Guest Recipe
From: Colleen Cade
Lansing, Michigan
Ingredients:
One 3- to 5-pound pot roast
½ pound no-yolk noodles
6 medium potatoes peeled
1 pound fresh carrots washed and peeled
1/4 cup garlic powder
1 medium onion chopped
Salt and pepper to taste
Beef bouillon or onion soup mix (1 pkg. or 1/4 cup)
1 quart water
Vegetable oil
Wash off meat and place in large pot or Dutch oven. Add garlic powder and chopped onion. Brown meat on low to medium low, turning to brown all sides.
Add water to meat, reduce heat to low. Add beef soup mix or bouillon. Cook, checking occasionally for 4 hours or until meat is falling apart.
Remove meat to platter with edges to keep juicy. Cover with foil.
Add carrots to beef broth and boil 5 minutes. Add potatoes and boil 20 minutes. Remove vegetables and add noodles. Cook until done to taste. Slice meat and combine all ingredients. Enjoy!