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Pot Roast with Noodles Recipe

  • 8servings
  • 10minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B3, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2-2 1/2 lb beef chuck pot roast

  2. 1 tbsp cooking oil

  3. 2 medium carrots , coarsely chopped

  4. 2 ribs celery , sliced (1 cup)

  5. 1 medium onion , sliced

  6. 1 tsp bottled minced garlic

  7. 1 tbsp quick-cooking tapioca

  8. 1 can Italian-style stewed tomatoes (14 1/2 oz.)

  9. 1 can Italian-style tomato paste (6 oz.)

  10. 1 tbsp brown sugar

  11. 1/4 tsp pepper

  12. 1 bay leaf

  13. 12 oz. Packaged dried medium noodles

Instructions Jump to Ingredients ↑

  1. Trim fat from pot roast. Cut roast, if necessary, to fit into a 3½ or 4-quart crock pot. Heat oil in a large skillet. Cook roast in hot oil until brown on all sides. Drain off fat.

  2. Meanwhile, place carrots, celery, onion, and garlic in cooker. Sprinkle tapioca over vegetables. Place roast on top of vegetables.

  3. Combine the undrained tomatoes, the tomato paste, brown sugar, salt, pepper, and bay leaf in a medium bowl. Pour over roast.

  4. Cover and cook on low for 10 to 12 hours (high 4 to 5 hours). Discard bay leaf. Skim off fat.

  5. Cook noodles according to package directions. Serve meat and vegetables with noodles.

  6. Yield: 8 servings

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