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Ingredients

• 1 2 1/2 - 3 pound boneless beef chuck arm or shoulder pot roast
• 1 tablespoon cooking oil
• 1 14 ounce can beef broth
• 1 tablespoon finely shredded lemon peel
• 2 teaspoons dried oregano, crushed
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 6 - 8 medium carrots and/or parsnips, peeled and cut into 1 1/2-inch pieces
• 1 large onion, cut into wedges
• 1 cup pitted dried plums (prunes), halved
• 1/2 cup dried apricots, halved
• 1/3 cup cold water
• 1/4 cup all-purpose flour
• 3 - 4 cups hot cooked noodles

Description

Lemon Peel And Dried Apricot Add Interest To This Tasty Roast. This No-fuss, One-pot Meal Is A Great Choice For Busy Weekdays.

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