Old-fashioned goodness that will have your family asking for seconds.

1 2 to 2 1/2 pound 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 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

4 cups hot cooked noodles

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.  Serve with hot cooked noodles. 

45 minutes (Cooking time in the crock pot listed under ingredients.)