Pot Roast with Noodles

Pot Roast with Noodles

SheKnows
  • Prep: 15 min
  • Cook Time: 10 hr
  • Total: 10 hr 15 min
  • Serving: 8
You can use rice instead of the noodles with this recipe.

Ingredients

  • 3 lb. beef chuck pot roast
  • 1 tbsp. cooking oil
  • 2 carrots, chopped
  • 1 cup celery, sliced
  • 1 onion, sliced
  • 1 tsp. minced garlic
  • 1 tbsp. quick-cooking tapioca
  • 1 can Italian-style stewed tomatoes
  • 1 small can Italian-style tomato paste
  • 1 tbsp. brown sugar
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 1 bay leaf
  • 12 oz. packaged dried noodles

Directions

  1. Trim fat from pot roast.
  2. Heat oil in a large skillet.
  3. Cook roast in hot oil until brown on all sides.
  4. Drain off fat.
  5. Meanwhile, place carrots, celery, onion, and garlic in cooker.
  6. Sprinkle tapioca over vegetables.
  7. Place roast on top of vegetables.
  8. Combine the undrained tomatoes, the tomato paste, brown sugar, salt, pepper, and bay leaf in a bowl. Pour over roast.
  9. Cover and cook on low for 10 to 12 hours (high 4 to 5 hours).
  10. Discard bay leaf.
  11. Skim off fat.
  12. Cook noodles according to package directions.
  13. Serve meat and vegetables with noodles.

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