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Individual Pot Roasts with Bouillon Noodles
4 lb Beef chuck arm pot roast, boneless
1/3 c Flour; with 1 t salt, and 1/8 t pepper
2 tb Cooking fat
1 lg Onion; thinly sliced
2 c Tomato juice
2 ts Worcestershire sauce
4 oz Noodles; or more
10 1/2 oz Condensed beef bouillon
10 1/2 oz Water
Cut meat into 1/2 lb portions. Rub meat with seasoned flour. Save any leftover flour to thicken gravy. 2. In a Dutch oven, or large pan with a tight-fitting cover, brown meat in fat. Remove meat from pan and pour off fat drippings. 3. Cook onion in drippings remaining in pan until onion is soft but not browned; stir often. 4. Add tomato juice and Worcestershire sauce. 5. Return meat to pan. Cover and simmer for 2 1/2 to 3 hours, or until done. (Or cook in a 325F oven for same amount of time.) 6. Turn meat once to cook it evenly throughout. When done, remove meat to platter and keep warm. Skim off any excess fat. 7. If sauce is too thin, mix 2 T flour in 1/3 c cold water. Add mixture slowly to liquid in pan. Bring to a boil, stirring constantly, and cook until thickened, about 3 minutes. Taste suace and correct seasoning, if necessary, with salt and pepper. 8. Cook noodles in bouillon and water; drain. 9. Spoon gravy over noodles and serve with pot roasts.