Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 4 pounds | Chunk roast; shoulder or bottom |
| ; round or rump | |
| Salt and freshly ground pepper | |
| Flour | |
| 2 tablespoons | Vegetable oil |
| 2 | Carrots; peeled and cut into |
| ; 1-inch pieces | |
| 2 | Ribs celery; cut into 1-inch |
| ; pieces | |
| 1 large | Onion; peeled and |
| ; quartered | |
| 6 | Cloves garlic; peeled |
| 1 cup | Dry red wine |
| 1½ cup | Beef or veal stock |
| 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 |
POT ROAST
NOODLES
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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