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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

  1. In a large skillet, brown roast on all sides in hot oil. Transfer to slow cooker.
     
  2. In a small bowl, combine tomatoes, tomato paste, brown sugar, salt, pepper, and bay leaf; pour over meat.
     
  3. 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.

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What is the answer to this question? where does the tapioca come in?

And what do you do with the carrots, celery, onion,garlic, and tapioca? Even though I know what to do, someone new to cooking probably won't.

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