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Saucy pot roast with noodles

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Ingredients

Adjust Servings:
1 (2 to 2½ pound) Beef chuck pot roast
1 tbsp cooking Oil
2 medium Carrots , sliced
2 stalks Celery , sliced
1 medium Onion , sliced
2 cloves Garlic , minced
1 tbsp quick-cooking Tapioca
1 (14½-ounce) can Italian-style stewed Tomatoes , undrained
1 (6-ounce) can Italian-style Tomato Paste
1 tbsp packed Brown Sugar
½ tsp Salt
¼ tsp ground Brown Sugar
½ tsp Salt
¼ tsp ground Black Pepper
1 Bay Leaf
Hot cooked Noodles
Celery leaves (optional)

Nutritional information

1
Serving Size
569 kcals
Calories
27 g
Fat
10 g
Saturated Fat
127 mg
Cholesterol
693 mg
Sodium
48 g
Carbohydrates
4 g
Fiber
32 g
Protein

Saucy pot roast with noodles

  • Serves 8
  • Medium

Ingredients

Directions

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Steps

1
Done

Trim fat from meat. If necessary, cut meat to fit into a 3½ to 4 quart slow cooker. In a large skillet, brown meat on all sides in hot oil.

2
Done

In the cooker, combine carrots, celery, onion, and garlic. Sprinkle tapioca over vegetables. Arrange meat to cover vegetables.

3
Done

In a medium bowl, combine undrained tomatoes, tomato paste, brown sugar, salt, pepper, and bay leaf; pour over the roast in cooker.

4
Done

Cover and cook on low-heat setting for 10 to 12 hours or on high-setting for 4 to 5 hours.

5
Done

Discard bay leaf. Skim off fat. Slice meat. Serve with noodles. If desired, garnish with celery leaves.

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Frisee with avocado and blue cheese recipe
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Tomato sauced pork chops recipe
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Frisee with avocado and blue cheese recipe
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Tomato sauced pork chops recipe

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