Pot roast with noodles

Yield: 4 servings

Measure Ingredient
4 pounds Chunk roast; shoulder or bottom
\N \N ; round or rump
\N \N Salt and freshly ground pepper
\N \N Flour
2 tablespoons Vegetable oil
2 \N Carrots; peeled and cut into
\N \N ; 1-inch pieces
2 \N Ribs celery; cut into 1-inch
\N \N ; pieces
1 large Onion; peeled and
\N \N ; quartered
6 \N Cloves garlic; peeled
1 cup Dry red wine
1½ cup Beef or veal stock
\N \N Bouquet garni
2 tablespoons Cold butter
1 pounds Egg noodles
3 tablespoons Butter
3 tablespoons Parmesan cheese
¼ cup Fresh flat leaf parsley; finely chopped



How to Prepare Pot Roast:

Preheat the oven to 325 F. Season the roast with salt and pepper and dredge lightly in flour, shaking off any excess.

Heat the oil in a Dutch oven until smoking and sear the meat on all sides.

Drain off the excess fat and add the remaining ingredients to the pot.

Cover the pot and bake in the oven for 3-4 hours or until the meat is tender.

Remove the meat to a plate, degrease, remove the bay leave and bouquet garni.

In batches, add the stock and vegetables to a blender and blend until smooth.

Return the sauce to the pot and cook on top of the stove until slightly thickened.

Swirl in the butter and season with salt and pepper to taste.

How to Prepare Noodles:

Bring a large pot of salted water to a boil and add the noodles, cook until al dente.

Drain, return to the pot and toss with the butter, cheese and parsley.

Season with salt and pepper.

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