How to make it

  • Trim fat from pot roast. Cut roast, if necessary, to fit into a 3½ or 4-quart crock pot. Heat oil in a large skillet. Cook roast in hot oil until brown on all sides. Drain off fat.
  • Meanwhile, place carrots, celery, onion, and garlic in cooker. Sprinkle tapioca over vegetables. Place roast on top of vegetables.
  • Combine the undrained tomatoes, the tomato paste, brown sugar, salt, pepper, and bay leaf in a medium bowl. Pour over roast.
  • Cover and cook on low for 10 to 12 hours (high 4 to 5 hours). Discard bay leaf. Skim off fat.
  • Cook noodles according to package directions. Serve meat and vegetables with noodles.
  • Yield: 8 servings

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