2 lb beef roast
4 cp beef stock
or more as needed
4 Tbsp oil
2 Tbsp ap flour
2 Tbsp rosemary
2 Tbsp thyme
1 Tbsp garlic powder
2 Tbsp onion powder
3 cloves garlic
1 lb wide egg noodles
salt to taste
pepper to taste
Step 1Sear entire roast over high heat with 2 tbsp of oil
Step 2Reduce heat to low
Step 3Add stock to half the height of the roast
Step 4Season with Thyme, rosemary, garlic, garlic powder& onion powder.
Step 5Cover on low for 4-6 hours. When meat begins to fall apart with little resistance. Pull to rest.
Step 6Strain cooking stock into a heat proof container.
Step 7Use flour and remaining oil to make a medium brown Roux (peanut color)
Step 8Beginning mixing in stock, starting with the cooking stock.
Step 9Once all stock is combined, return heat to medium high until it reaches a boil.
Step 10Add pasta, cook until al dente.
Step 11Turn off heat. Shred and return beef to the pot.
Step 12Mix and let sit 5 minutes before serving.