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.
