Pot Roast with Vegetables and Pasta with Stewed Tomatoes
This was really good, it was incredibly simple, and is pretty healthy.
Pot Roast & Vegetables
2-5 lb roast (any cut)
4 carrots, peeled and cut into 1 to 2" pieces
4 stalks celery, cut into 1 to 2" pieces
1/2 med onion, cut into wedges
quart sized jar of stewed tomatoes (or 2-3 cans stewed tomatoes)
Place the roast in the crock pot, put the vegetables around and on top of the roast (depending on how much veggies you have and how big you roast is) -- just get it all in there!
Pour the stewed tomatoes on top of everything, put the lid on, and cook on low for 7-8 hours. If you are in a hurry, you can cook it on high for 4-5 hours.
Pasta with Stewed Tomatoes
2 Cups uncooked elbow macaroni
1 Pint stewed tomatoes (or 1 can stewed tomatoes)
Cook pasta to el dente according to package directions. Drain.
Add stewed tomatoes and cook over medium-low heat until heated through.
The pasta is always a big hit in our house -- as you can see from the little hand going after it!!
This was the first time that I have used stewed tomatoes for cooking the pot roast, but it came out wonderful!!!!
Enjoy!
