Beef and Noodles

Ingredients:

~ 1 chuck roast

~ 1 bag of wide egg noodles

~ 1 onion

~ 3 to 5 garlic cloves 

~ 1 packet of onion soup mix

~ 1/4 cup soy sauce

~ 3 bay leaves

~ 2 tablespoons A1 steak sauce 

~ 1 tablespoon Worcestershire

~ 1/2 teaspoon pepper 

~ 1 tablespoon olive oil 

Instructions:

1. In a dutch oven or an 8 quart pan over high heat, add in olive oil and sear both sides of your Chuck roast. Peel and cut onion in to four and add in the pot. Crush and peel garlic and add in to pot. Pour water in until it's about 2 inches under the top of the pot. Add in onion soup mix, soy sauce, bay leaves, A1 steak sauce, Worcestershire and pepper, give it a stir. Turn to low, cover with lid and let simmer for 3 to 4 hours.

(If the liquid boils down below the top of the meat add water to cover the meat)

2. At the end of those 3 to 4 hours remove chuck roast from broth and let cool on plate. Strain broth in to bowl and pour back in to pan and add water until it's half way up the pan. Shred your meat and set aside. Bring broth up to a boil and then pour in the whole bag of noodles. Let noodles cook while stirring on occasion until noodles are done and broth is mostly absorbed. Add back in the shredded meat stir and enjoy! (We like to eat mashed potatoes and corn with this)