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.
