Pot Roast Over Noodles

Course : Crockpot
Serves: 8
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Ingredients:

2 pounds beef chuck roast -- (up to 2 1/2 lbs)
1 tablespoon cooking oil
2 medium carrots -- chopped
2 stalks celery -- sliced
2 cloves garlic -- minced
1 medium onion -- sliced
1 tablespoon quick-cooking tapioca
14 1/2 ounces Italian-style stewed tomatoes
6 ounces Italian-style tomato paste
1 tablespoon brown sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
1 piece bay leaf
8 ounces hot cooked wide noodles
 

Preparation / Directions:

In a large skillet brown roast on all sides in hot oil. Transfer to any size Crock-Pot. 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. Discaard bay leaf. Cut meat up and serve over hot cooked noodles.


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