Cajun Pot Roast with Maque Choux

Source: Casseroles and Slow Cooker Meals - Pillsbury Classic Magazine, January 2001

1 (2 to 2 1/2 pound) boneless beef chuck roast
1 tablespoon dried Cajun seasoning
1 (9 ounce) package frozen corn
1/2 cup onion, chopped
1/2 cup green bell pepper, chopped
1 (14.5 ounce) can diced tomatoes, undrained
1/4 teaspoon pepper
1/2 teaspoon hot pepper sauce

Rub entire surface of beef roast with Cajun seasoning.

Place roast in 3 1/2- to 4-quart crock pot. Top with onion, corn and bell pepper.

In small bowl, combine tomatoes, pepper and hot pepper sauce; mix well. Pour over vegetables and roast. Cover; cook on LOW setting for 8-10 hours.

To serve, cut roast into slices. Serve corn mixture with slotted spoon.

Serves 6.