Shirataki Noodle Recipes
| Pot Roast With Shirataki Noodles |
Recipe type: Beef
Prep time: 5 mins
Cook time: 5 hours
Total time: 5 hours 5 mins
Ingredients
- 2-2½ pounds beef chuck pot roast
- 1 tablespoon cooking oil
- 2 medium carrots, coarsely chopped
- 2 ribs celery, sliced (1 cup)
- 1 medium onion, sliced
- 1 teaspoon bottled minced garlic
- 1 tablespoon Quick-cooking tapioca
- 1 – 14 1/2 ounce can Italian-style stewed tomatoes
- 1 – 6 oounce can Italian-style tomato paste
- 1 tablespoon brown sugar
- 1/4 teaspoon pepper
- 1 bay leaf
- 8 ounce package Shirataki Noodles
Instructions
- Trim fat from pot roast. Cut roast, if necessary, to fit into a 3½ or 4-quart crock pot.
- Heat oil in a large skillet. Cook roast in hot oil until brown on all sides. Drain off fat.
- Meanwhile, place carrots, celery, onion, and garlic in cooker. Sprinkle tapioca over vegetables.
- Place roast on top of vegetables.
- Combine the undrained tomatoes, the tomato paste, brown sugar, salt, pepper, and bay leaf in a medium bowl. Pour over roast.
- Cover and cook on low for 10 to 12 hours (high 4 to 5 hours).
- Discard bay leaf. Skim off fat.
- Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
- Serve meat and vegetables with noodles.
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