Best Ever Slow Cooker Italian Pot Roast Over Noodles

• 2 pounds Beef Chuck Roast
• 1 Tablespoon Cooking Oil
• 14- 1/2 ounces, fluid Can Italian Style Stewed Tomatoes
• 6 ounces, fluid Can Italian Style Tomato Paste
• 2 whole Carrots, Chopped
• 2 stalks Celery, Chopped
• 1 whole Medium Onion, Chopped
• 2 cloves Garlic, Minced
• 1 Tablespoon Quick Cooking Tapioca
• 1 Tablespoon Brown Sugar
• 1/2 teaspoons Salt
• 1/2 teaspoons Pepper
• 1 whole Bay Leaf
• 8 ounces, weight Package Of Wide Egg Noodles, Cooked

1. In a large skillet, brown roast on all sides in hot oil (sometimes I skip this step and it still turns out great).
2. Transfer the roast to any size crock pot.
3. In a small bowl, combine remaining ingredients (except noodles) and pour over meat.
4. Cover and cook on low for 10 to 12 hours or on high for 5 to 6 hours.
5. Discard bay leaf.
6. Cut meat up (actually it just falls apart) and serve over hot cooked noodles.

roast, cooking oil, italian style stewed, italian style tomato paste, carrots, stalks celery, onion, garlic, tapioca, brown sugar, salt, pepper, bay leaf, egg noodles

Taken from tastykitchen.com/recipes/main-courses/best-ever-slow-cooker-italian-pot-roast-over-noodles/ (may not work)