Pot Roast With Noodles

Total Time: 12 hrs Cook Time: 12 hrs

Ingredients

• Servings: 8
• 2 -2 1/2 lbs beef chuck roast
• 1 tablespoon cooking oil
• 2 medium carrots, corasely chopped
• 2 celery ribs, sliced
• 1 medium onion, sliced
• 1 teaspoon bottled minced garlic
• 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
• 1 (12 ounce) package dried medium noodles

Recipe

• 1 trim fat from roast. cut roast, if necessary, to fit into a 3 1/2 - 4 quart crockery pot. heat oil in a large skillet. cook roast in hot oil until brown on all sides. drain off fat.
• 2 meanwhile, place carrots, onion, and garlic, in cooker. sprinkle tapioca over vegetables. place roast on top of vegetables.
• 3 combine the undrained tomatoes, the tomato paste , brown sugar, salt, pepper, and bay leaf in a medium bowl. pour over roast.
• 4 cover and cook on low for 10-12 hours (high 4-5 hours). discard bay leaf. skim off fat.
• 5 cook noodles according to package directions. serve mear and vegetables with noodles.