps:

• Saute the green pepper and onions in a little bacon grease before adding all ingredients to a crock pot.
• Cook for 6 to 8 hours on low.
• Note: Crock pots cook differently; I usually cook for less time than recipe calls for.
• The preparation time is approximate.
• Note: I double the amount of beans the recipe calls for to temper the hot seasoning. A personal preference.

CROCK POT CAJUN ROAST AND BLACK BEANS

Steps:

• Add cooked black beans, tomatoes, stock, thyme, basil, red pepper flakes, cayenne and black pepper to 5 quart crock pot set on low. Stir.
• Cut meat into cubes.
• Heat a cast iron pan; brown meat on all sides. Add to crock pot.
• Saute the vegetables in the olive oil until slightly tender. Add flour and cook for one to two minutes, stirring constantly.
• Add vegetables to the crock pot. Stir well.
• Cover; cook at least 6 hours on low setting.
• Serve over rice.
• Add hot sauce if desired.