All American Pot Roast

By á-10791

Ingredients

• 2 tablespoons oil
• 3 pound boneless beef bottom round roast
• 1 cup chopped onions
• 1 cup sliced celery
• 2 cloves garlic, minced
• 3 cups beef broth
• 1 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried marjarom
• 1 bay leaf
• 1/4 teaspoon pepper
• 1 pound carrots, cut in 2" pieces
• 1/4 cup cornstarch
• 1/4 cup water
• 8 ounces extra-wide noodles, cooked

Preparation

Step 1

In a 5 quart dutch oven, heat oil over medium heat. Add beef; brown on all sides. Add next 9 ingredients. Cover; bring to boil. Reduce heat and simmer 2 hours. Add carrots; simmer 30 minutes more or until beef and carrots are tender. Remove beef and bay leaf. Stir cornstarch and water until smooth; stir into liquid in dutch oven. Stirring constantly, bring to boil over medium heat and boil 1 minute. Toss noodles with 2 cups of the gravy. Serve with sliced beef, carrots and remaining gravy.

Note: May be made with potatoes instead of noodles. Add with carrots.