Crock-pot Roast over Noodles

By á-43099

Ingredients

• 1 T. oil
• 2 1/2 lbs boneless beef chuck roast
• 2 carrots, chopped
• 1 onion, sliced
• 2 cloves garlic, minced
• 15 oz. cream of celery soup
• 2 T. quick-cooking tapioca
• 14 oz. Italian tomatoes
• 6 oz. tomato paste
• 2 T. brown sugar
• 2 bay leaves
• salt
• pepper
• 8 oz. egg noodles, cooked

Preparation

Step 1

Heat oil in a skillet and brown roast on all sides; remove from pan. In the same skillet sauté carrots, onion and garlic for 3 minutes. Put veggies in crock-pot and place roast on top. Combine remaining ingredients, except noodles, and pour over roast. Cook on low 10 – 12 hours. Shred beef and return to gravy. Serve over hot buttered noodles.