Lunch: Chuck Roast with Homemade Noodles Recipe

Ingredients

1 boneless beef chuck roast (3 to 4 pounds)
1/2 cup chopped onion
2 tablespoons canola oil
3 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

Instructions

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

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