Here's a favorite recipe I like to make in the fall and winter. You may also opt to cook the pot roast in a slow cooker. Serve with Garlic Mashed Potatoes.
2 tablespoons oil
3 pounds boneless arm roast
1 cup onion, diced
1 tablespoon minced garlic
1 tablespoon kosher salt
1 teaspoon ground pepper
1 teaspoon garlic salt
1 teaspoon onion powder
1 teaspoon basil
1 teaspoon parsley
2 bay leaves
1 cup water (add more as needed)
Noodles:
16 oz. package frozen egg noodles or homemade recipe
4 quarts water
2 cubes beef bouillon
2/3 cups flour
1/2 cup water
In large dutch oven, heat oil and brown roast on each side to sear in juices. Add onion and garlic and saute until tender. Season with salt, pepper, garlic salt, onion powder, basil, parsley, and bay leaves. Add water as needed, keeping about 1" of water on bottom. Simmer for 3 hours until meat falls away from fork when pierced. Remove from pan and keep warm.
To prepare noodles, add water to meat juices. Add beef bouillon cubes. Bring to boil. Add egg noodles and return to boil. Continue cooking for 7-10 minutes until tender. In small bowl, combine flour and 1/2 cup water to make paste. Stir into boiling noodles to thicken. Shred beef and add to noodles. Serves 8-10.
Wine Suggestion: Cambria Julia's Vineyard Pinot Noir 2009
Click here for a printable version of this recipe.
