Recipes and Cooking Saucy Pot Roast with Whole Wheat Noodles This old-fashioned pot roast will have everyone coming back for seconds. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on February 17, 2012 Print Rate It Share Share Tweet Pin Email Photo: Kritsada Panichgul Prep Time: 30 mins Slow Cook Time: 10 hrs Total Time: 10 hrs 30 mins Servings: 6 Jump to Nutrition Facts Ingredients 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) Directions 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. Rate it Print Nutrition Facts (per serving) 569 Calories 27g Fat 48g Carbs 32g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.