Pot Roast With Noodles

• 2 - 2 1/2 lbs beef chuck roast
• 1 tablespoon cooking oil
• 2 medium carrots, corasely chopped
• 2 celery ribs, sliced
• 1 medium onion, sliced
• 1 teaspoon bottled minced garlic
• 1 tablespoon quick-cooking tapioca
• 1 (14 1/2 ounce) can Italian-style stewed tomatoes
• 1 (6 ounce) can Italian-style tomato paste
• 1 tablespoon brown sugar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 bay leaf
• 1 (12 ounce) package dried medium noodles

1. Trim fat from roast. Cut roast, if necessary, to fit into a 3 1/2 - 4 quart Crockery Pot. Heat oil in a large skillet. Cook roast in hot oil until brown on all sides. Drain off fat.
2. Meanwhile, place carrots, onion, and garlic, in cooker. Sprinkle tapioca over vegetables. Place roast on top of vegetables.
3. Combine the undrained tomatoes, the tomato paste , brown sugar, salt, pepper, and bay leaf in a medium bowl. Pour over roast.
4. Cover and cook on low for 10-12 hours (high 4-5 hours). Discard bay leaf. Skim off fat.
5. Cook noodles according to package directions. Serve mear and vegetables with noodles.

chuck roast, cooking oil, carrots, celery, onion, garlic, tapioca, italianstyle stewed, italianstyle, brown sugar, salt, pepper, bay leaf, noodles

Taken from www.food.com/recipe/pot-roast-with-noodles-368816 (may not work)