Pot Roast with Noodles

This makes a nice red sauce to go over you noodles.

1 2- 2 ½ pounds beef chuck roast, arm roast….

1 Tbsp. oil

2 med carrots, coarsely chopped (or more)

2 stalks celery, sliced (or more)

1 med. Onion sliced

1 Tbsp. quick- cooking tapioca*

1 14 ½ can Italian-style stewed tomatoes*

1 6-oz. can Italian-style tomato paste*

1 Tbsp. brown sugar

½ tsp. salt

¼ tsp. pepper

1 bay leaf

4 cups hot cooked noodles

 

 

Trim fat from roast. *Brown roast on all sides in hot oil.

Place vegetables and meat in crockery cooker or roasting pan. Sprinkle tapioca.

In a bowl combine un-drained tomatoes, paste, brown sugar, salt, pepper, and

bay leaf: pour over the meat.

Cover on low for 10- 12 hours or high for 4-5 hours. Discard bay leaf. Skim off

fat. Serve with hot cooked noodles. Makes 8 servings.

Serve with green salad and rolls

*If you cook it in the oven 350 for 2-2 ½ hours. About an hour per pound.

*If I don’t have on hand Italian-style tomatoes or paste, I use regular tomatoes

and add extra garlic, oregano and basil.

*I don’t brown it either because of time and mess…… But it is better if you want

to do that.

*If you don’t have tapioca, just use flour or corn starch at the end to thicken it for

your gravy. You know, pull out the roast and veggies and thicken like you would

for gravy. Easy!

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