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Updated November 28,  2018

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Beef and Noodles
From the kitchen of Mom


1. Ingredients and instructions for the roast beef part of this recipe.

4 - 6 lb
Boneless Chuck Roast
(don't skimp on the quality of the meat, it will determine the outcome of this dish)

Langdale Family trivia: In the early days, this meat usually came right off the family farm.

4 cups of water
One Medium Yellow Onion

Four to Six Beef bouillon cubes

Place Roast in a large baking pan, chop onion spread evenly,
add approx 3 cups water, bouillon cubes, 
salt and pepper to taste.
Cover with lid or tin foil.
Place in oven at 350 for 2 hours then turn down to 200 for 2 hour.

2. Once the roast is finished cooking, place it in an 8 quart pot with all of the contents that cooked with it.

3. Add the noodles to the pot. Make sure there is enough water to completely cover the noodles.

4. Allow to simmer for at least 2 hours.

Click Here for instructions how to make the Homemade Egg Noodles