Beef Roast And Noodles
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A home-kitchen version of beef roast and noodles, written step by step so it's easy to follow built around good beef and pantry staples.
Ingredients
- 1 (3 to 3 1/2 lb.) beef chuck pot roast
- 2 Tbsp. flour
- 2 tsp. instant beef bouillon granules
- dash of garlic powder
- 2 bay leaves
- 2 large onions, sliced (2 c.)
- 1/2 c. catsup
- 1/3 c. packed brown sugar
- 1/4 c. lemon juice
- 1/2 c. raisins
- hot cooked noodles
Method
Trim excess fat from meat; reserve trimmings.
Coat meat with flour.
In a 4 1/2-quart Dutch oven, heat trimmings until 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 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 until meat is tender. Serve with hot cooked noodles.
Serves 8 to 10.
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