Step 1

Cut roast, trimming excess fat as you go, into LARGE bite-sized pieces because beef shrinks when it cooks. You want to end up with nice big chunks.

Step 2

In large metal roaster that you can use on the stove, lightly brown meat on all sides with 1/2 tsp. pepper over medium-high heat in a little oil. You may have to do this in a large frying pan. (Should take about 10 minutes.).

Step 3

When beef is lightly browned on the outside, add broth, onion, soup mix, A-1, garlic, horseradish, mustard, 1/2 tsp. kosher salt and 1 1/2 tsp. pepper. Dot with butter.

Step 4

Bring to a boil, cover with lid, turn down heat to Low and simmer for 1 1/2 hours.

Step 5

Stir occasionally. Just 2 or 3 times is all.

Step 6

Add mushrooms, recover, and simmer 15-20 minutes longer.

Step 7

Remove lid.

Step 8

Mix cornstarch and cold water, add, stirring. Simmer, stirring only occasionally, for a few more minutes until thickened a bit. Cover and set aside.

Step 9

In large pot, bring enough water to a boil, adding 2 tsp. regular salt, and cook noodles according to package directions. Drain well, and fold into pot of beef.

Step 10

Serve with warm crusty bread and butter, and a side vegetable such as green beans, or a nice garden salad.