Beef And Noodles - cooking recipe

Ingredients

2 -3 lbs chuck roast
1/8 cup dried onion, Penzey's, dried, minced and toasted
2 teaspoons beef roast seasoning, Penzey's
8 -10 cups water
salt and pepper
2 tablespoons vegetable oil
24 ounces egg noodles, Reames Frozen

Preparation

Heat stock pot on medium until hot.
Add vegetable oil.
Salt and pepper chuck roast liberally.
Put chuck roast in hot oil and brown for approximately 5 minutes on each side until nicely browned all over.
Add dried minced onions, Penzey's beef roast seasoning and water.
Cook approximately 3 hours on low until very tender and will shred easily.
Remove meat and let cool; shred. I am really picky about fat so I pick all the fat off of all the meat.
Drain fat from top of leftover broth by using a ladle and place just below surface--fat will slowly pour into ladle. It is just a lot of unneeded fat.
If you have an insert for your stock pot that is a strainer/colander insert, place in stock pot now and add water to the broth, enough water to be able to cook noodles. Add 2 tablespoons salt to water and bring to boil.
Add all of Reames noodles and cook in boiling water for 20 minutes.
Drain Reames noodles well of all the water.
Add to shredded, cooled meat and salt and pepper to taste.
Now eat and enjoy!