Recipe: Pot Roast with Noodles (Hunt's recipe, crock pot)

POT ROAST WITH NOODLES

1 (2 to 2 1/2 pound) beef chuck pot roast
1 tablespoon oil
2 medium carrots, coarsely chopped
2 stalks celery, sliced
1 medium onion, sliced
2 cloves garlic, minced
1 tablespoon quick-cooking tapioca
1 (14 1/2 ounce) can Hunt's Stewed Tomatoes
1 (6 ounce) can Hunt's Tomato Paste
1 tablespoon brown sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
1 pound packaged dried noodles, cooked and drained

Trim fat from pot roast. If necessary, cut roast to fit into crockery cooker.

Heat oil in a large skillet. Cook pot roast on all sides in hot oil until brown.

Meanwhile, combine carrots, celery, onion, and garlic in a 3 1/2 or 4 quart crockery cooker. Sprinkle tapioca over vegetables. Place meat on top of vegetables.

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

Cover; cook on low-heat setting for 10 to 12 hours. (Or cook on high-heat setting for 4 to 5 hours.) Discard bay leaf. Skim off fat.

Serve with hot cooked noodles.

Makes 8 servings
From: Recipelink.com
Source: Recipe booklet: Hunt's Simple Meals for Busy Days, Hunts-Wesson Inc., 1995