Low Sodium Beef and Noodles

One of my favorite meals growing up.  We always used to eat it over potatoes but it is just as tasty by itself.

INGREDIENTS

2lb Chuck Roast
1 cup chopped Celery
1 small onion
1lb bag Egg Noodles
black pepper
salt-free all purpose seasoning
flour
DIRECTIONS
Coat the chuck roast lightly in flour.

For stove top:
Brown the roast on both all sides in a large dutch oven with a small amount of oil. Add water to cover the roast adding the onion and chopped celery. Bring to a slow boil and cook for about 3 hours until tender.

For crock pot:
Brown the roast on both all sides in a large nonstick skillet. Add water to cover the roast adding the onion and chopped celery. Cook on low for 6 to 8 hours or high for 4 hours, or until tender.


For both methods:
When roast is tender to the point of falling apart, remove the roast and cut into pieces. Replace roast into broth (turn crock pot on high) and add the noodles and cook until the noodles are done. Add all-purpose seasoning and pepper to taste.


NUTRITION
Number of servings: 10
Calories: 270
Protein: 24.7g
Fat: 12g
Carbohydrates: 114g
Fiber: 1g
Potassium: 412mg
Sodium: 77mg
Cholesterol: 74mg