Pot Roast with Shirataki Noodles

Try this delicious, slow cooked pot roast. With tender, delectable meat, cooked with fantastic ingredients like tomatoes, garlic, onions and brown sugar, it will be a wonderful meal. Serving it upon shirataki noodles will increase the aesthetic appeal, and make it just a little better for you.
Ingredient:
2-2.5 lbs Beef Chuck Pot Roast 1 tbsp Cooking Oil 2 med Carrots (coarsely chopped) 2 Celery (sliced, 1 cup) 1 med Onion (sliced) 1 tsp Garlic (minced) 1 tbsp Quick-Cooking Tapoica 1-14.5 oz Italian-Style Stewed Tomatoes 1-6 oz Italian-Style Tomato Paste 1 tbsp Brown Sugar 1/4 tsp Pepper 1 Leaf 7 oz Shirataki Noodles
Direction:
1. 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. 2. Place roast on top of vegetables. Combine the un-drained 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). 3. Discard bay leaf. Skim off fat. Drain and rinse Shirataki Noodles. Serve meat and vegetables with noodles.
Difficulty:Easy Prep Time: Minutes Cook Time: Minutes Serves:4 Servings