|Beef chuck roast||4 Pound|
|Onions||3 Medium, peeled and sliced thin|
|Sandwich sauce||15 1⁄2 Ounce|
|Water||1 Cup (16 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
Trim fat from roast.
Saute enough of the trimmings in a heavy kettle or Dutch oven to make about 2 tablespoonfuls drippings, remove and discard.
Brown roast slowly in drippings; drain off fat.
Stir in onions, sandwich sauce and water.
Heat to boiling; cover.
Simmer, turning meat several times, 2 1/2 hours, or until tender.
Place on a deep serving platter; keep warm.
While roast simmers, cook noodles, following label directions; drain.
Spoon around roast on platter; sprinkle parsley over noodles.
Skim any fat from sauce; reheat to boiling.
Spoon part over roast; serve remainder separately.
Carve roast into serving size slices.