Ingredients:
2 -3 lbs chuck roast
1 can beef broth
1 package mccormick au jus sauce
1 1/2 cups water
1 -2 cup of medium sliced carrots
1/2 cup chopped onions
1 -2 clove chopped garlic
1 teaspoon salt
1 teaspoon pepper
8 ounces noodles
Directions:
In a skillet on medium to low heat, put roast in a large skillet.
Pour can of beef broth over beef and add onion and garlic clove.
Cook for 1 hour until broth is about 1/2 gone.
After an hour, add Au jus, water, salt and pepper.
Mix well until Au jus is disolved.
Add sliced carrots and cook for additional hour until meat and carrots are tender.
In a separate pan cook noodles until tender and drain.
Put noodles in a serving dish, cut meat into pieces (should be tender enough to pull apart) and add to noodles.
Pour remaining liquid from pan over noodles and beef.
Stir well and serve.
You can add more of less carrots.
We like a lot of carrots.
Also, I like to turn my roast off and let it sit for about 15 minutes in the pan before cutting so it will retain more of the juices.
ENJOY!
Servings: 6
Time preparation: 10 min.
Time total: 130 min.