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.

1. In a 5-quart Dutch oven, heat oil over medium-high heat. Add beef & brown on all sides.
2. Add beef broth, chopped onion, garlic, bay leaf, thyme, and salt & pepper. Bring to boil.
3. Reduce heat, cover and simmer for 2 hours.
4. Add carrots and onion wedges. Simmer 30 minutes or until beef & carrots are tender.
5. Remove beef and keep warm. Discard bay leaf.
6. Stir together corn starch and water, in a small bowl, until smooth.
7. Stir into Dutch oven mixture. Bring contents to a boil over medium heat, stirring constantly.
8. Boil 1 minute. Toss cooked noodles with 2 cups gravy.
9. Slice beef into 1/2-inch thick portions.
10. Serve noodles with sliced beef, carrots, onions and remaining gravy.

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