Pot Roast with Vegetables
1 pot roast, chuck or round, about 2 1/2 to 3 pounds
1 tablespoon cooking oil
2 carrots, chopped
2 ribs celery, sliced
1 medium onion, sliced
2 cloves garlic, minced
1 can (14.5 ounces) stewed tomatoes
1 can (6 ounces) tomato paste
1 tablespoon quick cooking tapioca
1 tablespoon brown sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
In a heavy skillet, heat oil over medium heat. Brown pot roast on all sides then transfer to crockpot. Add carrots, celery, onion, and garlic.
In a bowl, combine tomatoes, tomato paste, tapioca, brown sugar, salt, pepper, and bay leaf. Pour over meat mixture in crockpot. Cover and cook on LOW setting for 10 to 12 hours. Remove bay leaf before serving.
If desired, serve over hot cooked medium noodles.