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Beef Roast & Noodles

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Enjoy this recipe from Sunday Dinner at Grandma's.
Ingredients
  Beef chuck roast 2 Pound, trimmed
  Canned beef broth 31 1⁄2 Ounce (Three 10 1/2 Ounce Cans)
  Beef bouillon cubes 3
  Water 1 1⁄2 Cup (24 tbs)
  Eggs 6 , beaten
  Salt 1⁄8 Tablespoon
  All-purpose flour 4 Cup (64 tbs), divided
  Butter 2 Tablespoon, melted
Directions

Place roast in a large kettle; add broth, bouillon and water. Bring to a boil over high heat; reduce heat to low. Cover and simmer for 3 to 4 hours, until tender. One hour before roast is done, make noodles. In a large bowl, whisk together eggs and salt. Add 3 cups flour, 1/2 cup at a time, and stir to consistency of pie dough. Add remaining flour, if needed. Roll out dough on a floured surface, 1/8-inch thick. Let stand 30 minutes before slicing into noodles. Reserving cooking liquid, remove roast from kettle; put into a frying pan with melted butter and brown slowly, about 15 minutes. Add one cup of cooking liquid to frying pan; cover and simmer until noodles are done. Add noodles to cooking liquid in kettle, a few at a time. Stir and bring to a boil; reduce heat and simmer for 45 minutes. Serve roast with noodles.

This recipe has been excepted from Sunday Dinner at Grandma's. To purchase the book visit Sunday Dinner at Grandma's.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Roasted
Dish: 
Noodle
Ingredient: 
Beef
Interest: 
Gourmet
Preparation Time: 
10 Minutes
Cook Time: 
240 Minutes
Ready In: 
250 Minutes
Servings: 
6

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