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Course : Entree
Type of Prep : Crock Pot
Cuisine : U.S. Regional
 
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Crockpot Pot Roast Recipe

From Diana Rattray,
Your Guide to Southern Food.
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Easy slow cooked pot roast with tomatoes. Serve this pot roast with hot cooked noodles.

INGREDIENTS:

  • 1 pot roast, about 3 pounds (trimmed chuck, bottom round, rump)
  • 1 tablespoon vegetable oil
  • 2 medium carrots, chopped
  • 2 ribs celery, sliced
  • 2 cloves garlic, minced
  • 1 tablespoon quick-cooking tapioca
  • 1 can (6 ounces) tomato paste
  • 1 can (14.5 ounces) stewed tomatoes
  • 1/2 teaspoon dried leaf basil
  • 1/4 teaspoon dried leaf oregano
  • 1 tablespoon brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 package noodles, 12 to 16 ounces, cooked and drained

PREPARATION:

In large skillet, brown roast on all sides in hot oil (this step adds a little flavor and color, but can be skipped). Transfer to a 3 1/2 to 6-quart slow cooker; add the chopped carrots, celery, and garlic.

In a small bowl, combine tapioca, tomatoes, tomato paste, basil, oregano, brown sugar, salt, and pepper; pour over beef and vegetable mixture.

Cover and cook on LOW for 10 to 12 hours or on HIGH for 5 to 6 hours. Cut up beef and serve with hot cooked noodles.

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