Country Pot Roast with Noodles

A pot roast with potatoes, carrots and gravy, and a home-baked dessert thrown in for good measure, is one of those Sunday dinner classics that brings back memories for a lot of people.

Growing up, I was fortunate to have a mom who was well-versed in cooking and baking, which meant we never went hungry around our house, especially when it came to Sunday dinner.

We almost always had a big meal at midday or shortly thereafter, which featured either a beef or pork roast or fried chicken, and all the rest of the aforementioned goodies. I’m still a big fan of Sunday dinner. And a roast with all the fixings is remains a favorite.

Recently, I came across a pot roast recipe, which Linda Cicero of the Miami Herald featured in her “Cook’s Corner” column. The pot roast with noodles recipe dates back to 1973.

Cicero’s readers were exuberant when talking about the recipe, which originated in McCall’s Great American Recipes collection. One remembered the pot roast “made the best gravy.” Cicero agreed, saying the gravy had “a  kick of Worcestershire and a nice balance of seasoning.”

Country Pot Roast with Noodles
5- to 6-lb beef blade bone chuck roast
¼ cup flour (plus 2 tablespoons to thicken pan juices)
1½ teaspoons salt
¼ teaspoon pepper
2 tablespoons salad oil
½ cup chopped onion
½ cup chopped celery
1 clove garlic, crushed
1 cup tomato juice
2 tablespoons Worcestershire sauce
1 teaspoon dried oregano leaves
12 small carrots, pared (about 1 pound)
1 8-ounce package wide noodles
Wipe roast with damp paper towels. Combine ¼ cup flour, salt and pepper; use to coat roast. In hot oil in large skillet, over medium heat, brown roast well on all sides (about 20 minutes in all). Add onion, celery, and garlic; saute until golden. Add tomato juice, ¼ cup water, Worcestershire and oregano. Bring to a boil then reduce heat and simmer, covered and turning meat once, for 2 hours. Add carrots; simmer 30 minutes longer, or until meat and carrots are tender.
Meanwhile, cook noodles as package label directs; drain.
Transfer roast and carrots to heated serving platter. Surround with noodles. Keep warm. Pour pan drippings into 2-cup measure. Skim off fat, and discard. Add water to liquid to make 1½ cups. Return to pan.
In small bowl, mix 2 tablespoons flour with 2 tablespoons water until smooth. Stir into pan juices. Bring to boiling, stirring; reduce heat, and simmer 3 minutes. Taste for seasoning, adding salt and pepper to taste. Serve with roast. Yield: Serves 6.
Approximate nutritional analysis per serving: 607 calories, 25 percent of calories from fat, 16.5 grams fat (4.8 grams saturated, 5.9 grams monounsaturated), 231 milligrams cholesterol, 73.8 grams protein, 37.3 grams carbohydrates, 3.5 grams fiber, 1,036 milligrams sodium.