Beef And Noodles
Total Time: 3 hrs
Cook Time: 3 hrs
Ingredients
- Servings: 8
- 2 -3 lbs chuck roast
- 1/8 cup dried onion, penzey's, dried, minced and toasted
- 2 teaspoons beef roast seasoning, penzey's
- 8 -10 cups water
- salt and pepper
- 2 tablespoons vegetable oil
- 24 ounces egg noodles, reames frozen
Recipe
- 1 heat stock pot on medium until hot.
- 2 add vegetable oil.
- 3 salt and pepper chuck roast liberally.
- 4 put chuck roast in hot oil and brown for approximately 5 minutes on each side until nicely browned all over.
- 5 add dried minced onions, penzey's beef roast seasoning and water.
- 6 cook approximately 3 hours on low until very tender and will shred easily.
- 7 remove meat and let cool; shred. i am really picky about fat so i pick all the fat off of all the meat.
- 8 drain fat from top of leftover broth by using a ladle and place just below surface--fat will slowly pour into ladle. it is just a lot of unneeded fat.
- 9 if you have an insert for your stock pot that is a strainer/colander insert, place in stock pot now and add water to the broth, enough water to be able to cook noodles. add 2 tablespoons salt to water and bring to boil.
- 10 add all of reames noodles and cook in boiling water for 20 minutes.
- 11 drain reames noodles well of all the water.
- 12 add to shredded, cooled meat and salt and pepper to taste.
- 13 now eat and enjoy!
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