Beef Roast And Noodles
|Beef chuck pot roast||3 1⁄2 Pound|
|All purpose flour||2 Tablespoon|
|Instant beef bouillon granules||2 Teaspoon|
|Garlic powder||1 Dash|
|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)|
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 325Â° 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.