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!