Name: Crock Pot - Pot Roast & Noodles
Ingredients: 2 1/2 lbs 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 lbs tomatoes (fresh, cubed – OR – canned Italian-style stewed tomatoes); 1 6- oz can tomato paste; 1 T heaping brown sugar; Salt & Pepper to taste; 1 bay leaf; 1 8 oz pkg hot cooked wide noodles, buttered (when ready to serve)

Crock Pot - Pot Roast & Noodles

E. Marie

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.

Print Recipe

Course Main Course

Servings 8

Ingredients

2 1/2 lbs 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 lbs tomatoes fresh, cubed – OR – canned Italian-style stewed tomatoes
1 6- oz can tomato paste
1 T heaping brown sugar
Salt & Pepper to taste
1 bay leaf
1 8 oz pkg hot cooked wide noodles, buttered when ready to serve

Instructions

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.