Source: The Wichita Eagle - 10/18/2000

1/4 C. instant beef bouillon granules
10 C. hot water
1 (3 lb.) boneless chuck roast, trimmed
8 whole cloves
3 ribs celery, cut into thirds
2 large carrots, peeled, cut into thirds
1 large onion, quartered
1 seeded green bell pepper, quartered
1 small bunch parsley sprigs plus 1/2 C., chopped
2 bay leaves
1/2 tsp. freshly-ground pepper
1 (16 oz.) pkg. egg noodles
1 tsp. salt
Freshly-ground pepper, to taste

Preheat oven to 350?F.

Dissolve beef bouillon in water in large Dutch oven. Add chuck roast,
cloves, celery, carrots, onion, green pepper and parsley sprigs. Cover; bake
until meat is tender, 3 hours.

Transfer meat to cutting board. Shred meat into bite-size pieces. Remove
vegetables from broth with slotted spoon; chop. Return meat and vegetables
to broth. Stir in uncooked noodles, salt and pepper; cover.

Bake until noodles are tender, stirring once, about 30 minutes. Add
additional water if noodles absorb all of broth. Sprinkle with chopped
parsley. Yields 10 servings.

Nutrients per serving: 505 calories; 34 grams carbohydrates; 26 grams fat
(10 grams saturated fat); 130 mg cholesterol; 32 grams protein; 1,360 mg
sodium; 2.7 grams fiber