Beef and Noodles

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READY IN: 3hrs
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 2 -3
    lbs chuck roast
  • 18
    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
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DIRECTIONS

  • Heat stock pot on medium until hot.
  • Add vegetable oil.
  • Salt and pepper chuck roast liberally.
  • Put chuck roast in hot oil and brown for approximately 5 minutes on each side until nicely browned all over.
  • Add dried minced onions, Penzey's beef roast seasoning and water.
  • Cook approximately 3 hours on low until very tender and will shred easily.
  • Remove meat and let cool; shred. I am really picky about fat so I pick all the fat off of all the meat.
  • 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.
  • 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.
  • Add all of Reames noodles and cook in boiling water for 20 minutes.
  • Drain Reames noodles well of all the water.
  • Add to shredded, cooled meat and salt and pepper to taste.
  • Now eat and enjoy!
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