Lance Cowart’s Cajun-Style Pot Roast

(This recipe is here for my husband.  Somebody tell him that his Creole and Jambalaya are not enough Cajun for me.  I need more!  And this recipe, with ingredients beyond the realm of my understanding, still make my mouth…just…water.)

1 boneless beef chuck roast (2 to 3 pounds)
2 tablespoons Cajun seasoning
1 tablespoon Crisco® Pure 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
1/4 cup bourbon
1/8 cup sherry (Cooking Wine)
Hot cooked rice


Cut roast in half; sprinkle with Cajun seasoning. In a large skillet, brown
roast in oil on all sides; drain. 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 Bake approximately 2 1/2 hours or 45 minutes per pound. Combine water, 1/8 cup sherry, and 1/8 cup bourbon, and pour over the roast. After 1 1/4 hours, pour the remaining bourbon over the roast, and continue to baste until meat is tender. Slice and serve with rice.

Yield: 6 servings.
Prep: 15 min.
Cook: 2 1/2 hours or 45 minutes per pound