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Pot Roast with Shirataki Noodles

Prep Time: Minutes
Cook Time: Minutes
Serves:4 Servings

Nutritional Information

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.


  • 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


  • 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.

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