There is nothing greater than coming home to dinner that is cooked and almost ready to serve after a long and chaotic day at work. There are very few dishes that create the same type of comfort and nurturing feeling that is provided by pot roast. Simply prepare all of the ingredients in the morning and throw them into the slow cooker, and you can come home to the soothing comfort of this delicious pot roast. The only thing you will have to do once you get home is to cook the noodles. Once the noodles are cooked, dinner will be ready to serve.
Ingredients:
- 2½ pound beef chuck pot roast
- 1 tablespoon vegetable oil
- 1 medium yellow onion, sliced
- 2 ribs of celery (1 cup), sliced
- 2 large carrots, coarsely chopped
- 1 tablespoon quick-cooking tapioca
- 2 cloves garlic, finely chopped
- 1 6oz. can Italian-style tomato paste
- 1 14½oz. can Italian-style stewed tomatoes
- 1 tablespoon light brown sugar
- 1 bay leaf
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 12oz. package of dried wide egg noodles
Directions:
1. Trim fat from the pot roast. Cut the roast, if needed, to fit into your slow cooker. Heat the vegetable oil in a large skillet. Cook the pot roast in the skillet with oil until all sides are browned. Drain the fat off.
2. Place the chopped carrots, celery, onion and garlic into the bottom of the slow cooker. Sprinkle the tapioca over the top of the vegetables. Next, place the browned roast on top of the vegetables.
3. In a medium-sized bowl, combine the stewed tomatoes (undrained), tomato paste, brown sugar, salt, pepper, bay leaf, and dried oregano. Pour over the ingredients in the slow cooker, making sure that the pot roast is well coated.
4. Put the cover on the slow cooker and cook on low-temperature for 10 to 12 hours, or on high-temperature for 4 to 6 hours.
5. Discard the bay leaf and skim off the fat before serving.
6. Cook the noodles according to the directions on the package.
7. Serve the meat and vegetables with the noodles.
Makes 8 servings
