Note: Your total salt “budget” for this recipe is 9.5 teaspoons (see Proper Salting Techniques in the Food Triva Post). You can make your own broth from bullion or other concentrates but you need to be careful of adding too much salt to the recipe. Each quart of beef broth contains about 3320 mg of sodium. To make the same amount from cubes, takes 4 cubes at 950 / cube = 3800 mg.
INGREDIENTS:
- 2.5 lb. – 3 lb Chuck Roast
- 4 Tablespoons Vegetable Oil
- 1 Large Onion
- 128 oz Beef Broth
- 3 Tbsp. Worchestershire Sauce 65mg/tsp salt
- 8 teaspoons Granulated Beef Bullion or 8 cubes
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Parsley Flakes
- 1/4 teaspoon Celery Seed
- 1/4 teaspoon Paprika
- 1/4 teaspoon Thyme
- 3/4 teaspoon Black Pepper
- 1/2 teaspoon Garlic Powder
- 24 oz. (2 pkgs) Reames Frozen Egg Noodles
- 4 Tablespoons General Purpose Flour
INSTRUCTIONS:
- Preheat the oil in the cooker at medium/high.
- Peel the onion and cut into large slices.
- Mix the dry ingredients (except flour) together in a bowl.
- Coat the meat with some of the dry ingredients.
- Brown the meat in the oil on all sides. It is important to brown the meat to a dark brown to develop flavor.
- Add the sliced onion.
- Add 32 oz. of the beef broth.
- Seal the pressure cooker and cook for 45 minutes to 1 hour after steam begins to rock.
- Release the pressure.
- Remove the meat and fat from the cooker and place it in a seaparate container.
- Add the remaining liquid.
- Add the noodles.
- Bring the noodels to a boil.
- Boil the noodles for 30 – 60 minutes until tender (The noodles will take longer to cook when the liquid is thicker but they will absorb more flavor. Cooking them under pressure does not seem to reduce the cooking time.).
- Stir the flour mixture into the pot.
- Pull the roast and fat into small chunks and add them to the pot.
- Bring the mixture back to a boil, stirring constantly.
- The mixture will thicken as it cools.
