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Beef Roast And Noodles

A.1.Foods's picture
Ingredients
  Beef chuck pot roast 3 1⁄2 Pound
  All purpose flour 2 Tablespoon
  Instant beef bouillon granules 2 Teaspoon
  Garlic powder 1 Dash
  Bay leaves 2
  Onions 2 Large, sliced to make 2 cups
  Catsup 1⁄2 Cup (8 tbs)
  Packed brown sugar 1⁄3 Cup (5.33 tbs)
  Lemon juice 1⁄4 Cup (4 tbs)
  Raisins 1⁄2 Cup (8 tbs)
  Hot cooked noodles 2 Cup (32 tbs)
Directions

Trim excess fat from meat; reserve trimmings.
Coat meat with flour.
In a 4 1/2-quart Dutch oven heat trimmings till 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 a 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 till meat is tender.
Serve with hot cooked noodles.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Beef
Interest: 
Party

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