HOLIDAY ROAST WITH HOMEMADE NOODLES

 

HOLIDAY ROAST WITH HOMEMADE NOODLES

NOTE: This is a great Holiday Roast that you guests will love on the first coarse, but also love the leftovers in the way of roast beef sandwiches.  The homemade noodles are buttery and awesome, everyone should expierence them. If you are pressed for time, use 1 (16-ounce) bag of wide egg noodles.

1 (3-pound) round rump roas

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2 cloves garlic

Lawry's garlic salt with parsley added

Pepper

Flour for dredging roast

Oil for searing roast

3 stalks celery, cut into 2-inch pieces

3 to 4 carrots cut into 1-inch pieces

1 large onion, small quartered

2 medium potatoes, small quartered

2 envelopes Lipton Recipe Secrets Beefy Onion Soup Mix

5 cups water

1 recipe Homemade Noodles

or use 1 package (16-ounce) wide egg noodles

1. Preheat oven to 350-degrees if cooking roast in oven. Rinse roast under cool water; pat dry. Cut garlic cloves in half and with sharp knife make 4 slits in roast in various places; push the garlic halves down into the slits. Sprinkle the entire roast with the garlic salt and pepper. Dredge roast in flour on all sides. In large skillet, cover bottom with oil and over medium to high heat, sear the roast on all sides, about 8 to 10 minutes. Golden crust will form.

2. Place the roast in a large Dutch oven and cook roast on top of stove, or bake in covered baking pan in oven. Add the celery, carrots, onion and potatoes; sprinkle vegetables with salt and pepper.

3. Add soup mix and water. Cook on stove or bake in oven for 4 hours. Remove roast carefully, as not to break apart and place on large platter; let cool slightly before slicing. Remove the vegetables to a large covered bowl to keep warm.

4. If not using the Dutch oven, pour the roast juice to a large heavy pot. Drop the noodles into the boiling juice and cook until tender, about 10 to 12 minutes. Slice the roast and surround with noodles. Serves 6 to 8.

Homemade Noodles

2 cups all-purpose flour

1 teaspoon salt

1/2 cup butter

2 eggs

¼ cup Kitchen Basics low sodium chicken stock

1. Sift flour with salt into a mixing bowl; work butter in with pastry blender until flour feels mealy. Make a well in the center; drop in the eggs and chicken stock. Combine with a fork until dough comes together; bring dough into a ball. If dough is too sticky, add just a little more flour in order to handle dough.

2. Cut the dough in halves and roll each section out on a lightly floured board or counter to a 12-inch by 12-inch circle. Flip over often and lightly dust with flour to keep dough from sticking. Place the rolled dough sheet on a pasta rack or on towel on the table. Let dough set 20 minutes in order to dry so that it will not stick together when rolled up.

3. Roll up lightly jelly-roll style and use a very sharp knife to slice dough into ¼-inch or ½-inch noodle. Toss the noodles lightly to separate them and spread on lightly floured surface. Let dry thoroughly at room temperature, about 2 hours, then store in covered jars. If using immediately, drop by hand full's into boiling chicken or beef froth; cook about 10 to 12 minutes, or until tender. Makes enough noodles to drop into 4 cups boiling broth.