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POT ROAST OVER NOODLES




List of Ingredients



• 2 TO 2 1/2 LBS BEEF CHUCK ROAST
  
• 1 TABLESPOON COOKING OIL
  
• 2 MEDIUM CARROTS, CHOPPED
  
• 2 STALKS CELERY, SLICED
  
• D1 MEDIUM ONION, SLICED
  
• 2 GARLIC CLOVES MINCEDD
  
• 1 TABLESPOON QUICK COOKING TAPIOCA
  
• 6 OUNCE ITALIAN STYLE TOMATO PASTE
  
• 1 TABLESPOON BROWN SUGAR
  
• 1/2 TEASPOON EACH S ALT AND PEPPER
  
• 1 BAY LEAF
  
• 8 OUNCE HOT COOKED WIDE NOODLES
  
• 14 1/2 OUNCE CAN ITALIAN STYLE STEWED TOMATOES
  






Instructions



1. IN A LARGE SKILLET BROWN ROAST ON ALL SIDES IN HOT OIL. TRANSFER TO ANY SIZE CROCKPOT.
   
2. 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 "HIGH" FOR 5 TO 6 HOURS. DISCARD BAY LEAF. CUT MEAT UP AND SERVE OVER HOT COOKED NOODLES.
   
3. SERVES 8