beef and noodles

There are some days when you want fancy.  On those days, you might braise some pork and whip up a fancy schmancy chocolate cake to impress some guests.  Or maybe you just feel like creating something fabulous and uncorking some wine to enjoy with your husband while you watch Everybody Loves Raymond episodes for the thousandth time.

I've been there...I understand.

But there are other days...days when you want something easy and economical...days when you want your belly to be full and you don't care what the meal actually looks like.

Those days call for comfort food.  Hmmmmmm....comfort food.

This dish isn't much to look at, I know.  It isn't even full of crazy spices, although you could add them if you like.  It's just simple, warm, filling, and delicious...and I loved it.

Beef and Noodles
Adapted from Gooseberry Patch's Flavors of Fall

• 3.5 pound beef roast
• salt and pepper to taste
• 3 T. vinegar
• 3/4 cup warm water
• 48 oz. beef broth
• 1/2 cup butter
• 3 T. flour
• 3/4 cup cold water
• 16 oz. uncooked noodles

Sprinkle salt and pepper on the roast and then place in a slow cooker.  Cover with vinegar and warm water and cook for 8 hours on low.  Remove beef from slow cooker and shred.  Place in a large pot or Dutch oven along with the juices from the slow cooker, beef broth, and butter.  Bring to a boil; reduce heat and simmer.  In a separate bowl, combine flour and cold water.  Gradually stir into stockpot and boil for 5 minutes.  Add noodles and simmer until noodles are soft.  Serves 10.