Recipe
Pot Roast Over Noodles
Pot Roast Over Noodles
Ingredients
1 (3 pound) chuck or pot roast
1 (10 1/2 ounce) can cream of mushroom soup
1 cup Burgundy or other red wine
Couple dashes Kitchen Bouquet (optional)
1 large onion, finely chopped
1 small clove garlic, crushed
2 tablespoons finely chopped parsley
Salt and pepper
Cooked egg noodles
1 (3 pound) chuck or pot roast
1 (10 1/2 ounce) can cream of mushroom soup
1 cup Burgundy or other red wine
Couple dashes Kitchen Bouquet (optional)
1 large onion, finely chopped
1 small clove garlic, crushed
2 tablespoons finely chopped parsley
Salt and pepper
Cooked egg noodles
Method
Place meat in Dutch oven or small roaster. Blend soup, wine and Kitchen Bouquet. Pour over meat. Add onion, garlic, parsley, salt and pepper.
Place meat in Dutch oven or small roaster. Blend soup, wine and Kitchen Bouquet. Pour over meat. Add onion, garlic, parsley, salt and pepper.
Cover and bake at 325 degrees F for about 4 hours. During last hour of baking, add carrots.
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