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Ingredients Jump to Instructions ↓

  1. 2 pounds beef chuck roast -- (up to 2 1/2 lbs)

  2. 1 tablespoon cooking oil

  3. 2 medium carrots -- chopped

  4. 2 stalks celery -- sliced

  5. 2 cloves garlic -- minced

  6. 1 medium onion -- sliced

  7. 1 tablespoon quick-cooking tapioca

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

  9. 1 6 oz can Italian-style tomato paste

  10. 1 tablespoon brown sugar

  11. 1/2 teaspoon salt

  12. 1/2 teaspoon black pepper

  13. 1 bay leaf

  14. 1 8 oz pkg hot cooked wide noodles

Instructions Jump to Ingredients ↑

  1. Preparation : 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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