Beef Roast And Noodles Recipe
Ingredients
| 1 3- to 3 1/2-pound beef chuck pot roast | ||
| All purpose flour | 2 Tablespoon | |
| 2 teaspoons instant beef bouillon granules | ||
| Dash garlic powder | ||
| Bay leaves | 2 | |
| Onions | 2 Large, sliced | |
| Catsup | 1/2 Cup (16 tbs) | |
| Packed brown sugar | 1/3 Cup (16 tbs) | |
| Lemon juice | 1/4 Cup (16 tbs) | |
| Raisins | 1/2 Cup (16 tbs) | |
| Hot cooked noodles | ||
Directions
Trim excess fat from meat; reserve trimmings.
Coat meat with flour.
In a 4 1/2-quart Dutch oven heat trimmings till about 2 tablespoons of fat accumulate; discard trimmings.
Brown meat on both sides in hot fat.
Add bouillon granules and 1 1/4 cups hot water.
Sprinkle with garlic powder.
Add bay leaves.
Place onions atop and around meat.
Cover; bake in a 325° oven for 1 1/2 hours.
Remove bay leaves; discard.
Stir together catsup, brown sugar, and lemon juice; pour over meat.
Sprinkle with raisins.
Cover; continue baking 30 to 45 minutes more or till meat is tender.
Serve with hot cooked noodles.
Coat meat with flour.
In a 4 1/2-quart Dutch oven heat trimmings till about 2 tablespoons of fat accumulate; discard trimmings.
Brown meat on both sides in hot fat.
Add bouillon granules and 1 1/4 cups hot water.
Sprinkle with garlic powder.
Add bay leaves.
Place onions atop and around meat.
Cover; bake in a 325° oven for 1 1/2 hours.
Remove bay leaves; discard.
Stir together catsup, brown sugar, and lemon juice; pour over meat.
Sprinkle with raisins.
Cover; continue baking 30 to 45 minutes more or till meat is tender.
Serve with hot cooked noodles.
Chef
