Recipe for...Country Roast with Noodles


Recipe for... meats recipes
Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Country Roast with Noodles This recipe is rated : 3 Recipe Ingredients 1 (5 to 6 pound) chuck roast All-purpose flour 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 Cooking Procedures 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; saut? 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.	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: ought to be done in fifteen to twenty minutes, if young. If your water is hard, add a saltspoonful of baking-soda to it in the beginning. Serve the peas with a piece of fresh butter on top. I will mention here that, in order to preserve the beautiful green of peas, string beans, spinach, etc., it is necessary to cook them uncovered, and to add salt to them as soon as put on to boil. Green peas need no accessories of parsley or mint, as French and German cookery prescribe. They are of
© 2009