Creole Pot Roast with Tomatoes and Corn
2 to 2 1/2 lb Chuck roast (boneless)
1 Package frozen corn (9-10 oz)
1/2 cup white onion chopped
1/2 cup chopped fresh green bell pepper
1 can diced tomatoes (undrained) 14-15 oz
1 Tablespoon of dry creole seasoning
1/8 teaspoon pepper
1/2 teaspoon hot pepper sauce
1. Rub roast on all sides with creole seasoning.
Place in cooker and cover with onion,corn and bell pepper.
2. Combine all remaining ingredients in a small bowl
and mix well. Pour over roast and cover.
3. Cook on low 8-10 hours.