Roast Beef with Homemade Noodles
1 2-3 pound chuck roast
1 medium onion
6 cups water ~ divided
1 tablespoon beef bullion (3 cubes)
salt & pepper to taste
2 cups flour
1 teaspoon salt
2 eggs
5 tablespoons milk
Slice onion and place in the bottom of your crock pot. Add 1 cup of water. Sprinkle with bullion or place cubes in crockpot.
Place roast on top of onions. Cover and cook on low for about 8 hours.
For the noodles:**
Combine flour and salt in a medium bowl.
Make a well in the center. Add eggs and milk and stir to form a stiff dough.
Turn dough onto a well-floured surface and knead a couple of minutes until smooth. Cut dough in half.
Roll each piece into a 15"x12" inch rectangle.
Cut into 1/8" strips. Place strips onto a plate in layers, giving each layer a light sprinkling of flour to help eliminate sticking.
Cover and chill until ready to cook.
When roast is done, pour liquid into a large saucepan.
Add remaining 5 cups water and bring to a boil.
Add noodles and cook about 10 minutes, until tender.
Drain noodles (save liquid for pouring over roast, if desired) and place on a platter. Add roast and serve!
** Ready made egg noodles may be substituted for homemade
Okay...here's what you'll need.
Place the sliced onion, the bullion,
water and roast in crock pot. Sprinkle
with salt and pepper. Cook on low for 8 hours.
In a bowl, add flour and salt. Add beaten
egg mixture in the center and mix.
Turn onto a lightly floured surface
and knead a couple of minutes until smooth.
Roll out then cut into strips.
Layer cut dough on a plate with flour
sprinkled between layers. Cover and
chill until ready to boil
Drain roast liquid into a saucepan
then add the rest of the water.
Bring to a boil and cook dumplings until tender.
Serve it all up on a platter using some
of the liquid to drizzle over the dish!!
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