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© Meredith Corporation. All rights reserved. Used with permission.
Trim fat from roast. If necessary, cut roast to fit into a 3-1/2- or 4-quart slow cooker. Coat a large nonstick skillet with cooking spray; heat over medium heat. Add roast and brown on all sides.
In the slow cooker, combine carrots, celery, onion and garlic. Sprinkle tapioca over vegetables. Place roast on top of the vegetables.
In a medium bowl, combine undrained tomatoes, tomato paste, pepper and bay leaf; pour over the roast in the cooker.
Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours.
Discard bay leaf. Cut meat into serving-size portions. Serve with hot cooked noodles. If desired, garnish with celery leaves.