Pot Roast With Noodles

• beef chuck roast↗2 - 2 1⁄2 lbs
• cooking oil1 tablespoon
• medium carrots, corasely chopped↗2
• celery ribs, sliced↗2
• medium onion, sliced↗1
• bottled minced garlic1 teaspoon
• quick-cooking tapioca1 tablespoon
• Italian-style stewed tomatoes1

  14 1/2 ounce

• Italian-style tomato paste↗1

  6 ounce

• brown sugar↗1 tablespoon
• salt↗1⁄2 teaspoon
• pepper↗1⁄4 teaspoon
• bay leaf↗1
• dried medium noodles↗1

  12 ounce

Step-by-step instructions

1. 1

   Trim fat from roast. Cut roast, if necessary, to fit into a 3 1/2 - 4 quart Crockery Pot. Heat oil in a large skillet. Cook roast in hot oil until brown on all sides. Drain off fat.

2. 2

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

3. 3

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

4. 4

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

5. 5

   Cook noodles according to package directions. Serve mear and vegetables with noodles.