Recipe - Pot Roast With Noodles

POT ROAST
4 pound Chunk roast; shoulder or
bottom
; round or rump
Salt and freshly ground
pepper
Flour
2 tablespoon Vegetable oil
2 Carrots; peeled and cut into
; 1inch pieces
2 Ribs celery; cut into 1inch
; pieces
1 lg Onion; peeled and
; quartered
6 Cloves garlic; peeled
1 cup Dry red wine
1 One half cup Beef or veal stock
Bouquet garni
2 tablespoon Cold butter

NOODLES
1 pound Egg noodles
3 tablespoon Butter
3 tablespoon Parmesan cheese
One fourth cup Fresh flat leaf parsley;
finely chopped

How to Prepare Pot Roast:

Preheat the oven to 325 F. Season the roast with salt and pepper and dredge
lightly in flour, shaking off any excess.

Heat the oil in a Dutch oven until smoking and sear the meat on all sides.

Drain off the excess fat and add the remaining ingredients to the pot.
Cover the pot and bake in the oven for 34 hours or until the meat is
tender.

Remove the meat to a plate, degrease, remove the bay leave and bouquet
garni.

In batches, add the stock and vegetables to a blender and blend until
smooth.

Return the sauce to the pot and cook on top of the stove until slightly
thickened.

Swirl in the butter and season with salt and pepper to taste.

How to Prepare Noodles:

Bring a large pot of salted water to a boil and add the noodles, cook until
al dente.

Drain, return to the pot and toss with the butter, cheese and parsley.
Season with salt and pepper.

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