Saucy Pot Roast with Noodles

Saucy Pot Roast with Noodles

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From: Diabetic Living Magazine

Sometimes the best meals are the ones that are the easiest to prepare. This pot roast is simple to make—a quick searing on the stove and then a long simmer in the slow cooker with vegetables and stewed tomatoes. Served over hot noodles, this flavorful recipe is one you'll love.

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 1 (2 to 2½ pound) beef chuck pot roast
  • Nonstick cooking spray
  • 2 medium carrots, sliced
  • 2 stalks celery, sliced
  • 1 medium onion, sliced
  • 2 cloves garlic, minced
  • 1 tablespoon quick-cooking tapioca
  • 1 (14.5 ounce) can Italian-style stewed tomatoes, undrained
  • 1 (6 ounce) can Italian-style tomato paste
  • ¼ teaspoon ground black pepper
  • 1 bay leaf
  • 4 cups hot cooked noodles
  • Celery leaves (optional)


  • Prep

  • Ready In

  1. Trim fat from roast. If necessary, cut roast to fit into a 3½- or 4-quart slow cooker (see Tip). Coat a large nonstick skillet with nonstick spray; heat over medium heat. Brown roast on all sides in hot skillet.
  2. In the cooker, combine carrots, celery, onion and garlic. Sprinkle tapioca over vegetables. Place roast atop vegetables.
  3. In a medium bowl, combine undrained tomatoes, tomato paste, pepper and bay leaf; pour over the roast in cooker.
  4. Cover and cook on low-heat setting for 8 to 10 hours or on high-setting for 4 to 5 hours.
  5. Discard bay leaf. Cut meat into serving size portions. Serve with hot cooked noodles. If desired, garnish with celery leaves.
  • Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 324 calories; 7 g fat(2 g sat); 3 g fiber; 35 g carbohydrates; 31 g protein; 134 mcg folate; 73 mg cholesterol; 6 g sugars; 2,948 IU vitamin A; 17 mg vitamin C; 69 mg calcium; 4 mg iron; 586 mg sodium; 683 mg potassium
  • Nutrition Bonus: Vitamin A (59% daily value), Folate (34% dv), Vitamin C (28% dv), Iron (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 3 lean protein, 2 starch, 1 vegetable

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