Beef And Noodles

Tonight’s dinner was a big favorite and so simple to make I don’t know why I don’t fix it more often. It fixes up in one pot and makes enough to feed a crowd or enough to eat now and freeze the rest for later!

Here’s what you need:

1 Chuck Roast about 3 lb

3 – 4 Cups Beef Broth

1 Onion, Quartered

2 Carrots, Chopped into 2″ chunks

2 Stalks of Celery, Chopped into 2″ chunks

1 envelope of Onion Soup Mix

1 lb of really GOOD noodles, either homemade or Kluski or some other stout noodle

Salt and Pepper

Place roast in a heavy roasting pan and salt and pepper liberally. Add the chopped vegetables and the broth and roast it in a 325-degree oven for 3 hours. Remove the roast and let cool. Remove the veggies from the broth. When roast is cool enough to handle, shred it up and return it to the broth. Add in the noodles and the onion soup mix and stir to combine. Add more broth if necessary. Return to the oven and cook for another 30 to 45 minutes until the noodles are tender. Season with salt and pepper to taste!

Serve over mashed potatoes. We like to top ours with corn too! Perfect for a cold, dreary winter night!



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