All-American Pot Roast with Egg Noodles
Makes
6 servings
Prep Time: 20 Min
Cook Time: 3 hrs
Ingredients:
- 8 - ounce package egg noodles
- 2 - Tablespoons oil
- 3 - pounds boneless beef bottom round roast
- 3 - cups beef broth
- 1 - cup chopped onion
- 2 - cloves garlic, minced
- 1 - bay leaf
- 1/2 - teaspoon dried thyme leaves
- 1/2 - teaspoon salt
- 1/4 - teaspoon ground pepper
- 1 - large onion, cut into 1/2-inch wedges
- 1 - pound carrots, cut into 2-inch pieces
- 1/4 - cup water
- 1/4 - cup corn starch
Directions:
Cook pasta according to package
directions.
- In a 5-quart Dutch oven, heat oil over medium-high heat. Add
beef & brown on all sides.
- Add beef broth, chopped onion, garlic, bay leaf, thyme, and
salt & pepper. Bring to boil.
- Reduce heat, cover and simmer for 2 hours.
- Add carrots and onion wedges. Simmer 30 minutes or until
beef & carrots are tender.
- Remove beef and keep warm. Discard bay leaf.
- Stir together corn starch and water, in a small bowl, until
smooth.
- Stir into Dutch oven mixture. Bring contents to a boil over
medium heat, stirring constantly.
- Boil 1 minute. Toss cooked noodles with 2 cups gravy.
- Slice beef into 1/2-inch thick portions.
- Serve noodles with sliced beef, carrots, onions and
remaining gravy.
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