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Country Roast with Noodles
1 (5 to 6 pound) chuck roast
1 1/2 teaspoons salt
2 tablespoons vegetable oil
1/2 cup chopped onion
1/2 cup chopped celery
1 clove garlic, crushed
1 cup tomato juice
2 tablespoons Worcestershire sauce
1 teaspoon dried oregano leaves
12 small carrots, pared
1 (8 ounce) package egg noodles
Combine 1/4 cup flour, salt and pepper; use to coat roast.
In hot oil, in large skillet over medium heat, brown roast well on all sides. Add onion, celery and garlic; sauté until golden.
Add tomato juice, 1/4 cup water, Worcestershire sauce and oregano. Bring to boiling; reduce heat, covered, turning meat once 2 hours.
Add carrots; simmer 20 minutes longer or until meat and carrots are tender.
Meanwhile, cook noodles per package instructions; drain.
Transfer roast and carrots to serving platter. Surround with noodles.
Gravy can be made from pan drippings and served with roast and noodles.
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