I cooked this roast with a beef shoulder roast to add a little more flavor and it is a great combo. I also cooked some smothered potatoes on the side. Here's what I did:
3 lb. Smoked Tasso Roast stuffed with Jalapeno Cheese
2 lb. Boneless Beef Shoulder Roast
1/4 cup of cooking oil
1 yellow onion, chopped
1 bell pepper, chopped
2 tbsp of your favorite Cajun seasoning
2 cups of rice
1 cup of sliced mushrooms
1/2 cup of chopped green onions
In a black pot or magnalite pot, pour cooking oil and heat pot on medium heat. Once heated, place beef roast in pot and brown. After the beef roast in browned, remove from pot and add tasso roast, onions, and bell peppers. Brown the roast and onions until onions are browned (translucent). After everything is browned you should have a very pretty gravy. Now, just add your beef roast into the pot with everything else and cook on a medium low heat, until beef roast and tasso roast are tender.
While the meat is cooking, cook the rice according to your rice cookers instructions.
When the meat is tender, remove the roasts from the pot and cut to desired portion sizes. Add meat back to the pot and add mushrooms and green onions and cook for another 10 minutes and you are done.
For Smothered Potatoes:
3 red potatoes
1/2 onion, diced
1/2 bell pepper, diced
1/2 lb of Teet's Smoked Pure Pork Sausage, diced
1/2 stick of butter
2 cups of milk
2 tbsp of your favorite Cajun Seasoning
Next, use that same pot and boil potatoes until they are tender and drain almost all of the water out, leaving about half an inch of water in the bottom of the pot. Add half a stick of butter, onions, bell peppers, sausage, and add some seasoning. While stirring add some milk to the potatoes to give it that extra creamy texture.