Preparation:
Rub roast with salt. In a dutch oven, brown roast in oil. Add all remaining ingredients except noodles. Bring to a boil; reduce heat and simmer, covered, about 2-3 hours or until meat is tender. Discard onion. Remove roast; cut into slices. Serve over noodles with gravy. Yield: 8-10 servings.
SOURCE: *Georgie Seidler, Pine Grove, CA, Country Magazine, Feb./Mar.93 |
