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Chuck Roast with Homemade Noodles

1 boneless beef chuck roast (3 to 4 pounds)
1/2 cup chopped onion
2 tablespoons vegetable oil
2-1/2 cups water, divided
1 cup all-purpose flour
1/2 teaspoon salt
1 egg
2 tablespoons milk
1 can (14 ounces) beef broth
Pepper to taste

In a Dutch oven, brown roast and onion in oil. Add 1/2 cup of water.
Cover and bake at 325° for 2-1/2 to 3 hours or until the meat is

Printed from tasteofhome.com Oct 13, 2008

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Chuck Roast with Homemade Noodles cont.

tender. Meanwhile, for noodles, combine flour and salt in a bowl;
make a well in the center. Beat egg and milk; pour into well. Stir to
form a stiff dough. Turn onto a well-floured surface; roll into a
15-in. x 12-in. rectangle. Cut into 1/8-in. strips. Cover and
refrigerate until ready to cook. Remove roast and keep warm; add
broth and remaining water to pan. Bring to a boil; add noodles. Cook
for 8-10 minutes or until tender. Drain; season with pepper. Serve
with the roast. Editor's Note: Uncooked noodles may be stored
in the refrigerator for 2-3 days or frozen for up to 1 month.

Yield: 8 servings.