pat's Recipe

Pot Roast With Noodles

Category: CROCKPOT

Ingredients
2 1/2 pounds beef chuck roast
1 tablespoon cooking oil
2 carrots, sliced
2 stalks celery, sliced
1 onion, sliced
2 cloves garlic, minced
1 tablespoon quick-cooking tapioca
14 ounces can Italian-style stewed tomatoes
6 ounces can Italian-style tomato paste
1 tablespoon brown sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
1 bay leaf
8 ounces wide noodles, cooked

Instructions
In a large skillet, brown roast on all sides in hot oil. Transfer to slow cooker.

In a small bowl, combine tomatoes, tomato paste, brown sugar, salt, pepper, and bay leaf; pour over meat.

Cover and cook on Low for 10 to 12 hours or on High for 5 to 6 hours. Discard bay leaf. Cut meat up and serve over hot cooked noodles.

serves 4