Beef Pot Roast Italian

“As a young bride, I searched for tasty and dependable recipes. The compliments for this dish have been unceasing throughout the years of my marriage.”

Recipe

• 1 beef chuck pot roast (3-4 pounds)
• 1/2 cup flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons olive oil
• 1/2 teaspoon dried oregano
• 2 medium-size onions, sliced
• 1 beef bouillon cube
• 1 cup hot water

Cut beef into bite-size pieces and dredge in flour that has been seasoned with salt and pepper. Heat olive oil in a medium-size pot and brown the meat. Add onions and oregano. Dissolve bouillon cube in the hot water and pour half of the bouillon into the pot. Add the remainder as needed. Cover and simmer for 2 hours, or until tender. Serve over garlic-buttered noodles.

Tips From Our Test Kitchen: For a more intense Italian flavor, add more oregano and several cloves of minced garlic. Sprinkle with grated Parmesan cheese.

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