Saucy Pot Roast with Noodles

Trim fat from roast. If necessary, cut roast to fit into a 3 1/2- 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.

In the cooker, combine carrots, celery, onion and garlic. Sprinkle tapioca over vegetables. Place roast atop vegetables.

In a medium bowl, combine undrained tomatoes, tomato paste, pepper and bay leaf; pour over the roast in cooker.

Cover and cook on low-heat setting for 8 to 10 hours or on high-setting for 4 to 5 hours.

Discard bay leaf. Cut meat into serving size portions. Serve with hot cooked noodles. If desired, garnish with celery leaves.