Pot Roast With Noodles

This tasty pot roast is an easy way to make a restaurant quality meal at home. The secret to this pot roast is the quick-cooking tapioca which both adds a sweetness and serves as a moistener for this delicious dish.

Cooking Time6 hr

Cooking MethodSlow Cooker

Ingredients

2 1/2 pounds beef chuck roast
1 tablespoon cooking oil
2 carrots, sliced
2 stalks celery, sliced
1 onion, sliced
2 cloves garlic, minced
1 tablespoon quick-cooking tapioca
14 ounces can Italian-style stewed tomatoes
6 ounces can Italian-style tomato paste
1 tablespoon brown sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
1 bay leaf
8 ounces wide noodles, cooked

Instructions

In a large skillet, brown roast on all sides in hot oil. Transfer to slow cooker.
In a small bowl, combine tomatoes, tomato paste, brown sugar, salt, pepper, and bay leaf; pour over meat.
Cover and cook on Low for 10 to 12 hours or on High for 5 to 6 hours. Discard bay leaf. Cut meat up and serve over hot cooked noodles.