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Saucy Pot Roast with Noodles

Makes: 6 to 8 servings
Prep 25 mins Cook 10 hrs to 12 hrs  (low) or 4 to 5 hours on high
Saucy Pot Roast with Noodles
Ingredients
  • 1 2 - 2 1/2 pound  beef chuck pot roast
  • 1  tablespoon  cooking oil
  • 2  medium carrots, sliced
  • 2  stalks celery, sliced
  • 1  medium onion, sliced
  • 2  cloves garlic, minced
  • 1  tablespoon  quick-cooking tapioca
  • 1 14 1/2 ounce can  Italian-style stewed tomatoes, undrained
  • 1 6  ounce can  Italian-style tomato paste
  • 1  tablespoon  packed brown sugar
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  ground black pepper
  • 1  bay leaf
  •  Hot cooked noodles
  •  Celery leaves (optional)
Directions

1. Trim fat from roast. If necessary, cut roast to fit into a 3 1/2- or 4-quart slow cooker. In a large skillet, brown roast on all sides in hot oil.

2. In the cooker, combine carrots, celery, onion, and garlic. Sprinkle tapioca over vegetables. Arrange roast to cover vegetables.

3. In a medium bowl, combine undrained tomatoes, tomato paste, brown sugar, salt, pepper, and bay leaf; pour over the roast in cooker.

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

5. Discard bay leaf. Skim off fat. Slice meat. Serve with hot cooked noodles. If desired, garnish with celery leaves.

Nutrition Facts (Saucy Pot Roast with Noodles)
  • Servings Per Recipe 6,
  • cal. (kcal) 569,
  • Fat, total (g) 27,
  • chol. (mg) 127,
  • sat. fat (g) 10,
  • carb. (g) 48,
  • fiber (g) 4,
  • pro. (g) 32,
  • sodium (mg) 693,
  • Percent Daily Values are based on a 2,000 calorie diet

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