Crockpot Cooking

Just before the doctor had me sit down for a 'spell', I gave a friend my old round crock pot that had a broken lid (she really did want it) and replaced it with this nice new oval one. It has such a nice shape, it fits whole roasts and chickens much better than the old one. With my insurance man doing most of the cooking these days, we have been using this crock pot frequently so that dinner is ready when he gets home. We recently tried a new recipe that we enjoyed using a roast and veggies, so I thought I would share the recipe for any who would like to try something different this month.

The recipe is called 'Pot Roast with Noodles' and is from 'Crockery Cookbook' by Better Homes and Gardens.
1 2-to-2 1/2 lb beef chuck pot roast
1 T. cooking oil

2 medium carrots, coarsely chopped
2 stalks celery, sliced
1 medium onion, sliced
2 cloves garlic, minced
1 T. quick-cooking tapioca

1 14.5 can Italian style stewed tomatoes
1 6 ounce can tomato paste
1 T. brown sugar
1/2 t. salt
pepper to taste
1 bay leaf

4 cups hot cooked noodles

1) Trim fat from pot roast. If necessary, cut roast to fit into crock pot. In a large skillet brown roast on all sides in hot oil.

2) Meanwhile, in the crock pot place carrots, celery, onion, and garlic. Sprinkle tapioca over vegetables. Place the browned roast on top of the vegetables.

3) In a bowl combine undrained tomatoes, tomato paste, brown sugar, salt, pepper, and bay leaf...pour over the meat.

4) Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 4 to 5 hours. (I usually start it on high for an hour or so to get it cooking, and then finish on low for a total of 7-8 hours) Discard bay leaf and skim any fat. Remove meat to serve, then stir up veggies and serve over hot noodles.

This is a picture of the roast covered with the sauce before cooking.

This is a down home comfort food type of dish and my insurance man was pleased with the results!