Pot Roast With Shirataki Noodles

Pot Roast With Shirataki Noodles
Recipe type: Beef
Prep time: 
Cook time: 
Total time: 
  • 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 - 14½ ounce can Italian-style stewed tomatoes
  • 1 - 6 oounce can Italian-style tomato paste
  • 1 tablespoon brown sugar
  • ¼ teaspoon pepper
  • 1 bay leaf
  • 8 ounce package Shirataki Noodles
  1. Trim fat from pot roast. Cut roast, if necessary, to fit into a 3½ or 4-quart crock pot.
  2. Heat oil in a large skillet. Cook roast in hot oil until brown on all sides. Drain off fat.
  3. Meanwhile, place carrots, celery, onion, and garlic in cooker. Sprinkle tapioca over vegetables.
  4. Place roast on top of vegetables.
  5. Combine the undrained tomatoes, the tomato paste, brown sugar, salt, pepper, and bay leaf in a medium bowl. Pour over roast.
  6. Cover and cook on low for 10 to 12 hours (high 4 to 5 hours).
  7. Discard bay leaf. Skim off fat.
  8. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  9. Serve meat and vegetables with noodles.