Pacific Northwest: Taste

Roast and Noodles and Peas, Oh My!
Serves 6 to 8
1 chuck roast or rump roast of beef,
   3 1/2 to 4 pounds
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 cup olive oil
1 medium onion, peeled and thinly sliced
4 cloves garlic, peeled and chopped
2 cups red wine
2 cups beef broth
1 pound dried egg noodles
2 (10 ounce) boxes frozen green peas
2 tablespoons water
2 tablespoons butter

1. Sprinkle the roast with salt and pepper. In a Dutch oven, brown the roast in the oil, turning several times. Pull the roast out of the pan and set aside.

2. In the oil, sautè the onion until soft and slightly browned. Add the garlic, red wine and beef broth and bring the liquid to a boil. Put the roast back in the pot, reduce heat to low, and cover. Simmer for 2 1/2 hours, or until tender.

3. Pull the roast out of the pan again and put in the noodles, stir to cover them with the broth, then put the roast back in. Re-cover and simmer another 20 minutes, or until noodles are tender. Meanwhile, in a separate pot, cook the frozen peas in water and butter for 5 minutes, or until butter is melted and peas are hot. Serve the roast hot with noodles and peas.

Copyright © 2001 The Seattle Times Company

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