Cajun Beef with Maque Choux and Beans Servings: 6 (about 11.5oz each) Prep Time: 30 minutes Total Time: 8 hours 30 minutes to 10 hours 30 minutes

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Ingredients

1 (2 1/2 lb) boneless beef chuck roast
2 teaspoons dried oregano
2 teaspoons dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne
1/2 cup diced onion
1/2 cup diced green bell pepper
1 (15oz) can black beans (drained, rinsed)
1 (15oz) can Butter KernelĀ® Whole Kernel Corn (drained)
1 (14.5oz) can diced tomatoes (drained)
1/4 cup all-purpose flour

Preparation:

Trim roast of all visible fat. In small bowl, mix oregano, thyme, salt, pepper and cayenne. Rub all over roast. Place roast in 3 1/2 to 4-quart slow cooker. Top with onion, bell pepper, beans, corn and tomatoes. Cover; cook on low heat setting 8 to 10 hours or until meat is fork-tender. Remove meat to cutting board. Cut across the grain in slices. Using a slotted spoon, place corn mixture in serving bowl. Strain 1 1/2 cups of the liquid remaining in the slow cooker into a small saucepan and bring to a boil. In small bowl, mix flour with 1/2 cup cold water. Stir mixture into the boiling liquid. Boil 1 minute. Serve gravy with the meat.

Nutrition Facts: