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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