MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Saucy Pot Roast w/Whole Wheat Noodles
Categories: Beef, Vegetables, Pasta
Yield: 6 Servings

2 lb Boneless arm roast
1 tb Oil
1 c Sliced carrots
1 c Sliced celery
1 md Onion; sliced
2 cl Garlic; minced
1 tb Quick-cooking tapioca
14 1/2 oz Can Italian-style stewed
- tomatoes; undrained
1 6 ounce can tomato paste
- with Italian seasonings
1 tb Packed brown sugar
1 Bay leaf
1/2 ts Salt
1/4 ts Ground black pepper
4 c Hot cooked whole wheat egg
- noodles
Celery leaves (opt)

Trim fat from meat. If necessary, cut meat to fit into a
3 1/2 or 4 quart slow cooker. In a large skillet heat oil
over medium-high heat. Cook meat in hot oil until brown
on all sides. Drain off fat.

In the cooker combine carrots, sliced celery, onion, and
garlic. Sprinkle with tapioca. Place meat on top of
vegetable mixture. In a medium bowl combine tomatoes,
tomato paste, brown sugar, bay leaf, salt, and pepper.
Pour over meat.

Cover and cook on low-heat setting for 10 to 12 hours or
on high-setting for 4 to 5 hours. Remove bay leaf.

Using a slotted spoon, remove meat from cooker. Thinly
slice meat. Skim fat from tomato mixture. Serve meat and
tomato mixture with hot cooked noodles. If desired,
garnish with celery leaves.

Makes: 6 servings

Better Homes & Gardens | October 2016

MM Format by Dave Drum - 25 October 2016

Uncle Dirty Dave's Archives

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