• Tedd Long

Todd's Beef and Noodles

Updated: Nov 19, 2018

From Todd Long.

Now this dish will fill anyone's appetite! Against Sharon's advice, serve over mashed potatoes, and in honor of Ralph, a good loaf of bread with real butter would be nice, too!


Ingredients

1 lean chuck roast

1 medium yellow onion

2 cans (14 ounce) College Inn beef broth

1 package (16 ounce) of Reames Frozen Noodles

Water

Instructions

Place roast in roaster and slice onion on top. Salt and pepper to taste. Cook at 275 to 300 degrees for at least 3½ hours. Remove meat and let cool. Remove onion from pan and add beef broth. Add 1 can of water. Bring to boil. Add noodles slowly so you do not lose your boil. Remove fat from meat and cut into bite size pieces. Meat should be so tender you should not need a knife. Add beef to pot. Reduce heat to simmer and let cook for about twenty to thirty minutes. Make a slurry of flour and water, add to pot, and bring back to boil. If not thick enough add more slurry -- if too thick, add a little water.

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