Saucy Pot Roast with Whole Wheat Noodles

This old-fashioned pot roast will have everyone coming back for seconds.

Saucy Pot Roast with Whole Wheat Noodles
Photo: Kritsada Panichgul
Prep Time:
30 mins
Slow Cook Time:
10 hrs
Total Time:
10 hrs 30 mins


  • 1 2-2.5 pound boneless beef chuck arm pot roast

  • 1 tablespoon vegetable oil

  • 1 cup sliced carrots (2 medium)

  • 1 cup sliced celery (2 stalks)

  • 1 medium onion, sliced

  • 2 cloves garlic, minced

  • 1 tablespoon quick-cooking tapioca

  • 1 14.5 ounce can Italian-style stewed tomatoes, undrained

  • 1 6 ounce can tomato paste with Italian seasonings

  • 1 tablespoon packed brown sugar

  • 1 bay leaf

  • ½ teaspoon salt

  • ¼ teaspoon ground black pepper

  • 3 - 4 cup hot cooked whole wheat egg noodles

  • Celery leaves (optional)


  1. 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.

  2. 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.

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

  4. 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.

Nutrition Facts (per serving)

569 Calories
27g Fat
48g Carbs
32g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 569
% Daily Value *
Total Fat 27g 35%
Saturated Fat 10g 50%
Cholesterol 127mg 42%
Sodium 693mg 30%
Total Carbohydrate 48g 17%
Protein 32g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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