Saucy Pot Roast with Noodles

By luvmybuttonsnbows

PREP:
25 minutes
COOK:
Low 10 hours, High 4 hours
MAKES:
6 to 8 servings
SLOW COOKER:
3 1/2- to 4-quart

Ingredients

• 1 2 to 2 1/2-pound beef chuck roast
• 1 tablespoon cooking oil
• 2 medium carrots, coarsely chopped (1 cup)
• 2 stalks celery, sliced (1 cup)
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1 tablespoon quick-cooking tapioca
• 1 14 1/2-ounce can Italian-style stewed tomatoes
• 1 6-ounce can Italian-style tomato paste
• 1 tablespoon brown sugar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 bay leaf
• 4 1/2 to 6 4 1/2 to 6 cups cooked noodles

Preparation

Step 1

Trim fat from pot roast. If necessary, cut roast to fit into slow cooker. In a large skillet brown roast on all sides in hot oil.
In a 3 1/2- to 4-quart slow cooker place carrots, celery, onion, and garlic. Sprinkle tapioca over vegetables. Place meat to cover vegetables.
In a bowl combine undrained tomatoes, tomato paste, brown sugar, salt, pepper, and bay leaf; pour over the meat.
Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 4 to 5 hours. Discard bay leaf. Skim off fat. Serve with hot cooked noodles