Pot Roast Over Noodles (crock pot)

By á-5188

Ingredients

• 2 to 2 1/2 pounds beef chuck roast
• 1 tbsp vegetable oil
• 2 medium carrots, chopped
• 2 stalks celery, sliced
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1 can (14 1/2 ounces) Italian-style tomato paste
• 1 tbsp quick-cooking tapioca
• 1 tbsp brown sugar
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 bay leaf
• 1 pkg (8 ounces) hot cooked wide noodles

Preparation

Step 1

In large skillet, brown roast on all sides in hot oil. Transfer to any size crock-pot. Add vegetables.

In small bowl, combine tomatoes, tomato paste, tapioca, brown sugar, salt, pepper and bay leaf; pour over meat and vegetables. Cover and cook on low 10 to 12 hours or on high 5 to 6 hours. Discard bay leaf. Cut up meat and serve over hot cooked noodles.

Makes 6 servings.