It's been awhile since I've joined in Sandra's (Diary of a Stay at Home Mom) Slow Cooking Thursday. Oh, I've been taking down everyone else's recipes but haven't had anything new to add myself. Till now.
CAJUN DIP SANDWICHES
-1 3 lb. roast (chuck, inside or outside roast)
-1 Tbsp. cajun seasoning (I use Club House)
-1 large green and 1 large red pepper, seeded and cut in strips
-1 large onion, cut in half and then in strips
-1/2 tsp. sugar
-1/2 - 1 tsp. bottled hot pepper sauce (start small and increase to your desired heat level) I used Tony Roma's brand
-1/8 tsp. ground black pepper
-1 1/2 cup water
-1 tsp. lquid beef boullion (or 1 cube dissolved in above water)
-any sub type buns (vienna, mini subs) or 2 loaves french bread
Trim any visible fat from meat keeping any string or ties intact. Rub Cajun seasoning with fingers all over roast keeping any left over seasoning to add to crock.
Place meat in slow cooker. Cover with onions and peppers. Mix remaining ingrediants (including any leftover cajun seasoning) except buns and pour over roast. Cover and cook on high 4 - 5 hours or on low 7 - 8 hours.
Remove meat from crock and let sit 5 - 10 minutes. Snip any string and cut into thin (shaved)slices.
Remove vegetables to bowl with slotted spoon. Skim any visible fat from the liquid in crock. Strain liquid into a bow. Add salt or more hot sauce to taste. Be careful. It may be salty enough from the cajun seasoning.
Serve meat and vegetables in buns or french bread with a bowl of the meat juices from the crock for dipping into.