Pot Roast

Servings:  6

Ingredients:
1 2 to 2 1/2 pound beef chuck pot roast
1 T cooking oil
2 medium carrots, coarsely chopped
4 large potatoes, peeled and cut in chuncks
2 stalks celery, sliced
1 medium onion, sliced
2 cloves garlic, minced
1 T quick-cooking tapioca
1 14 1/2 oz can Italian-style stewed tomatoes
1 6 oz can Italian-style tomato paste
1 T brown sugar
1/2 t. salt
1/4 t. pepper
1 bay leaf

Instructions:
1. Trim fat from pot roast. If necessary, cut roast in fit into crockery cooker. In a large skillet brown roast on all sides in hot oil.

2. Meanwhile, in a 3 1/2 or 4 quart crockery cooker place carrots, celery, onion, and garlic. Sprinkle tapioca over vegetables. Place meat atop 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. Discard bay leaf. Skim off fat.