Cajun Pot Roast with Maque Choux

This is a recipe from bhg.com. I find a lot of my recipes from there and I love it!!! I have made a few changes to the original recipe but they make it better!

Ingredients
1 2-2.5 lb boneless beef chuck roast
1 tbls cajun seasoning
1 10 oz package frozen whole kernel corn
1 large green pepper, chopped
1 medium onion, chopped
1 tsp sugar
1/2 tsp bottled hot pepper sauce
1/8 tsp ground black pepper
1 14.5 oz can diced tomatoes, undrained
Rice
Sour Cream

Directions
1. Trim fat from meat. Sprinkle cajun seasoning evenly over all sides of the meat; rub in with your fingers. If n exessary, cut meat to fit into a 3.5 to 4.5 quart slow cooker.

2. Place meat in the slow cooker. Add frozen corn, sweet pepper, onion, sugar, hot pepper sauce, and black pepper. Pour tomatoes over mixture in cooker.

3. Cover; cook on low heat setting for 8-10 hours or on high-heat setter for 4-5 hours.

4. Cook rice according to directions.

5. Remove meat from cooker. Drain vegetables. You can either discard the cooking liquid or keep it to pour on the meat and/or rice. Mix desired amount of sour cream into the vegetables. Serve meat with vegetables. Makes: 6 servings.