Recipe for Pot Roast with Noodles 
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Yield:
4 servings
Ingredients:
Amount Ingredient
POT ROAST ----------------
4 lb Chunk roast, shoulder or bottom round or rump
Salt and freshly ground pepper
Flour
2 tbl Vegetable oil
2 x Carrots, peeled and cut into 1-inch pieces
2 x Ribs celery, cut into 1-inch pieces
1 lrg Onion, peeled and quartered
6 x Cloves garlic, peeled
1 cup Dry red wine
1/2 cup Beef or veal stock
Bouquet garni
2 tbl Cold butter
----------------- NOODLES ----------------
1 lb Egg noodles
3 tbl Butter
3 tbl Parmesan cheese
Instructions:
Instructions: How to Prepare Pot Roast:
Preheat the oven to 325 F. Season the roast with salt and pepper and dredge lightly in flour, shaking off any excess.

Heat the oil in a Dutch oven until smoking and sear the meat on all sides.

Drain off the excess fat and add the remaining ingredients to the pot.

Cover the pot and bake in the oven for 3-4 hours or until the meat is tender.

Remove the meat to a plate, degrease, remove the bay leave and bouquet garni.

In batches, add the stock and vegetables to a blender and blend until smooth.

Return the sauce to the pot and cook on top of the stove until slightly thickened.

Swirl in the butter and season with salt and pepper to taste.

How to Prepare Noodles:
Bring a large pot of salted water to a boil and add the noodles, cook until al dente.

Drain, return to the pot and toss with the butter, cheese and parsley.

Season with salt and pepper.

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