Cajun Pot Roast

We had this a few weeks ago and we both really liked it. Mia would've liked it more but she thought that it was a bit too spicy. The original recipe called for quick cooking tapioca but I didn't have any so I used regular barley, which worked great. I also sauteed the onions while browning the meat so that they wouldn't be so strong....for Jeff's sake. : )

Cajun Pot Roast

1 2-to 2-1/2 pound boneless beef chuck roast
2 to 3 teaspoons Cajun seasoning
1 Tbsp cooking oil
1 14-1/2 ounce can Mexican style stewed tomatoes, undrained
1 C. chopped onion
1 C. chopped celery
1/4 C. pearl barley
2 cloves of garlic, minced
Hot cooked rice

Trim fat from roast. Cut roast to fit in cooker, if necessary. Rub Cajun seasoning all over meat. In a large skillet brown meat on all sides in hot oil.
In a 3-1/2 to 4 quart slow cooker, combine tomatoes, onion, celery, barley and garlic. Place meat on top of vegetable mixture.
Cover and cook on low-heat for 10-12 hours or on high-heat for 5 to 6 hours.
Slice meat; serve with sauce over rice. Makes 6 servings.

Adapted from a recipe I printed a long time ago on bhg.com