Spiced Pot Roast



1 (2lb.) boneless beef chuck roast

1 cup chopped carrots

1 cup chopped onion

1 cup chopped celery

2 cups beef broth

3 Tbs.. catsup

1/2 tsp. ground cinnamon

1/4 tsp. ground cloves

1/4 tsp. ground ginger

2 Tbs. cornstarch

1/4 cup water

8 oz. Extra Wide noodles, cooked and drained



In 5 Qt. dutch oven,brown beef, turning as needed, over medium heat.

Remove beef, add carrots,onion and celery. Cook, stirring, 2 min.

Add beef broth, stirring to loosen brown bits. Stir in next 5

ingredients. Return beef. Bring to a boil. Reduce heat, cover and

simmer 1-1/2 hrs.or till beef is tender. Remove beef. Mix cornstarch

and water till smooth. Stir into pan. Stirring constantly, bring to

a boil over medium heat and boil 1 minute. Serve with beef and

noodles. Serves 6-8.