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Crock-Pot Pot Roast over Noodles

By

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.

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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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