 |
|
Pot Roast Over Noodles
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 oz can Italian-style stewed tomatoes
6 oz can Italian-style tomato paste
1 tablespoon brown sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
1 bay leaf
8 oz pkg wide noodles, cooked
In a large skillet, brown roast on all sides in hot oil. Transfer
to crockpot.
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.
|
|
Pot Roast 40