Ingredients
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1 (2 to 2½ pound) Beef
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1 tbsp cooking Oil
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2 medium Carrots
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2 stalks Celery
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1 medium Onion
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2 cloves Garlic
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1 tbsp quick-cooking Tapioca
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1 (14½-ounce) can Italian-style stewed Tomatoes
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1 (6-ounce) can Italian-style Tomato Paste
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1 tbsp packed Brown Sugar
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½ tsp Salt
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¼ tsp ground Brown Sugar
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½ tsp Salt
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¼ tsp ground Black Pepper
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1 Bay Leaf
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Hot cooked Noodles
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Celery
Directions
Steps
|
1
Done
|
Trim fat from meat. If necessary, cut meat to fit into a 3½ to 4 quart slow cooker. In a large skillet, brown meat on all sides in hot oil. |
|
2
Done
|
In the cooker, combine carrots, celery, onion, and garlic. Sprinkle tapioca over vegetables. Arrange meat to cover vegetables. |
|
3
Done
|
In a medium bowl, combine undrained tomatoes, tomato paste, brown sugar, salt, pepper, and bay leaf; pour over the roast in cooker. |
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4
Done
|
Cover and cook on low-heat setting for 10 to 12 hours or on high-setting for 4 to 5 hours. |
|
5
Done
|
Discard bay leaf. Skim off fat. Slice meat. Serve with noodles. If desired, garnish with celery leaves. |
