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Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 8 |
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This recipe is a family favorite!! Leftovers are great to freeze and reheat for lunch! Ingredients:
2 -3 lbs english shoulder roast |
6 cups water |
4 beef bouillon cubes |
1 package inn maid medium noodles |
1/2 teaspoon white pepper |
1/2 teaspoon black pepper |
1/2 teaspoon salt |
Directions:
1. Season roast with white pepper, black pepper and salt.
2. Put roast in a large stock pot.
3. Pour water over roast.
4. Drop in bouillon cubes.
5. Bring to a boil; reduce heat to low and cover.
6. Cook on low 3-4 hours.
7. Remove roast from broth and heat, set aside to cool (about 30 min).
8. Pour pkg of noodles into broth and cover (make sure heat is off, this will steam the noddles).
9. Cut fat off roast and pull meat into thin strips.
10. Put meat back into pot with broth and noodles.
11. Heat on low for 15-20 minutes.
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