Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        beef chuck roast -- (up to 2 1/2 lbs)
   1      tablespoon    cooking oil
   2      medium        carrots -- chopped
   2      stalks        celery -- sliced
   2      cloves        garlic -- minced
   1      medium        onion -- sliced
   1      tablespoon    quick-cooking tapioca
   1      14.5 oz can   Italian-style stewed tomatoes
   1      6 oz can      Italian-style tomato paste
   1      tablespoon    brown sugar
     1/2  teaspoon      salt
     1/2  teaspoon      black pepper
   1                    bay leaf
   1      8 oz pkg      hot cooked wide noodles

Preparation:

In a large skillet brown roast on all sides in hot oil. Transfer to any size Crock-Pot. In a small bowl combine tomatoes, tomato paste, brown sugar, salt, pepper, and bay leaf; pour over meat. Cover and cook on LOW for 10 to 12 hours or on HIGH for 5 to 6 hours. Discaard bay leaf. Cut meat up and serve over hot cooked noodles.