Pot Roast with Noodles

By lknowles

50+ Friends Club Cookbook Crockery Pot cooking. From the kitchen of Pepper.

Ingredients

• 2 2 1/2 lb beef chuck pot roast
• 1 tbsp cooking oil
• 2 carrots medium size coarsely chopped
• 2 celery ribs, sliced 1Cup
• 1 onion medium sliced
• 1 tsp bottled minced garlic
• 1 tbsp quick cooking tapioca
• 1 can Italian-style stewed tomatoes (14 1/2oz)
• 1 can Italian-style tomato paste (6oz)
• 1 tbsp brown sugar
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 bay leaf
• 12 oz packaged dried medium noodles

Details

Servings 8

Preparation

Step 1

Trim Fat from pot roast. Cut roast if necessary, to fit into Crockery Pot (3 1/2 or 4 quart) Heat oil in a large skillet. Cook roast in hot oil until brown on all sides. Drain off fat.
Place carrots, celery, onions and garlic into 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 4-5 hours). Discard bay leaf, skim off fat.
Cook noodles according to package directions, Serve Pot Roast and Vegetables over noodles..