Crock Pot Pot Roast over Noodles
- Reviews 6
Ready In: 5 hrs 15 mins
Serves: 6
Ingredients
- 2 1⁄2 lbs boneless beef chuck roast
- 1 tablespoon vegetable oil
- 2 carrots, chopped
- 1 onion, sliced
- 2 garlic cloves, minced
- 1 (10 1/2ounce) can cream of celery soup
- 2 tablespoons quick-cooking tapioca
- 1 (14 ounce) can Italian tomatoes
- 1 (6 ounce) can tomato paste
- 2 tablespoons brown sugar
- 2 bay leaves
- salt and pepper
- 1 (8 ounce) package egg noodles, cooked, drained and buttered
Directions
- Heat oil in a skillet and brown roast on all side; remove from pan.
- In the same skillet saute' carrots, onion and garlic for three minutes.
- Put veggies in crock pot and place roast on top.
- Combine remaining ingredients (except noodles) and pour over roast.
- Cook on low 10- 12 hours or high for 5- 6 hours.
- Shred beef and return to gravy.
- Serve over hot buttered noodles.
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