ALL-AMERICAN POT ROAST WITH NOODLES

1 (8 ounce) package egg noodles
2 tablespoons oil
3 pounds boneless beef bottom round roast
3 cups beef broth
1 cup chopped onion
2 cloves garlic, minced
1 bay leaf
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 large onion, cut into 1/2-inch wedges
1 pound carrots, cut into 2-inch pieces
1/4 cup water
1/4 cup corn starch

Cook and drain noodles.

Heat oil in a 5-quart Dutch oven over medium-high heat. Add beef and brown on all sides.

Add beef broth, chopped onion, garlic, bay leaf, thyme and salt and pepper, bring to boil. Reduce heat, cover and simmer for 2 hours.

Add carrots and onion wedges, simmer 30 minutes or until beef and carrots are tender. Remove beef; hold warm and discard bay leaf.

Stir together corn starch and water, in a small bowl, until smooth. Stir into Dutch oven mixture. Bring contents to a boil over medium heat, stirring constantly. Boil 1 minute.

Toss cooked noodles with 2 cups gravy. Slice beef into 1/2-inch thick portions.

Serve noodles with sliced beef, carrots, onions and remaining gravy.

Servings: 6
Source: Mueller's