This is one of those dishes my mom would say she was cooking and I would be dreading, until the first bite! It always sounded so boring, bland, and ordinary...but my mom can make anything taste amazing! I hadn't eaten it in a long time, as my mom cooks less and less as she gets older...well during Christmas she cooked up a big batch of this and everyone went nuts for it...that's when I asked her for the recipe and decided to make it for myself. It turned out perfect, just like my moms, and that rarely ever happens when I try to cook her food.
- 2 pounds boneless beef roast
- salt & pepper
- Mrs. Dash's Onion and Herb
- beef bullion
- 8 ounces egg noodles
- Spike seasoning (optional, it was my own addition)
- about 6 cups water
Season both sides of roast liberally with salt, pepper, and onion & herb. Place in baking dish with about 1/4 cup water. Roast in the oven, covered, at 325 degrees F. for approximately 3 hours, turning once about half way through.
Drain broth juices into a large pan. Add enough water to make about 6 cups of liquid in this pan. Taste for strong flavor and add beef bullion as needed. Bring this to a boil and add in the egg noodles. While this is cooking, pull apart the roast into the desired size pieces. When the noodles are finished, add the meat, and serve...sprinkled with Spike seasoning if desired.
Depending on how much meat you like to eat with your noodles, you can cook up 8 more ounces of egg noodles in some beef broth and add the remaining leftover meat to that whenever the first batch of noodles are finished.
~ Nah... I mean, I'm already pregnant, so what other kind of shenanigans could I get into? - Juno Macguff ~