Yankee Pot Roast

1. 1

   In large, heavy flameproof casserole, preferably cast iron, over medium heat, heat the olive oil and saute the onions until golden. Thoroughly dredge the beef in flour, covering all the surfaces. Add to the pan and brown on all sides. The flour may cause the onions to burn slightly--this is good and will add lots of flavor. Add the garlic, carrots, celery, beef broth, wine, thyme, mushrooms, pepper and salt to taste. Add boiling onions. Bring to boil and then reduce heat, partially cover and barely simmer for 3 to 3 1/2 hours, turning beef occasionally.

2. 2

   When beef is falling-apart tenter, remove from broth. Remove thyme springs and boiling onions. Using immersion blender, purree carrots, celery and sliced onions; the purreed vegetables with thicken sauce and add lots of flavor and nutrition. Knead butter and 2 tablelspoons flour together until thoroughly combined. Add the flour mixture to the broth and stir with wooden spoon until sauce is consistencey of buttermilk. Slice beef and return beef and boiling onions to gravy. Serve over egg noodles.

3. 3

   Egg Noodles:

4. 4

   Cook noodles according to package. Drain and place in large serving bowl. Add parmesan cheese and sour cream; toss to gently coat

* Per serving · 4 servings · Values may vary.