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    Pot Roast Over Noodles

    Source of Recipe


    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.




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