Cajun Pot Roast with Sweet Peppers

(Courtesy of Diabetic Living)

 

Ingredients:

1 (2-2 1/2 lb.) boneless beef chuck pot roast

1 Tbsp. salt-free Cajun seasoning

1/2 tsp. bottled hot pepper sauce

1/8 tsp. ground black pepper

1 (14 1/2 oz.) can low-salt diced tomatoes, undrained

1 medium green sweet pepper, cut into strips

1 medium red sweet pepper, cut into strips

1 medium yellow sweet pepper, cut into strips

Cracked black pepper, optional

 

Directions:

Trim fat from meat.  Sprinkle Cajun seasoning evenly over meat; rub in with your fingers.  If necessary, cut meat to fit into a 3 1/2-4 quart slow cooker.  Place meat in slow cooker.  Add hot pepper sauce and 1/8 tsp. black pepper.  Pour undrained tomatoes over meat in slow cooker.

 

Cover and cook on low-heat setting for 8-10 hours or on high-heat setting for 4-5 hours, adding pepper strips for the last 30 minutes of cooking.

 

Transfer meat to a cutting board.  Slice meat and transfer to a serving platter.  Drain vegetables, discarding cooking liquid.  Serve meat with vegetables.  If desired, sprinkle individual servings with cracked black pepper.

 

Diabetic exchange: 1 vegetable, 1 fat.