Pot Roast Over Noodles
INGREDIENTS:
1 (3 pound) chuck or pot roast
1 (10 1/2 ounce) can cream of mushroom soup
1 cup Burgundy or other red wine
Couple dashes Kitchen Bouquet (optional)
1 large onion, finely chopped
1 small clove garlic, crushed
2 tablespoons finely chopped parsley
Salt and pepper
Cooked egg noodles
PREPARATION:
Place meat in Dutch oven or small roaster. Blend soup, wine and Kitchen Bouquet. Pour over meat. Add onion, garlic, parsley, salt and pepper.
Cover and bake at 325 degrees F for about 4 hours. During last hour of baking, add carrots.
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