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.  Add beef broth, chopped onion, garlic, bay leaf, thyme, and salt & pepper. Bring to boil.  Reduce heat, cover and simmer for 2 hours. 

2. 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.

3. 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.