Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Best Ever Slow Cooker Italian Pot Roast




Source of Recipe


Tasty Kitchen






List of Ingredients



• �2 pounds Beef Chuck Roast
  
• �1 Tablespoon Cooking Oil
  
• �2 whole Carrots, Chopped
  
• �2 stalks Celery, Chopped
  
• �1 whole Medium Onion, Chopped
  
• �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
  
• �� teaspoons Salt
  
• �� teaspoons Pepper
  
• �1 whole Bay Leaf
  
• �8 ounces Package Of Wide Egg Noodles, Cooked
  






Instructions



1. In a large skillet brown roast on all sides in hot oil (sometimes I skip this step and it still turns out great).
   
2. Transfer the roast to any size crock pot.
   
3. In a small bowl combine remaining ingredients (except noodles) and pour over meat. Cover and cook on low for 10 to 12 hours or on high for 5 to 6 hours.
   
4. Discard bay leaf. Cut meat up (actually it just falls apart) and serve over hot cooked noodles.
   






Final Comments


Serves 8