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Recipes Fresh From The Farm

Crock Pot - Pot Roast & Noodles

E. Marie

Serves 8

What could be better on a cold, rainy day than pot roast ... and who doesn't love noodles!!! Of course, you can have the pot roast on toast or biscuits if you prefer. This is one of those dishes that I really like with sauteed apples or homemade applesauce on the side.

  • 2 1/2# beef chuck roast – OR – pork shoulder roast
  • 1 T. cooking oil
  • 2 medium carrots, chopped
  • 2 ribs of celery, sliced
  • 1 medium onion, sliced
  • 2 large cloves of garlic, minced
  • 1# tomatoes (fresh, cubed – OR – canned Italian-style stewed tomatoes)
  • 1 6-oz. can tomato paste
  • 1 heaping T. brown sugar
  • Salt & Pepper to taste
  • 1 bay leaf
  • 1 8-oz. pkg hot cooked, buttered, wide noodles (when ready to serve)

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, & bay leaf; pour over meat. Cover and cook on Low for 10-12 hours or on High for 5-6 hours. Discard bay leaf. Cut meat up and serve over hot noodles.