Crock-Pot Pot Roast over Noodles
By biggecurly
This is so flavorful and is a real hearty meal for the family.Just have a loaf of bread and your all set for a great meal.
Rate this recipe
4/5
(1 Votes)
Ingredients
- 2 1/2 lbs of Beef Chuck Roast
- 1 Tblsp Cooking Oil or Olive Oil
- 2 Med. Carrots Chopped(I use can)
- 2 Stalks Celery
- 1 Med. Onion
- 1 can 6 ounces Italian Style Tomato Paste
- 2 Cloves Garlic minced
- 1 Tblsp Quick Cooking Tapioca
- 1 Can 6 oz Italian Style Stewed Tomatoes
- 1 Tblsp Brown Sugar
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1 Bay Leaf
- 1 pkg. 8 oz Cooked Egg Noodles
Details
Servings 6
Preparation
Step 1
In large skillet brown roast on all sides in hot oil.Transfer to any large Crock-Pot.
In small bowl combine tomatoes,tomato paste,brn sugar,salt,pepper,and bay leaf.Pour all over meat.Cover and Cook on Low for 10-12 hours or High for 5-6 hours.Discard Bay Leaf.Cut meat up into large cubes and serve over hot cooked egg noodles.
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