The Sunday Beef and Noodles Recipe Noodles and potatoes with beef gravy...that ’s my idea of heaven on a plate
Ingredients:
2-lb. beef chuck roast
4 c. beef broth
1 c. onion, chopped
2 t. onion powder
1 t. garlic powder
1 T. dried parsley
salt and pepper to taste
16-oz. pkg. extra-wide egg noodles, cooked
mashed potatoes
Method:
Place roast in a slow cooker. Combine broth, onion and seasonings; pour over roast.
Cover and cook on low setting for 6 to 8 hours. Remove roast; slice and return to slow cooker. Add noodles to slow cooker; heat through. Serve over mashed potatoes. Serves 6.
Glazed Carrots:
16-oz. pkg. baby carrots
1/2 c. orange juice
5 T. brown sugar, packed
2 T. butter
1/8 t. salt
Method:
Cover carrots with water in a saucepan. Cook until tender; drain. Add juice to saucepan; simmer until almost evaporated. Stir in remaining ingredients; cook until well blended and glazed. Serves 6.
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