*  Exported from  MasterCook  *

                          Pot Roast Over Noodles

Recipe By     : Rival's Crock-Pot Slow Cooker Cuisine; 1995
Serving Size  : 8    Preparation Time :0:00
Categories    : Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      lb            Beef chuck roast --
                        - up to 2-1/2 lb
   1      tb            Cooking oil
   2      md            Carrots -- chopped
   2                    Celery ribs -- sliced
   2      cl            Garlic -- minced
   1      md            Onion -- sliced
   1      tb            Quick-cooking tapioca
  14 1/2  oz            Can Italian-style stewed
                        - tomatoes
   6      oz            Can Italian-style tomato paste
   1      tb            Brown sugar
     1/2  ts            Salt
     1/2  ts            Black pepper
   1                    Bay leaf
   8      oz            Cooked wide noodles -- hot

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.

Yield: 8 Servings


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