Grandma Browns pot roast part 2

The Deciphering.

Make a pot roast

Beef Roast 3 lbs or more

Season with season salt, Worcestershire and shoyu on both sides. Let sit in fridge and marinade for a few hours but this is optional, really. Just season it and throw it in a dutch oven style pot. Add around 4-5 cups of water or just enough water to barely cover the roast. Bake at 350 for an hour or so.

Make mashed potatoes, save the broth water from boiling the potatoes.

Make noodles. Beat two eggs in bowl until frothy. Add 3 cups flour, stir vigorously. Make a stiff dough, knead it for a few minutes on lightly floured surface. If needed add more flour, if needed sprinkle with water if too stiff. Let rest a minute. Cut into fourths. Roll out one piece to very thin. Cut into noodles by rolling the flattened dough like a fruit roll up. Slice thin long noodles starting at one end and place in bowl with 1 cup flour. After each noodle toss in flour. Do this with all the dough. Toss in flour to keep noodles separated.  Let rest in fridge until needed.

When beef is done, remove from dutch oven. Keep warm. Put the pan on the stove. Taste the broth and make sure you add some of the mashed potato water to make it at least half the depth of the pot. If needed, add beef bullion or flavor or seasonings. Let bring to boil. Drop noodles into the bubbling broth a handful at a time, stirring well after each addition. The flour on the noodles will create the gravy and the noodles will puff up. Let them cook about 10-15 minutes stirring often. Taste the noodles, if done, dinner is done. If needed let them cook a few minutes more, you'll be able to tell.

Serve with meat and mashed potatoes.