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Best Ever Slow Cooker Italian Pot Roast Over Noodles
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Description
This is my “go-to” dish when we have company coming over and I don’t have time to cook after work. I just get up a little bit early in the morning and throw this together, then come home to the most HEAVENLY smelling house. It tastes just as good as it smells.
Ingredients
- 2 pounds Beef Chuck Roast
- 1 Tablespoon Cooking Oil
- 14-½ ounces, fluid Can Italian Style Stewed Tomatoes
- 6 ounces, fluid Can Italian Style Tomato Paste
- 2 whole Carrots, Chopped
- 2 stalks Celery, Chopped
- 1 whole Medium Onion, Chopped
- 2 cloves Garlic, Minced
- 1 Tablespoon Quick Cooking Tapioca
- 1 Tablespoon Brown Sugar
- ½ teaspoons Salt
- ½ teaspoons Pepper
- 1 whole Bay Leaf
- 8 ounces, weight Package Of Wide Egg Noodles, Cooked
Preparation
In a large skillet, brown roast on all sides in hot oil (sometimes I skip this step and it still turns out great). Transfer the roast to any size crock pot.
In a small bowl, combine remaining ingredients (except noodles) and pour over meat. Cover and cook on low for 10 to 12 hours or on high for 5 to 6 hours.
Discard bay leaf. Cut meat up (actually it just falls apart) and serve over hot cooked noodles.
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