Last week when I thought I had swine flu (but what I now think is just the autumn allergies I always forget about), all I wanted was to curl up with some comfort food. I asked Bryan to make me a pot roast, but he didn't think he was up to the challenge.
We scoured "The Taste of Home Cookbook" that his mom got me for my birthday, and found a recipe for Maple Pot Roast that served two and that we also could make in the few hours that we had. But I just wasn't satisfied. The dish served two, and I'm sorry, but pot roast is something that you're supposed to have as leftovers for days. And throughout the week I started to feel better, but as the weather kept getting grayer and grayer, pot roast beckoned yet again.
For the second time around, instead of a sweet roast, I went the spicy route and made an adapted version of the Cajun-Style Pot Roast from the same book. I think I should have turned the Crock-Pot off after 6 hours, because it ended up a little dry, but the delicious sauce makes up for it! Don't hold back on the cayenne seasoning if you want it a little spicier.
Cajun-Style Pot Roast
1 boneless beef chuck roast (2 to 3 pounds)
4 cloves garlic, minced
1 t. cayenne pepper
1 t. basil
1 T. olive oil
1 14.5-ounce can diced tomatoes
2 7-ounce cans diced chiles
1 medium red pepper, chopped
1-1/2 c. chopped celery
10 pearl onions
1/4 c. cup quick-cooking tapioca
3 cloves garlic, minced
1 t. salt
Mix together 4 cloves minced garlic, cayenne and basil, and rub all over roast. Pour olive oil in non-stick skillet heated to medium-high and brown roast on all sides. Transfer to a 5-quart slow cooker.
Combine the tomatoes, chiles, red pepper, celery, pearl onions, tapioca, 3 cloves of minced garlic and salt; pour over roast. Cover and cook on low for 6-8 hours, or until meat is tender. Slice and serve with rice.