Chuck Roast with Homemade Noodles |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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The whole family loves Mom's tender beef and hearty noodles. Simmered in beef broth, the noodles taste wonderfully old-fashioned. Mom has to make a huge batch since even the grandchildren gobble them up. -Gloria Grant, Sterling, Illinois Ingredients:
1 boneless beef chuck roast (3 to 4 pounds) |
1/2 cup chopped onion |
2 tablespoons canola oil |
3 cups water, divided |
1 cup king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1 egg |
2 tablespoons milk |
1 can (14 ounces) beef broth |
pepper to taste |
Directions:
1. In a Dutch oven, brown roast and onion in oil. Add 1 cup water. Cover and bake at 325° for 2-1/2 to 3 hours or until the meat is tender.
2. Meanwhile, for noodles, combine flour and salt in a bowl; make a well in the center. Beat egg and milk; pour into well. Stir to form a stiff dough. Turn onto a well-floured surface; roll into a 15-in. x 12-in. rectangle. Cut into 1/8-in. strips. Cover and refrigerate until ready to cook.
3. Remove roast and keep warm; add broth and remaining water to pan. Bring to a boil; add noodles. Cook for 8-10 minutes or until tender. Drain; season with pepper. Serve with the roast. Yield: 8 servings.
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