Ingredients
1 boneless beef chuck roast (3 to 4 pounds)1/2 cup chopped onion2 tablespoons canola oil3 cups water, divided1 cup all-purpose flour1/2 teaspoon salt1 egg2 tablespoons milk1 can (14 ounces) beef brothPepper to taste
Preparation
In a Dutch oven, brown roast and onion in oil. Add 1 cup water. Cover and bake at 325° for 2-1/2 to 3 hours or until the meat is tender.
Meanwhile, for noodles, combine flour and salt in a bowl; make a well in the center. Beat egg and milk; pour into well. Stir to form a stiff dough. Turn onto a well-floured surface; roll into a 15x12-in. rectangle. Cut into 1/8-in. strips. Cover and refrigerate until ready to cook.
Remove roast and keep warm; add broth and remaining water to pan. Bring to a boil; add noodles. Cook for 8-10 minutes or until tender. Drain; season with pepper. Serve with the roast.
