Pot Roast with Noodles

2-21/2 lb. beef chuck pot roast
1 tbsp. cooking oil
2 med. carrots, coarsely chopped
2 ribs celery, sliced (1 cup)
1 med. onion, sliced
1 tsp. bottled minced garlic
1 tbsp. quick-cooking tapioca
1 can Italian-style stewed tomatoes (141/2 oz.)
1 can Italian-style tomato paste (6 oz.)
1 tbsp. brown sugar

1/2 tsp. salt
1/4 tsp. pepper
1 bay leaf
12 oz. packaged dried medium noodles

1. Trim fat from pot roast. Cut roast, if necessary, to fit into a 31/2 or 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, celery, 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 to 12 hours (high 4 to 5 hours). Discard bay leaf. Skim off fat.

5. Cook noodles according to package directions. Serve meat and vegetables with noodles.

Yield: 8 servings

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