Pot Roast with Noodles

pot-roast

Ingredients

  • 2-3 lb. beef chuck pot roast
  • 1 tbsp. cooking oil
  • 2 med. carrots, coarsely chopped
  • 2 ribs celery, sliced (1 cup)
  • 1 med. onion, sliced
  • 1 tsp. minced garlic
  • 1 tbsp. quick-cooking tapioca
  • 1 can stewed tomatoes (141/2 oz.)
  • 1 can tomato paste (6 oz.)
  • 1 tbsp. brown sugar
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 bay leaf
  • 12 oz. packaged dried egg noodles

Crock-Pot Directions

  • Trim fat from pot roast. Cut roast, if necessary, to fit into a 3 1/2 or 4-quart Crock Pot. Heat oil in a large skillet. Cook roast in hot oil until brown on all sides. Drain off fat.
  • Meanwhile, place carrots, celery, onion, and garlic in cooker. Sprinkle tapioca over vegetables. Place roast on top of vegetables.
  • Combine the undrained tomatoes, the tomato paste, brown sugar, salt, pepper, and bay leaf in a medium bowl. Pour over roast.
  • Cover and cook on low for 10 to 12 hours (high 4 to 5 hours). Discard bay leaf. Skim off fat.
  • Cook noodles according to package directions. Serve meat and vegetables with noodles.

Yield: 8 servings

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