Cajun Pot Roast with Sweet Peppers



1 2 - 2 1/2 pound boneless beef chuck pot roast
1 tablespoon salt-free Cajun seasoning
1/2 teaspoon bottled hot pepper sauce
1/8 teaspoon ground black pepper
1 14 1/2 ounce 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)

1. 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- or 4-quart slow cooker. Place meat in slow cooker. Add hot pepper sauce and the 1/8 teaspoon black pepper. Pour undrained tomatoes over meat in slow cooker.
2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours, adding pepper strips for the last 30 minutes of cooking.
3. 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.

Yield: 8 servings

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