Italian Pot Roast

It's always nice to try something different & Danny & I both really enjoyed it!

Italian Pot Roast


2 lbs. beef roast (I just used whatever was cheapest--I think it was a rump roast)

14.5 oz. can Italian style stewed tomatoes

6 oz. Italian style tomato paste

2 carrots, chopped (I actually used more carrots)

2 celery stalks, chopped (I used more celery as well)

1 medium onion, chopped (I used onion powder--about 1 tsp.)

2 cloves garlic, minced (I use the kind that comes minced in a jar)

1 Tbsp. quick cooking tapioca

1 Tbsp. brown sugar

1/2 tsp. salt

1/2 tsp. pepper

1 bay leaf

8 oz. egg noodles, cooked (I use whole grain)



Place roast (I just took mine straight from the freezer) in bottom of crockpot. In a small bowl, combine remaining ingredients (except noodles) and pour over roast. Cover & cook on low for 10-12 hours (I did mine for 9 hours) or on high for 5-6 hours. When finished, discard bay leaf & cut up/shred meat & then put it back in the crockpot & stir everything together. Serve warm over cooked egg noodles.





recipe from mrsritz on Tasty Kitchen--you can go here for the original recipe.